Lay catfish fillet horizontally on cutting board.
In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley and seasonings.
Dip catfish in butter, then in crumb mixture.
Arrange in a greased 9 x 13 inch pan.
Bake uncovered at 375\u00b0 for 20-25 minutes, or until fish flakes easily with a fork. Serves 6.
Thaw catfish, if using frozen.
In a medium bowl,
If catfish are frozen, thaw them in a bowl of milk.
When thawed pat dry and season with salt and pepper to taste.
Pour cornmeal into a paper bag and drop the catfish one piece at a time into the bag. Shake the bag to completely coat the catfish.
Fry in a deep frying pan until golden brown.
Drain well and serve hot.
Cut catfish into 1-inch pieces.
Cook celery, green pepper, onion and garlic in fat until tender.
Dissolve bouillon cubes in water.
Combine vegetable mixture, bouillon, tomatoes, okra and seasonings.
Cover; simmer for 30 minutes.
Add fish.
Cover; simmer for 15 minutes longer or until fish flakes easily when tested with fork.
Remove bay leaf.
Place 1/4 cup rice in each soup bowl; fill with gumbo.
Yield:
6 servings.
Thaw frozen fish.
Clean, wash and dry fish.
Combine breadcrumbs, Parmesan cheese, parsley, paprika, oregano, basil, salt and pepper.
Dip catfish in butter and roll in crumb mixture.
Cut the catfish fillets into finger or nuggets.
Mix together the buttermilk, paprika, cayenne, onion, and garlic powder.
Mix together the flour and yellow cornmeal.
Dip the catfish into the buttermilk mixture and then dredge in the flour/cornmeal mixture.
Deep fry until golden.
Mix all Sauce ingredients (ranch dressing through lime juice) together and refrigerate. This sauce double very easy.
Serve Sauce with Catfish.
Preheat broiler.
Line pan with foil for easy clean up.
Combine oil, paprika, oregano, salt and cayenne pepper in a small bowl.
Place catfish on foil-lined pan and brush both sides with spice mixture. Arrange catfish, flat side up, for initial cooking.
Broil about 10 minutes (until catfish reaches an internal temperature of 145 degrees F), carefully turning fillets once halfway through cooking. Don't overcook!
In a 3 quart pot, bring the 2 cups of water to a boil. Dissolve the bouillon cubes in the boiling water.
In a medium skillet, heat the vegetable oil, and cook the celery, green pepper, onion and garlic until tender.
Add the tomatoes, okra and cooked vegetables to the boiling water. Season with salt, red pepper flakes, thyme, bay leaf and hot pepper sauce. Reduce heat, cover and simmer for 30 minutes. Add catfish, cover and simmer for 15 minutes or until catfish is flaky and tender.
Heat oil in large stock pot.
Saute celery, green pepper, onion and garlic.
Add beef broth, tomatoes, okra, thyme, bay leaf, cayenne pepper, oregano and salt.
Cover and simmer 30 minutes.
Add catfish and continue simmering 15 minutes or until catfish flakes easily.
Remove bay leaf.
Serve over cooked rice, if desired.
Makes 10 servings.
Thaw catfish if frozen.
Rinse in cold water.
Pat dry with paper towel.
Mix milk and mustard.
Dip catfish in the mixture. Roll dipped fish in minced pecans.
Place into a shallow, buttered baking dish.
Sprinkle with salt and pepper.
Bake at 400\u00b0 10 to 12 minutes.
Garnish with lemon wedges, if desired.
Preheat oven to 350\u00b0F.
Grease a shallow baking pan with olive oil and place the catfish fillets in the pan.
Sprinkle with 1 teaspoon each of salt and pepper.
In a small bowl, mix the spinach, feta cheese, oregano, butter, green onions, and remaining salt and pepper until well incorporated.
Top each catfish fillet evenly with an equal amount of the spinach mixture.
Bake at 350\u00b0F for 15 to 20 minutes, or until the fish flakes easily with a fork.
Serve immediately.
Season catfish then submerge in buttermilk. Chill, covered, for at least 1 hour, to marinate.
Remove catfish fillets from buttermilk and discard marinade. Combine breadcrumbs with cornmeal, herbs and spices. Dredge fish fillets lightly in flour, shaking off excess. Dip in beaten eggs then coat in breadcrumb mixture.
Heat vegetable oil to 350\u00b0F. Fry fish fillets in oil until golden brown. Drain on paper towels. Serve.
To make the catfish: Preheat the oven to 450F
In a large soup pan.
Add the olive oil, garlic, onions and celery.
Saute until onions are translucent.
Add in the rest of the vegetables and 2 cups of water.
Bring to a boil.
Then turn down the heat and let simmer.
Flour the catfish lightly and brown in a skillet in a little of the olive oil. Set aside.
Add 2 Tbsp of flour to a little of the evaporated milk.
Pour into the vegetables and stir.
Then add the rest of the milk and the catfish.
Add in the nutmeg.
Continue simmering for about 20 minutes.
Preheat oven to 400 degrees F.
Spray Pam over the baking sheet.
Combine garlic and milk in a bowl (or pie plate) set aside.
Combine cornmeal, thyme, basil, lemon pepper, and cajun seasoning in a bowl (or pie plate), set aside Dip catfish filets in milk then in cormeal mixture.
Place on prepared baking sheet and sprinkle fish with paprika.
Spray catfish with cooking spray.
Bake for 20- 30 minutes, until the crust is golden and fish flakes easily.
eat broiler to high; place catfish in roasting pan; brush half
Chop pepper, onions, celery and garlic; saute in hot oil in Dutch oven until tender.
Stir in broth and next 6 ingredients; bring to a boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Cut catfish into 1-inch pieces; add to gumbo.
Simmer 10 minutes.
Stir in okra; cook an additional 5 minutes.
Remove bay leaf.
Serve over rice.
Yields 3 1/2 quarts.
In a large skillet, melt the butter and saute the rice until golden brown. Stir in the water and seasoning packet, heat until boiling. Cover, reduce the heat, and simmer 10 minutes.
Add the frozen vegetables and heat till boiling, stirring occasionally.
Place the fish fillets on top of the veggie-rice mixture. Sprinkle with the lemon-pepper seasoning, lemon juice, and parsley.
Reduce the heat and cover; let steam about 10 minutes or until the fish flakes when forked and the vegetables are tender.
Saute green pepper, celery, onion, and garlic in hot oil in a Dutch oven until tender.
Stir in broth and next 6 ingredients; bring to a boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Cut catfish into 1-inch pieces; add to gumbo, and simmer 10 minutes.
Stir in okra; cook an additional 5 minutes.
Remove bay leaf.
Serve over rice.