Recipes "Cook your Catch"

Catfish Creole

Ingredients

1/4 cup each chopped onion, celery and green pepper
2 teaspoons olive oil
2 garlic cloves, minced
3/4 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon each dried basil, oregano and thyme
1/8 teaspoon each white, black and cayenne pepper
Dash paprika
1/2 cup diced fresh tomato
1 pound catfish or orange roughly fillets
Hot cooked rice
Minced fresh parsley

Directions

In a small skillet, sauté the onion, celery and green pepper in oil until tender. Add the garlic; cook 1 minute longer. Add the broth, tomato paste and seasonings. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in tomato.
Arrange fillets in a greased 13-in. x 9-in. baking dish; top with vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley.

Easy Cajun Catfish

Ingredients

20 ounces catfish fillets
1-2 Tablespoons Cajun Spice Blend or prepare and measure spice blend below
2 Tablespoons olive oil and/or butter

Cajun Spice Blend

2 teaspoons paprika
¼ teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon thyme
½ teaspoon white pepper
½ teaspoon onion powder

Instructions

If making the Cajun spice blend, add all of the spices to a small bowl, mix together and set aside.
Rinse catfish fillets and pat dry.
Generously sprinkle seasoning on both sides of the fish fillets, pressing into flesh as needed.
Heat olive oil and/or butter in a skillet over medium-high heat.
Place catfish in the skillet and cook undisturbed for 5-6 minutes. Flip over the fillets and cook for about 5 minutes more. The outside will be slightly crispy, and the flesh will be white when cooked through and done. The internal temperature for fish should reach 145 °F.

Fried Catfish

Ingredients

4 to 6 catfish fillets, about 1 to 2 pounds
1 cup milk or buttermilk
Salt
3/4 cup fine cornmeal (do not use coarsely ground cornmeal)
1/2 cup flour
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cayenne
1/4 teaspoon celery seed
Oil for frying (use peanut oil if you can)

Method

Heat the oil in the pan and warm the oven to 200°F:In a heavy frying pan (I prefer to use cast iron), pour enough oil to come 1/2 inch up the sides of the pan. Heat the pan on medium-high until it reaches 350°F. A good test is to flick a little of the dry breading into the oil, and if it sizzles at once, you're good to go. Or use a deep fry thermometer to measure the temperature of the oil.
Heat your oven to 200°F and lay a cookie sheet inside. Place a wire rack on top of the cookie sheet.
Soak the catfish in milk or buttermilk While the oil is heating, soak the catfish in the milk or buttermilk.