To marinade the catfish clean and make three cut into the meaty side of the catfish and place into marinade for 24 hours or more. Remove the catfish and cover with cornstarch inside and out side. Dip the catfish in cornstarch and pat off to remove extra cornstarch. Place into a deep fryer onto golden brown. Drain onto paper towel. Serve with Chinese black bean sauce. Top with diced tomatoes and green onion.
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!
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
esired).
Dredge the cleaned catfish fillets in the milk, then
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.
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.
Heat the groundnut (or vegetable, not olive) oil in a large pan, then add the onion and curry powder. Cook for four minutes, until the onion starts to caramelise,.
Add the garlic, ginger, chili, turmeric and salt and cook for a further two minutes.
Add the water and half the coconut milk and simmer for two minutes.
Add the fish and simmer, stirring, for a further 5-6 minutes.
Add the remaining coconut milk and simmer for a further two minutes, or until the fish is cooked through the way you like it.
Serve with basmati rice.
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.
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.
nd corn; cover and simmer for 4 minutes. Stir in red
eady to use.
Place catfish fillets in a large shallow
Preheat over to 375\u00b0F.
Dredge filets in butter.
Dredge filets in bread crumbs.
Dredge filets in minced garlic; sprinkle with seasoning salt.
Spay small casserole dish add filets and bake covered with foil for 25 minutes.
Uncover and broil for 3 or more minutes, depending on if ya want them crispier.
Good served with rice and veggie of your choice.
plate, cover, and refrigerate for at least 30 minutes to
Heat oil in a large, heavy deep skillet or Dutch oven over medium heat. Add onion, bell pepper and celery; cook, stirring often, until tender, about 5 minutes. Add garlic and saute for another minute.
Stir in tomatoes, broth, okra, corn, bay leaf, thyme, salt if desired, and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Just before serving, stir in fish and cover. Cook, stirring gently 2 or 3 times, until fish is just cooked through, about 5 minutes.
Remove bay leaf and season with hot sauce.
Lay catfish fillet horizontally on cutting board.
r olive oil.
Rinse catfish in cool water and DRY
makes enough for about five 5-7 oz. catfish fillets).
In
Place catfish fillets on paper towels to