SPICY CATFISH RECIPES


Season catfish with Tony Chachere's and coat with sour cream. Roll filets in a mixture of crushed onion rings and seasoned bread crumbs, mixed half and half. Make a stuffing using cheese and shrimp or crabmeat. Roll up stuffing in fillet and secure with toothpick. Put a pat of butter or margarine on top of each fillet. Place fillets in baking dish and pour white wine along edge of pan to keep it from sticking and taste good.

Bake at 350 degrees for 30 -35 minutes.

CAJUN CATFISH WITH SPICY STRAWBERRY SAUCE

  • 2 lb. Catfish Fillets
  • Salt
  • Black Pepper
  • 2 oz Hot Pepper Sauce
  • 1 1/2 c Strawberry Preserves
  • 1/2 c Red Wine Vinegar
  • 1 tbsp. Soy Sauce
  • 1/4 c Seafood Cocktail Sauce
  • 1 Clove Garlic, minced
  • 2 tsp. Horseradish
  • 3/4 cup Cornmeal
  • 3/4 cup Flour
  • 1/2 c Safflower Oil
  • Fresh Strawberries
  • Parsley Sprigs, optional

Place fillets in 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 heavy skillet over medium-high heat; when hot, add catfish and sauté' until browned on both sides. Drain well on paper towels; keep warm.

Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired.

Source: Quick & Delicious Cajun Cooking

CRISPY PECAN CATFISH

  • 1 1/2 lb. Catfish filets
  • 1 c Milk
  • 2 c Yellow cornmeal
  • 1 tsp. Tabasco
  • 1/2 tsp. Salt
  • 1/4 lb. (1 stick) unsalted butter
  • 1/4 c Vegetable oil
  • 1 c Chopped pecans
  • 1 c Chopped parsley
  • 1/2 c Freshly squeezed lemon juice

WASH THE FISH FILLETS under cold running water, and place them in a bowl with the milk, Tabasco and salt. Allow them to sit at room temperature for 15 minutes. Just before cooking, drain the fillets and dredge them in the cornmeal. Heat 2 Tbsp. of the butter and vegetable oil in a skillet over medium high heat. Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side--don't crowd the pan. Remove from the pan with a slotted spatula, drain on paper towels. Repeat until all fish is fried. Keep warm.

Pour grease out of the skillet,

The copyright of the article SPICY CATFISH RECIPES in Spicy Cuisine is owned by Judy Howle. Permission to republish SPICY CATFISH RECIPES in print or online must be granted by the author in writing.

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