CATFISH RECIPES
Here is one for those of you with guts!
( I am not to be held responsible for any moron who gets burnt, chokes to death on a bone, or gets poisoned from eating green or yellow fish. )
C. F. C. E. CATFISH (catch, fillet, cook and eat)
This is really good if you like fresh catfish. As fresh as it gets - Nothing beats it. I have done this, and it rocks. Kicks some serious taste buds ass. If you dont have the guts to try this, try to boil your catfish fillets at home in beer. If you like catfish, I guarantee you will love it. And it goes great with a few beers and a bag of chips.
Ingredients
2 Catfish fillets, 2 Empty beer cans, small fire, 1-2 beers. (salt and pepper if desired)
PREPARATION
1. Fillet your fish as you catch em, cutting away all yellow spots of fat, and rinse and soak them in a room temperature beer, until you are ready to cook them (The alcohol in the beer acts as a cleanser and is better than water and salt.)
2. Prepare your empty cans. You will cook your fish in these, so keep them clean. With the drinking hole up, cut an I-shape in the can. It should look something like this.
| I |
Now fold back the 2 flaps. Now Poke a hole in the bottom of the can with your knife, so you can get a coat hanger or small stick all the way through the can.
3. When you are ready to eat, simply fill the can as much as possible with beer, and drop in your fillet. Place your stick through the can and place over fire. The beer should start to boil. When the beer has boiled out, add more beer, and let boil out again. Your fish is ready to eat. Season to taste. ( Mc Donalds salt and pepper packets are great for this)
CREATED BY DAVID M. RADICAN & ROBERT M. SUMNERS
HUSHPUPPIES
1 cup corn meal
1 tsp. baking powder
1 1/2 tsp. salt
2 cups shoe peg corn (drained and pureed in the blender)
2 eggs
1 small onion, chopped
dash of sugar
cooking oil (I prefer peanut oil)
Start heating oil to temperature for frying. Mix all ingredients, except oil, together in
a bowl. Drop by teaspoonfuls into hot cooking oil. Fry a few at a time, so they don't
stick together. When they turn golden brown they are usually done.
Southern Pride Blackened Catfish
6 - Southern Pride Catfish Fillets
1 - Cup Unsalted Butter (Melted)
2 - Tablespoons Paprika
2 - Tablespoons Lemon Pepper
1 - Teaspoon Onion Powder
1 - Teaspoon Dried Thyme
1 1/2 - Teaspoons Red Pepper
1 1/2 - Teaspoons Garlic Powder
1 1/2 - Teaspoons Dried Basil
2 1/2 - Teaspoons Salt
Heat a large cast iron or heavy aluminum skillet over high heat for 10 minutes. In a small
bowl stir paprika, salt, lemon pepper, garlic powder, ground red pepper, basil, onion
powder and thyme. Dip catfish fillets into melted butter or margarine. Coat both sides of
fish with spice mixture, using approximately 1 tablespoon of spice mixture for each
fillet. Place coated fillets on waxed paper. Place 3 fillets at a time in the hot skillet.
Drizzle each fillet with 1 tablespoon of melted butter or margarine. Cook over high heat
approximately 2 minutes per side or until fish flakes easily. Serves 6.
Per Serving: calories: 200; fat 11g; protein: 24g; carbohydrates: 0g; calcium: 16mg;
cholesterol 90mg; sodium 750mg.
CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE
1 garlic clove
1/4 cup well-stirred tahini
1/3 cup water
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 teaspoons coriander seeds
two 6-ounce catfish fillets
1 tablespoon olive oil
2 tablespoons coarsely chopped fresh flat-leafed parsley leaves
Coarsely chop garlic and in a blender purée with tahini, water, lemon juice, cumin, and
salt until smooth.
Using the flat side of a large knife coarsely crush coriander seeds. Pat catfish dry and
season with salt and pepper. In a 10-inch nonstick skillet heat oil over moderately high
heat until hot but not smoking and sauté fish 2 minutes. Turn fish over, sprinkling
crushed coriander around it, and sauté 2 minutes more, or until just cooked through.
Divide tahini sauce between 2 plates and top with fish, crushed coriander and oil from
skillet, and parsley.
