Fishing

Hot Cajun Catfish Creole by daymere

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Servings: 6 Prep Time:: Less than 15 minutes Cook Time: 15 to 30 minutes Cooking Method: Baked Meal Type: Entree Main Fish: Catfish Ingredients

• 6 Good Size Catfish Filets
  
• 2 Crushed Jalepenos
  
• 1/4 cup tabasco
  
• salt and pepper
  
• One lemon
  
• 2 tbsp. Worchestershire sauce
  
• 1 egg
  
• 1 tsp. cayenne pepper powder
  

Directions Coddle egg first. Add egg to mixing bowl with worch. sauce, cayenne pepper, dash paprika, tabasco, salt and pepper and mix rapidly. Place catfish in bowl and thoroughly baste. Place on baking sheet (covered with butter). Add rest of baste on top. Sprinkle crushed jalepenos on top. Bake at 350 for 20 minutes.
.

KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR

cajun catfish by daymere

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Ingredients

• Catfish fillets
  
• 2 cups garlic & herb seasoned bread crumbs
  
• 1/2 - 1 TBSP cajun blackened season
  
• 2 eggs
  
• beaten
  
• Butter
  
• Salt
  

Directions * Mix bread crumbs and cajun seasoning. * Heat cast iron skillet over medium heat while melting butter. * Use care that the butter does not burn while heating. * Pat fillets dry. Dip fillets in egg then into bread crumb mixture. Place in heated skillet. * Adjust heat so the breading browns and does not burn while cooking the fillets through. * Remove from pan and immediately lightly salt then drain on either paper towels or brown paper bag.
.

KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR

Catfish-on-a-Stick by daymere

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RECIPE NAME: Cajun Marinated Catfish on a stick

Marinade: 2 c. Buttermilk
1 c. Yellow Mustard

Coating:
2 c. Corn Meal

1 tbsp. White Pepper
1 tbsp. Red Pepper
1 tbsp. Garlic Powder
1 tbsp. Black Pepper

salt to taste

Use canola oil to fry the fish, get it nice and hot, about ½" from the top of your pan, right at 350 degrees. Marinate your filets overnight. Then roll your catfish filets in the coating, and cover ’em real good! Take the filets and skewer them. I like to use the wooden “screws,” so the sticks don’t get hot in the oil. Cook ’em in the hot oil for no more than two minutes, rotating them a couple of times so the batter is crispy on both sides.

Remove from the oil, and let them cool a bit. Serve with garden tomatos, ho cakes, and some white beans!

Ho Cakes: cornmeal, 2 eggs, buttermilk and mix until you have the consistency of pancake batter. Fry in canola oil! Ummmm! Good Eatin!
.

KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR

By Loanfish

6 (6-ounce) catfish fillets
Sea salt and freshly ground black pepper
1 cup milk
1 large egg
1 cup yellow cor meal
1/2 cup all-purpose flour
Pinch cayenne
Sliced pickles
1 recipe Spicy Slaw, recipe follows
Hot sauce, for serving
Lemon wedges, for serving


French bread baguette (toasted) drzzle w/ olive oil and rub with clove of garlic.
Spicy Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chile, sliced
11/2 cups mayonnaise
1/4 cup Creole mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl.

In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator while frying the catfish.

YUMYUM eat up.
GOOD FISHIN TO YA!!!!!!!!!!

The texture of catfish is similar to that of chicken breast, and it needs
longer cooking than other fillets. This extra baking time allows a golden
light crust to develop. While the fish bakes, steam some broccoli and make
a salad--many groceries now offer Caesar salad packages ready-to-go.

INGREDIENTS
2 Tbsp. Dijon-style mustard
2 Tbsp. milk or water
1/2 cup fresh or dried breadcrumbs
3 Tbsp. grated Parmesan cheese
1 Tbsp. melted butter or margarine, or olive oil
1/2 tsp. pepper
1/4 tsp. paprika
2 catfish fillets (12-14 oz. each)

INSTRUCTIONS
Preheat the oven to 450°F. Stir the mustard and milk together in a pie plate
or shallow dish. In another pie plate, mix the breadcrumbs, Parmesan,
butter, pepper and paprika with a fork or your fingers until evenly
combined.
Trim the white or grayish fat from the catfish fillets and cut each in half;
rinse in cold water and pat dry with paper towels. Dip the rounded side of
the pieces evenly in the mustard mixture, then dredge the mustard-coated
side of each fillet in the breadcrumb mixture. Lay the fillets, crumbs up, on
a lightly oiled baking sheet and sprinkle with any remaining crumbs. Bake in
the preheated oven until golden and the fish is tender when pierced in the
thickest part with a fork or skewer, 15 to 18 minutes. Transfer to dinner
plates and serve with the steamed broccoli and salad.

