bout five 5-7 oz. catfish fillets).
In a deep
nd mustard together.
Take catfish fillet, skin side down, and spread
In
a
food processor, place 3/4 cup of pecans.
Add 1/4 cup flour,
grind
until
it becomes powdery (not too long, or else the nuts will cook
from
the heat of the machine).
Place an 8 ounce catfish fillet
in flour, take off excess flour, dip in egg mixture, then in pecan flour.
In skillet (medium heat), place 3 ounces of cooking
oil;
heat.
Place
catfish
in pan, turn
over when browned;
cook
until
tender,
about
4
to
5 minutes.
Sauce.
To prepare sauce, combine the first 8 ingredients in a bowl; set aside.
Tacos.
Combine first 10 ingredients in a zip-top plastic bag. Add 1 catfish fillet. Seal bag, and shake. Remove fillet from bag, place on a broiler pan coated with olive oil. Repeat procedure with the remaining fillets and cornmeal mixture. Broil 6 inches from heat for 6 minutes. Carefully turn fillets over, and broil 6 minutes or until the fish flakes easily.
inutes.
Meanwhile, rinse the catfish and pat dry.
With
Lay catfish fillet horizontally on cutting board. Cut
f blackening seasoning on each catfish fillet.
Then coat the fillets
preheat broiler.
Put the catfish on the prepared rack. Lightly
Fillet and clean catfish (removing all dark meat); soak in buttermilk or milk for 1-2 hrs; drain well.
Spinkle fish with salt, pepper, and herbs.
Dredge in corn meal and flour mixture.
Cook in a small skillet of 1/2 cup oil, being careful not to overcrowd fillets, probably cooking in two batches.
Fry about 6-8 minutes, watching closely so as not to burn, turn once.
Serve with a lemon wedge if desired.
In a large bowl mash the cooked catfish fillets.
Add in all remaining ingredients except flour; mix to combine (adding in more Cajun seasoning if desired and salt and pepper to taste).
Shape into 8 patties.
Place flour onto a plate then dredge the cakes into the flour to coat on both sides.
Heat oil in a skillet over medium-high heat, then fry four cakes at a time in hot oil turning once until golden brown (about 3 minutes on each side).
Place onto paper towels.
Make marinade by mixing the soy sauce, red pepper flakes and wine together.
Marinate catfish for 30 minutes or more in the refrigerator.
Grill fish over hot coals or broil in the oven approximately 5-7 minutes, depending on thickness of the fish.
Baste often with marinade.
Rinse catfish with water and pat dry.
Next, prepare ingredients; lightly salt and pepper catfish to taste.
Next, take minced garlic and spread over top of catfish fillet (1/2 teaspoon to each or more desirable to taste).
Cut lemon and sprinkle juice over catfish.
Spray baking dish with no stick spray.
Place in preheated oven at 350\u00b0.
Bake approximately 1/2 hour or until catfish is light golden brown on top.
Preheat grill for medium heat and lightly oil the grate.
Season both sides of each catfish fillet with Greek seasoning. Sprinkle feta cheese and mint over one side of each fillet; drizzle olive oil over the cheese and mint. Beginning with narrower end, roll fish tightly around the filling and secure with a toothpick.
Cook on preheated grill until the fish flakes easily with a fork, 20 to 25 minutes.
Cut catfish into strips (2 to 3 to a fillet).
Sprinkle Louisiana hot sauce on fish until it becomes a pale pink. Sprinkle celery seed over mixture.
Sprinkle all-purpose flour very lightly; work into mixture.
illing down centre of each catfish fillet.
Roll up and secure
ixture onto both sides of catfish fillets. Sprinkle 1/4 teaspoon
Place each fillet on a piece of aluminum foil.
Put two pats of butter on each fillet, then slice garlic over it to taste. Wrap the foil and place on coals for 5 to 10 minutes.
For easier cleanup, prepare vegetables and potatoes in separate foil packs. (Works with almost any fish.
Spaghetti sauce may be substituted for butter and garlic.
For milder flavor, substitute onion for the garlic.)
Place catfish fillets on paper towels to
r olive oil.
Rinse catfish in cool water and DRY
60 degrees F.
Rinse catfish fillets; pat dry with paper