BEER BATTER
1/2 cup buttermilk baking mix
1/2 cup flour
2 tsp. Old Bay seasoning
1 cup beer
1 1/2 to 2 lb. catfish filets
flour
cooking oil (I prefer peanut oil)
Start heating oil to temperature for frying. Mix first four ingredients together in a
bowl. Wash and dry off fillets. Dust lightly with flour. Dip in batter mixture. Fry a few
at a time, so they don't stick together. When they turn golden brown they are usually
done.
CAJUN FRIED CATFISH
2 1/2 cups cornmeal
ground cayenne pepper
1 tsp. butter flavored salt
1 cup milk
1 cup plain flour
salt
1 tsp. garlic powder
10 lb. catfish
cooking oil
Soak catfish in milk. Mix dry ingredients together in a bowl or bag. Roll the fish in dry
ingredients. Fry in hot cooking oil deep enough to float the fish. (be sure grease is not
too hot.)
Blackened Catfish
(Note: This recipe best prepared outdoors, if possible)
4 catfish fillets
olive oil
1/3 lb. bacon
2 teaspoons each of the following:
garlic powder
thyme
white pepper
black pepper
cayenne pepper
lemon pepper
cumin or chili powder
rosemary, crushed
fennel seed, crushed
1 teaspoon allspice
1 teaspoon oregano
½ teaspoon salt
Fry bacon; discard bacon and retain grease. Combine all dry ingredients, rub fillets with
olive oil, then coat liberally with spices. Drop in hot bacon grease and cook until you
can easily put a fork through them.
4 catfish fillets
3 tablespoons Butter or Margarine, melted
1 teaspoon Worcestershire Sauce
1 teaspoon Lemon Pepper
Dijon Sauce
Rinse fillets and blot dry. Combine butter, Worcestershire Sauce, and Lemon Pepper; mix.
Brush both sides of fillets with butter mixture and place on a sheet of heavy-duty foil or
in a well-greased hinged fish basket. Grill over medium-hot coals for 5-8 minutes; turn
fillets and grill another 5-8 minutes or until fish flakes easily when tested with a fork.
Combine sour cream, Dijon Mustard, and Worcestershire Sauce. Heat 45 seconds in microwave
or until warm. Serve 2 tablespoons sauce over each catfish fillet.
5 pounds catfish, dressed
1/2 pound bacon, diced
3 pounds red potatoes, diced
2 pounds white onions, diced
5 cups water
6 eggs, hard boiled, diced
1 4-ounce can pimento, drained and diced
1 6-ounce can evaporated milk
salt and pepper to taste
Fry fish using corn meal, milk and seasonings until flesh flakes when poked with a fork.
Fry bacon until crisp; remove from skillet and set aside. Fry potatoes and onion in bacon
drippings until tender. Place fish in 4 cups water in cast iron dutch oven. Add bacon,
potatoes, onion, eggs and pimento. Simmer for 1 to 1 1/2 hours, adding water if needed.
Add milk, stirring constantly, while seasoning with salt and pepper.
Classic Fried Catfish
¾ cup yellow cornmeal
¼ cup flour
2 teaspoons salt
1 teaspoon cayenne pepper
¼ teaspoon garlic powder
4 catfish fillets or whole catfish
vegetable oil
Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat catfish with
mixture, shaking off excess. Fill deep pot or 12 in. skillet half full with vegetable oil.
Heat to 350°. Add catfish in single layer, and fry until golden brown, about 5-6 minutes,
depending on size. Remove and drain on paper towels.
Makes 4 servings.
1 lb. frozen Catfish
1 tbsp. butter
1 cup milk
2 Tbsp. flour
1/4 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. pepper
1/8 tsp. dried thyme
dash of oregano
1/4 cup green onions
paprika
Preheat oven to 350°F. Thaw fish and place in a baking dish. Dot with butter. Thoroughly
blend milk and flour. Cook over medium heat, stirring constantly until sauce thickens and
is bubbly. Cook and stir 1 minute longer. Stir in salt, garlic salt, pepper, thyme,
oregano and green onion. Pour mixture over fish. Sprinkle with paprika. Bake uncovered for
20 to 25 minutes. Serves 4.
bay creole
1 pound catfish
Old Bay Seasoning
1 lemon, cut in half
Place the catfish fillets on a lightly greased broiler pan, and liberally sprinkle Old Bay
Seasoning and the juice of one lemon half. Broil 3-4 minutes, turn the fillets, and
sprinkle with more Old Bay Seasoning and the juice of the remaining lemon half. Broil 3-4
minutes
longer or until the fish flakes easily.
