Catfish Recipes.

[tubeN2]

This thread is just for Catfish recipies. Please feel free to add any of your own. I'm sure you will. [orange][/orange]

[size 3]

[/size]
[signature]

[tubeN2]

4 catfish fillets
olive oil
1/3 lb cheap fatty bacon
2 t each of:
garlic powder
thyme
white pepper
black pepper
cayenne pepper
lemon pepper
cumin or chili powder
rosemary (crush in hand before adding)
fennel seed (crush with back of spoon)
1 t allspice
1 t oregano
1/2 t salt

First off, you should cook this in a well-ventilated kitchen. Fry
the bacon, then feed it to the dogs and hang onto the grease. Keep
it just this side of smoking. Combine all dry ingredients, rub
fillets with olive oil then coat liberally with spices. Drop in
hot grease and cook until a you can easily put a fork through them
(nothing more evil than overcooked catfish). Serve with lemon
butter, below:


1/4 c melted butter
1 T lemon juice
1/2 t Tabasco
sliced green onions

(note: This is a very robust recipe. I have varied proportions by
as much as 100%, and left out ingredients entirely, with varying,
interesting, but never disastrous effect.)
[signature]

[Hutch00]

[size 3]Cajun Catfish with Spicy Strawberry Sauce
[/size]

[size 3] [li]2 lb. Catfish fillets [li]Salt [li]Black pepper [li]2 oz. Hot pepper sauce [li]1 ½ c. Strawberry preserves [li]½ c. Red wine vinegar [li]1 tbsp. Soy sauce [li]¼ c. Seafood cocktail sauce [li]1 clove Garlic, minced [li]2 tsp. Horseradish sauce [li]¾ c. Cornmeal [li]¾ c. Flour [li]½ c. Safflour oil [li]Fresh strawberries [li]Parsley sprigs
Strawberry flavored vinegar may be used instead of red wine vinegar. Place fillets in a large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish. Simmer sauce over low heat, stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in a heavy skillet over medium-high heat. When oil is hot, add catfish and sauté until browned on both sides. Drain well on paper towels; keep warm. Spoon ¼ cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired.[/size]
[/li]
[signature]

[Hutch00]

Catfish Lafitte


2 large eggs
1 cup milk
2 cups all-purpose flour
1 1/4 teaspoons salt, divided
1 1/2 to 2 1/2 teaspoons ground red pepper, divided
4 catfish fillets(about 1 1/2 pounds)
Vegetable oil
12 unpeeled, large fresh shrimp
1 tablespoon butter or margarine
2 teaspoons minced garlic
1/4 cup vermouth
2 cups whipping cream
1/4 cup chopped green onions, divided
2 teaspoons lemon juice
3 very thin cooked ham slices, cut into strips
Garnish: lemon wedges

Whisk together eggs and milk.
Combine flour, 1 teaspoon salt, and 1/2 teaspoon ground red pepper in a shallow dish. Dredge fillets in flour mixture; dip in milk mixture, and dredge again in flour mixture.
Pour oil to a depth of 3 inches into a Dutch oven; heat to 360°. Fry fillets 6 minutes or until golden; drain on paper towels. Keep warm.
Peel shrimp, and remove veins,if desired.
Melt butter in a large heavy skillet over medium heat; add shrimp and minced garlic, and cook, stirring often, until shrimp turn pink. Remove shrimp, reserving drippings in skillet.
Stir vermouth into reserved pan drippings; bring mixture to a boil, and cook 1 minute. Add whipping cream, 2 tablespoons green onions, lemon juice, remaining 1/4 teaspoon salt, and remaining 1 to 2 teaspoons ground red pepper; cook, stirring often, 12 to 15 minutes or until mixture is thickened.
Place catfish on a serving plate; drizzle with sauce. Top with shrimp and ham; sprinkle with remaining 2 tablespoons green onions, and garnish, if desired.