Servings per Recipe: 4


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Cajun Catfish with Spicy Strawberry Sauce

2 lb. Catfish fillets

Salt

Black pepper

2 oz. Hot pepper sauce

1 ½ c. Strawberry preserves

½ c. Red wine vinegar

1 tbsp. Soy sauce

¼ c. Seafood cocktail sauce

1 clove Garlic, minced

2 tsp. Horseradish sauce

¾ c. Cornmeal

¾ c. Flour

½ c. Safflour oil

Fresh strawberries

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.

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4 U.S. farm-raised catfish fillets
2 cups all-purpose flour
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon ground red pepper
2 tablespoons butter, divided
2 tablespoons olive oil, divided
Pesto (recipe follows)
Preheat oven to 350 degrees F.
Rinse fillets and pat dry.
Combine all dry ingredients. Coat fillets evenly and shake off excess coating. Heat 1 tablespoon each of the butter and oil over medium-high heat in a large skillet until butter foams but doesn't burn.
Cook 2 fillets, rounded side down, for 2 minutes. Transfer to a baking sheet, rounded side up. Wipe skillet, add remaining butter and oil. Repeat cooking process with remaining fillets. Spread fillets with pesto. Bake for 6 to 7 minutes, or until fish flakes easily when tested with a fork.
Serves 4.
Pesto
1/2 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
2 tablespoons chopped pecans
2 tablespoons olive oil
2 teaspoons butter
Combine all ingredients in food processor with metal blade. Pulse-chop to a coarse paste. Use immediately or cover and refrigerate.


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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.

Originally posted by chefwhofishes

This recipe came up today over on the float tubing forum. It is Tubedudes personal recipe for smoked catfish. It is a great method and recipe from an obviously talented chef and fisherman. I hope he doesn't mind me posting it here!



I hate to take all the fun out of smoking for ya, but I don't do marinades anymore. Many long years ago in California, while working as a semi-guide for a steelhead/salmon outfitter, I picked up on the QUIK-N-EZ smoking system. Some of the clients would come in with fish they wanted to take back smoked, but did not have time to wait for the brining, slow smoking etc. Old Al Kutskey...a legend in Northern California (long since gone to the "happy fishing grounds"...had a system for turning out great smoked fish overnight. I have adapted it to other species, and it works especially well for catfish.

1. Cut large fillets into chunks no more than an inch thick...or wide.

2. Spread them on paper towels and pat the upper surface dry with another paper towel.

3. Sprinkle a fair amount of kosher salt (not iodized table salt) all over the surface of the fillets.

4. Follow with a similar layer of sugar. Regular white sugar will do, but brown sugar adds flavor.

5. I like spicy. I have a mix of 3 parts black pepper, 1 part cayenne pepper, 1 part garlic powder, 1 part cumin and 1 part Mexican oregano. Increase the cayenne pepper if you like fire. (Goes great on meats and other foods too). Season to taste.

6. Allow to set for an hour or so at room temperature. The sugar and salt will draw moisture out of the fish and form a glaze on the fillets.

7. Slow smoke 4 to 6 hours, to infuse the fish with the smoke and cook the flesh. It will still be soft if your smoker is not set too high. I use a little chief and I like to "hot smoke" them for a shorter period.

8. When there is a good smoky glaze on the almost done fillets, remove them to an aluminum foil covered cookie sheet in the oven. Slow bake at 175 degrees until they dry to a semi-jerky consistency.

NOTE: Proper "brining" should be done whenever you want to effectively "cure" the fish, as well as smoking it. The salt helps preserve it longer. I smoke batches that do not last too long anyway. If I don't eat it, I usually have plenty of help. My "buds" are used to sniffing as they walk in. If they smell smoked fish, my supply gets reduced before they leave. It will hold up a couple of weeks in the refrigerator...if it lasts that long.

ALSO: The type of wood you use makes a big difference in the end product. I have experimented with just about everything you can imagine. As long as you don't use wood with too much resin (bitter), you can at least eat the fish. I have come to prefer hickory for most smoked fish...especially trout, salmon and whitefish. I also like hickory for cats, but have turned out a couple of outstanding batches using the mesquite chips I usually use on beef and pork. Apple and cherry are popular with many smokers, and they do put out a good product. Aspen is also used, but not to my liking. Don't even think about pine, unless you like the taste of turpentine.

The one distinguishing characteristic of catfish...especially the big ones...are that they take a lot of cooking to finish them off. In the fryer, you have to leave them until the moisture content is reduced and the pieces give a final little shrink. In the smoker, same thing. Don't serve underdone catfish, or you will notice a distinct catfish flavor. Fully cooked, it is good. Underdone, it is objectionable to some, and the reason why a lot of people who have tried catfish do not like it.

by Davetclown

Blackened Catfish

6 Catfish fillets

1/2 teaspoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon salt

1 tablespoon crushed dried thyme leaves

1/2 teaspoon paprika

1 stick butter

1/4 cup dry white wine

Juice of one lemon

1. Wash the catfish fillets and pat dry. Set aside. Combine all the dry ingredients in a small bowl and set aside.
2. Melt the butter in a pan. Add the lemon juice and mix well. Dip the fillets into the butter mixture. Sprinkle the fillets liberally with the spice mixture on both sides, and set aside.
3. When ready to cook, heat a black iron skillet on the stove until very hot. Carefully place the fillets in the skillet and cook for about 2 minutes on each side. Keep moving with a spatula to prevent sticking. When the fillets are cooked, remove them from the skillet. Remove the skillet from the burner. Pour the butter mixture into the skillet, quickly adding the wine, and stir. Pour the pan juices over the fillets and serve immediately.