Italian Marinated Catfish
4 catfish fillets
Melted Margarine
Italian Marinade
1 cup Italian Dressing
(regular or diet)
2½ tablespoons lemon juice
½ teaspoon salt
Combine the marinade ingredients, and marinate the fillets 1-2 hours, turning
occasionally.
Broil the fillets until the fish flakes easily with a fork, being sure to occasionally
baste the fillets with marinade and/or melted margarine.
Louisiana Catfish
1 cup finely chopped onion
1 cup chopped parsley
2 tablespoons olive oil or peanut oil
1 tablespoon finely chopped garlic
4 cups peeled and chopped fresh tomatoes
Ground red pepper, to taste
Salt, to taste
2 cups burgundy wine
1 tablespoon soy sauce
4 (5-8 oz.) catfish fillets, lightly seasoned
with salt and pepper
Place onions and parsley in oil and sauté 3-5 minutes. Add garlic and then the rest of
the ingredients except catfish fillets. Cook until the onions are translucent, about 10
minutes. On medium-hot grill place fillets, skin side up, for 3 minutes. Turn and cook 2
minutes more. Place in aluminum foil and place on grill-safe pan on grill and top with
sauce. Close top on grill and cook 10 minutes.
2 large catfish fillets
1 cup onions, chopped fine
½ cup celery, chopped fine
2 garlic cloves, minced
¼ cup butter
¼ cup flour
1 tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
1 1-lb can sliced tomatoes
3 cups water
2 cups hot cooked rice
In a deep skillet, cook the butter and flour together over low heat to form a roux. Add
the onions, celery, and garlic,and sauté until tender. Add the tomatoes, salt, peppers,
and water. Simmer covered for 20 - 30 minutes. Add the fillets and cook until flaky, 15 -
20 minutes. Serve over rice. Serves 2.
NOTE: The amount of cayenne here is set for a mildly hot taste. It can be increased up to
a full teaspoon
Grilled Catfish with Salsa
4 catfish fillets
½ teaspoon garlic salt
½ teaspoon pepper
Sprinkle catfish with garlic salt and pepper. Place catfish in a well-oiled grill basket
or on a well-oiled grill rack. Grill on an uncovered grill directly over medium-hot coals
about five minutes per side or until fish flakes easily.
Fresh Homemade Salsa
3 medium tomatoes, chopped
¼ cup chopped onion
2 medium jalapeno peppers, chopped
2 tablespoons white wine vinegar
1 teaspoon salt
In a bowl combine tomatoes, onion, jalapeno peppers, vinegar and salt. Stir well. Let
stand at room temperature for about 30 minutes before serving. Chill to store. Makes 3
cups. Serve over catfish fillets hot off the grill.
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Catfish With Creole Sauce
4 7-ounce Catfish fillets
Peanut oil for lubricating fish and greasing grill
½ teaspoon Garlic powder
1 teaspoon Paprika
Pepper to taste
½ teaspoon crumbled, dried Tarragon
Creole Sauce
Brush catfish fillets with oil and sprinkle with seasonings. Arrange fish on prepared
grill. Cook for 3 minutes, brush with oil, and turn. Continue cooking until fish begins to
flake easily when tested with a fork, 2-4 minutes, depending on the size of the fish.
Arrange catfish on heated platter and serve with hot Creole Sauce.
Creole Sauce
2 tablespoons Butter
1 large clove Garlic, minced
1 large Onion, minced
1 medium green Bell Pepper, seeded and chopped
2 stalks Celery, chopped
1 Bay Leaf
½ teaspoon Paprika
3 cups peeled, diced, fresh or canned Tomatoes
½ cup Chili Sauce
Heat butter in medium saucepan, and add garlic, onion, celery and bell pepper. Sauté for
3-5 minutes, stirring often, until vegetables are tender. Add remaining sauce ingredients.
