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SPICY CATFISH RECIPES

© Judy Howle

Catfish has long been a staple of Southern cooking and in recent years has increased in popularity all over the country. Catfish lends itself well to a wide variety of cooking methods and cuisines. Fried catfish is very popular and can be found in restaurants all over the South and in other parts of the country as well.

My home state, Mississippi, is one of the leading producers of farm-raised catfish. There are many catfish farms just a few miles from me and several processing plants in the area. Fried catfish is now being sold in local convenience stores!

Here are some finger lickin' good catfish recipes.

JUDY'S FRIED CATFISH

(NOTE: I don't measure, I just dump until it looks like enough!)

Wash and drain 6 catfish filets or 4 whole catfish. Pour about one-half cup buttermilk mixed with 2 tsp. or more of your favorite hot sauce over fish in square dish. Soak for 30 minutes in the refrigerator. Drain off buttermilk. Heat oil in skillet and dip filets in fish fry coating available in the deli section of most supermarkets. (A mixture of flour and cornmeal mixed half and half may also be used.) Add salt to the mixture. Fry in hot oil until medium brown, turn and cook other side. Serve with tarter sauce and lemon wedges, Cole slaw, and your favorite vegetables or potatoes.

CAJUN CATFISH

• 3/4 lb. unsalted butter, melted
• 6 catfish filets

Seasoning: A jar of Paul Prudhomme's blackened redfish seasoning mix or:

• 1 Tbsp. paprika
• 2-1/2 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. ground red pepper (I use more.)
• 3/4 tsp. white pepper
• 3/4 tsp. black pepper
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. dried oregano leaves

This is my "catfish adaptation" of Paul Prudhomme's blackened redfish recipe.

Combine seasoning ingredients. Dip each fillet in melted butter, then sprinkle seasoning on both sides, generously, patting in with hand. Place in skillet heated to med-hi and pour 1 tsp. melted butter on top. Cook about 2 min. and turn over and again pour 1 tsp. melted butter on top. Cook about 2 min. Turn and cook another 2 min. with another tsp. butter poured on top, until done. Repeat with remaining fillets. Serve piping hot.

This is very delicious, even if not "blackened."

COUV'S CATFISH
By Warren Couvillion

• 4 large catfish fillets
• 1 small can French fried onion rings -- crushed
• 1 can Tony Chachere's Creole Seasoning
• 1 can seasoned bread crumbs
• 1 carton sour cream
• cheese and shrimp or crabmeat

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