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by Davetclown

3/4 cup yellow cornmeal

1/4 cup all-purpose flour

2 teaspoons salt

1 teaspoon cayenne pepper

1/4 teaspoon garlic powder

4 Catfish fillets

Vegetable shortning

1. Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat farm-raised catfish with mixture, shaking off excess
2. Fill deep pot or 12-inch skillet half full with vegetable oil. Heat to 350 °F. Add catfish in single layer, and fry until golden brown, about 5 - 6 minutes, depending on size. Remove and drain on paper towels.

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by Davetclown

Catfish Fajitas

2 pounds Catfish fillets

1 cup lime juice (5 or 6 limes)

3 cups mesquite or hickory wood chips

1 large onion, sliced and separated into rings

1 large sweet red or green pepper, cut into strips

2 cloves garlic, minced

2 tablespoons butter or margarine

1/2 teaspoon salt

1/4 teaspoon pepper

8 flour or corn tortillas, warmed

For garnish: Salsa, sour cream and lime wedges

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1. Place catfish in a large plastic bag. Pour lime juice over fish. Seal bag and marinate in refrigerator for 1 hour (do not marinate longer; the acid in the lime juice will "cook" the fish). Soak wood chips in enough water to cover for 30 - 60 minutes.
2. Drain wood chips. In a covered grill, test coals for medium-hot heat. Sprinkle wood chips over preheated coals. Lightly brush grill rack with cooking oil. Place catfish on grill rack. Cover and grill directly over medium-hot coals about 5 minutes on each side or until fish flakes easily.
3. Meanwhile in a large skillet cook onion, red or green pepper and garlic in butter or margarine until just tender. Stir in salt and pepper. Cut grilled catfish into chunks. Toss with onion mixture. Fill tortillas with catfish mixture. Serve with salsa, sour cream, guacamole and lime wedges.

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by Davetclown

Crunchy Corn Relish:

• 1 tablespoon butter
• 1/4 cup water
• 4 ears corn, kernels cut from the cob
• 1/4 cup minced red pepper
• 1/4 cup minced green onion
• 2 tablespoons half-and-half
• salt and pepper to taste

Southern Cornmeal-Crusted Catfish:

• 4 4- to 6-ounce Catfish fillets
• 1/4 cup buttermilk or plain, nonfat yogurt
• 1/2 teaspoon hot sauce
• 1/2 cup cornmeal
• 2 tablespoons butter
• 1 tablespoon olive oil
• salt and pepper to taste

1. To make Crunchy Corn Relish: Melt butter in a large skillet. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste.
2. To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.
3. Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish. Makes 4 servings.

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by davetclown

Ingredients

6 Catfish filets
3 c. Water
3 c. Cream or Half & Half
1/4 lb. Butter
1 Md. Onion, Chopped
1 T. Walnuts, Crushed
1 t. Ground Mustard
2 T. Cornstarch
3 T. Cold Water
Finely chopped fresh scallions


Directions
Cut catfish into 2 inch pieces, place into large sauce pan with onion, butter, mustard and crushed walnuts. Cook over medium heat, until onions are clear, reduce heat. Add 3 cups of water and cream, simmer over very low heat for one hour.

Combine cornstarch and 3 tablespoons water, stir into soup slowly, simmer until thickened. Add salt and pepper to taste.

Garnish with scallions.

Serves 4-6.


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by davetclown

Recipe Courtesy George Hirsch, author Know Your Fire

3/4 pound (3 sticks) unsalted butter, melted
6 (8 to 10 ounce) Catfish fillets (or other firm-fleshed fish), 1/2- inch thick
3 tablespoons Chef Paul Prudhomme's Blackened Redfish Magic (or substitute)

Blackening Spice Mixture:
1 tablespoon sweet paprika
2 1/4 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

The fillets should be at room temperature. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least for 10 minutes. Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter. Heat the serving plates in a 250 degree oven. Dip each fillet in the reserved melted butter so that both sides are well coated. Then, mix thoroughly all the spices for blackening mixture and sprinkle the Blackening Spice Mixture generously and evenly on both sides of the fillets. Place 1 or 2 fillets in skillet and cook uncovered over very high heat until the underside becomes deep brown, almost black (but not burned), about 2 minutes (the time may vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and pour 1 teaspoon of butter on top of each. Cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while hot. To serve, place 1 fillet and a ramekin of butter on each plate.



Yield: 6 servings



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by davetclown

Catfish stuffing -

Take one medium cat fish and par-boil it in beer or white wine

Dice it and add to your stuffing recipe.

Then fill your Turkey with your stuffing.

You can tell your guest that this the canary that swallowed the cat




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