Simmer, uncovered, stirring occasionally, for 20 minutes. Remove and discard bay leaf.
Place cooled sauce in a covered container and store in refrigerator until ready to use.
Reheat before serving.
Beer Battered Catfish
3 lb. catfish
¼ cup cornmeal
¼ cup flour
2 eggs, beaten
1 12-ounce beer
¼ cup minced onion
3 cups vegetable oil
salt and pepper to taste
In a medium mixing bowl blend flour, cornmeal, salt, and pepper together. In a separate
medium mixing bowl beat egg well, add beer and minced onions, mix well.
Cut the catfish into 2 inch cubes or strips. Heat the vegetable oil. Roll the catfish into
the flour mixture, then dip into the beer-egg mixture, then back into the flour mixture.
Place flour and dipped catfish into the deep-fry, cook until golden brown.
Extravagant & Deluxe
COLFAX PLANTATION CATFISH
2 lbs. catfish, fresh or frozen, (4-5 oz. fillets)
1/4 c. butter or margarine
1/2 c. chopped pecans (opt.)
Lemon twists (opt.)
1 c. all-purpose flour
1 tsp. salt
1/4 tsp. red pepper
1 tsp. grated lemon rind
Pecan Butter Sauce*
Chopped fresh parsley (opt.)
Thaw catfish according to package directions, if frozen. Combine flour, salt, pepper and
lemon rind. Roll fillets in flour mixture, coating both sides well.
Melt butter in a large skillet over medium heat. Place fillets in skillet and cook over
medium heat until lightly browned, turning once to brown both sides. Remove fillets from
skillet and place in well-greased 12 x 8 x 2-inch baking dish. Spread Pecan Butter Sauce
evenly over fillets. Sprinkle with chopped pecans if desired.
Bake uncovered at 350OF for 12 minutes or until catfish flakes easily with a fork. Garnish
with chopped parsley and lemon twists if desired. Transfer to warmed serving platter.
*Pecan Butter Sauce
1/2 c. finely chopped pecans
1 Tbsp. lemon juice
1/4 c. butter or margarine
1 tsp. Worcestershire sauce
Combine pecans, butter, lemon juice and Worcestershire sauce and blend well.
CATFISH BIENVILLE
2 lbs. catfish fillets, fresh or frozen (4-5 oz. fillets)
1 tsp. salt
Bienville Sauce*
Cherry tomatoes (opt.)
1 Tbsp. butter or margarine, melted
1 Tbsp. lemon juice
1/8 tsp. white pepper
Fresh parsley sprigs (opt.)
Thaw catfish according to package directions, if frozen. Place fillets on a well greased
rack or broiler pan. Combine butter, lemon juice, salt and pepper. Brush fillets with
butter mixture. Broil 6 inches from heating element for 8 minutes or until catfish flakes
easily with a fork. Remove fillets to warm serving platter. Spoon Bienville Sauce over
fillets. Garnish with parsley sprigs and cherry tomatoes if desired.
*Bienville Sauce
3 bacon slices, chopped
1/3 c. chopped green onions with tops
1/2 lb. process cheese spread, cut into small pieces
1/2 lb. cooked shrimp, chopped
1/4 tsp. Worcestershire sauce
Dash hot pepper sauce
2 Tbsp. butter or margarine
1/4 c, all-purpose flour
2 c. milk
1/4 c. sherry
1 4-ounce can sliced mushrooms, drained
1/4 tsp. white pepper
Cook bacon and onion in medium skillet until bacon is light brown. Add butter and flour
and cook over low heat, stirring constantly, until mixture becomes smooth. Do not brown
flour. Add milk gradually to make a smooth paste. Cook over low heat until sauce is
thickened and bubbly. Add cheese and continue cooking over low heat until cheese melts.
Stir in sherry, mushrooms, shrimp, Worcestershire sauce, white pepper and hot pepper
sauce.
