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Ingredients:
1 cup flour
1/2 cup buttermilk cornmeal
1/2 tsp. garlic powder
1/2 tsp. pepper
Salt
1/2 cup milk
2 cups vegetable oil
1 lb. fresh catfish fillets
In large mixing bowl,
combine flour, cornmeal,
garlic powder, pepper and
salt; mix well. Place milk
in separate bowl. In heavy
skillet, heat oil over
medium-high heat until hot.
Slice fillets lengthwise in
half; dip in milk. Dredge
fillets in flour mixture;
tap lightly to remove excess
flour. Fry fillets until
golden brown. Drain on paper
towel. |
Ingredients:
4 catfish fillets
2 tsp. olive oil
1 tsp. garlic salt
1/2 tsp. pepper
1/4 tsp. cayenne
Heat grill. Rinse fillets
and pat dry. Brush each with
1/2 teaspoon oil. In large
mixing bowl, combine garlic
salt, pepper and cayenne;
mix well. Sprinkle 1/2
teaspoon of mixture on
rounded side of fillet.
Grill over hot coals,
rounded side down 3 to 4
minutes. Turn fillets over
and grill an additional 3 to
4 minutes or until fish
flakes easily when tested
with a fork. Serve with
mango salsa.
Mango Salsa
1 cup peeled, diced, mango
1 cup peeled, diced, papaya
1 Tbsp. minced green onion
1 Tbsp. minced red jalapeno
pepper
2 Tbsp. fresh lime juice
1 Tbsp. honey
In large mixing bowl,
combine mango, papaya,
onion, pepper, juice and
honey; mix well. Let sit at
room temperature 20 minutes
before serving.
Ingredients:
1 1/2 lbs. potatoes
2 1/2 lbs. catfish fillets
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne
1 tsp. paprika
1/4 tsp. thyme leaves
1/2 cup flour
4 Tbsp. peanut oil
2 Tbsp. butter
1 large clove garlic, minced
2 Tbsp. butter
1 tsp. lemon juice
Shredded sage leaves
Peel potatoes and cut into
2-inch sticks about 1/2 inch
wide. Cut fish into same
size as potatoes. Toss fish
into re-sealable plastic bag
with salt, pepper, cayenne,
paprika, thyme and flour.
Shake to coat all pieces;
dump into colander to remove
excess flour.
In heavy skillet, heat oil
and 1 tablespoon butter over
medium-high heat until hot.
When hot, add fish in single
layer and sauté 5 to 6
minutes until nicely
browned.
Meanwhile, in another heavy
skillet, heat remaining 2
tablespoons oil over
medium-high heat until hot
and 1 tablespoon butter
until melted. Add potatoes;
sauté until browned. Combine
fish with potatoes. Add
garlic and 2 tablespoons
butter, toss well and place
on platter. Add lemon juice
and sage, if desired.
Ingredients:
3/4 cup Cornmeal
4 Catfish Fillets-or whole
catfish
1/4 cup Flour
2 tsp. Salt
1/4 tbsp. Garlic Powder
1 tbsp. Cayenne Pepper
Vegetable Oil
Combine dry ingredients.
Coat fish with mixture,
shaking off excess. Heat 1"
of oil to 350° F. in a large
skillet. Add catfish and fry
till golden brown, approx. 5
to 6 minutes or till it
flakes. Remove from pan and
drain. Serve with butter and
lemon juice or tartar sauce.
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Grilled Catfish
with Citrus
Marinade
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Ingredients:
1/4 cup orange juice
2 Tbsp. vegetable oil
2 Tbsp. light soy sauce
1 Tbsp. lemon juice
1 tsp. garlic, minced
1/8 tsp. pepper
4 catfish fillets
In large mixing bowl,
combine orange juice, oil,
soy sauce, lemon juice,
garlic and pepper; mix until
well blended. Place catfish
fillets in a 13 x 9 x 2-inch
dish; add marinade. Cover
and marinate 3 hours. Heat
oven to 450° F. Remove fish
from marinade. Arrange
fillets on greased baking
pan. Bake 8 to 10 minutes or
until done. |
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