CATFISH APPETIZER NUGGETS
2 lbs catfish fillets, fresh or frozen (4-5) oz. fillets
1/4 c. sesame seeds
1/4 tsp. pepper
Sour Cream Blue Cheese Dip*
1 c. finely crushed cheese Ritz crackers
1/2 c. grated Parmesan cheese
1/2 tsp. salt
1/2 c. butter or margarine, melted
Thaw catfish according to package directions, if frozen. Cut fillets into 1-inch cubes and
set aside. Combine cracker crumbs, cheese, sesame seeds, salt and pepper in a small bowl
and set aside. Dip catfish cubes in butter; roll in cracker crumbs. Place catfish cubes
1/2 inch apart on aluminum foil lined baking sheets. Bake uncovered at 400°F for 20
minutes or until catfish is golden brown. Serve immediately with Sour Cream Blue Cheese
Dip.
*Sour Cream Blue Cheese Dip
1 8-ounce carton sour cream
1/4 tsp. salt
2 Tbsp. crumbled blue cheese
1/4 c. finely chopped onion
Fresh chopped parsley (opt.)
Combine sour cream, blue cheese, onion and salt in a small mixing bowl. Cover and
refrigerate. Garnish with chopped parsley if desired.
CATFISH FETTUCCINE CARBONARA
2 lbs. catfish fillets, fresh or frozen, (4-5 oz. fillets)
2 Tbsp. butter or margarine
3 egg yolks, lightly beaten
1/2 c. butter or margarine
1 16-ounce package fettuccine noodles, cooked according to package directions
1 Tbsp. chopped fresh parsley Lemon slices (opt.)
1 6-ounce package Italian salad dressing mix
1 c. all-purpose flour
2 Tbsp. vegetable oil
1 c. whipping cream
1 Tbsp. dry vermouth
1 c. grated Parmesan cheese, divided
1/4 tsp. coarsely ground black pepper
Fresh parsley sprigs (opt.)
Thaw catfish according to package directions, if frozen. Sprinkle fillets with salad
dressing mix and roll in flour, coating well. Combine 2 tablespoons of butter and oil in
large skillet. Place over medium heat until butter melts. Place fillets in a single layer
in skillet. Cook for 6 minutes or until catfish is brown. Turn fillets and continue to
cook for 6 minutes or until catfish is brown and flakes easily with a fork. Transfer
fillets to a warm serving platter.
Combine egg yolks and cream; mix well and set aside. Melt 1/2 cup butter over medium heat
in large skillet. Add vermouth and cooked noodles. Toss and heat thoroughly. Remove from
heat and stir in creamed mixture. Sprinkle both 1/2 cup Parmesan cheese and toss mixture
well. Transfer Carbonara to warm serving platter and sprinkle with remaining Parmesan
cheese, pepper and chopped parsley. Place reserved fillets around edge of the platter.
Garnish with fresh parsley sprigs and lemon slices if desired.
MEXICAN CATFISH ROULADES
6 catfish fillets, fresh or frozen (6 to 8 inches long)
2 Tbsp. bottled onion salad dressing
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped celery
20 round buttery crackers, finely crushed
3 1/2 tsp. taco seasoning mix
1 tsp. onion salt
1 3-ounce package cream cheese, softened
Fresh parsley sprigs (opt.)
Onion daisies; (opt.)
Lemon twists (opt.)
2 Tbsp. butter or margarine, melted
Thaw catfish according to package directions, if frozen. Sprinkle catfish with onion salt
and set aside. Blend cream cheese, salad dressing and 1 1/2 teaspoons taco seasoning mix.
Stir in onion and celery. Divide the cream cheese mixture into 6 equal portions. Place one
portion of cream cheese mixture about 3 inches from the end of the fillet. Roll short end
of fillet over cream cheese mixture and continue to roll to the other end. Secure with
toothpicks and set aside. Combine cracker crumbs and 2 teaspoons taco seasoning mix.
Dip each catfish roll in butter and roll in crumb mixture, coating completely. Place rolls
in a well-greased 12 x 8 x 2-inch baking dish. Bake in 350°F oven for 30 minutes or until
catfish is brown and flakes easily with a fork. Garnish with parsley sprigs, onions
daisies and/or lemon twists if desired.
