Fishing around for a new catfish recipe?
Here’s one for you with savory flavors
that can be
put on the table quickly.
that can be
put on the table quickly.
Showing posts with label Catfish. Show all posts
Showing posts with label Catfish. Show all posts
Crispy Baked Catfish
Bill isn't in to grilling in chilly or rainy weather,
and that's what we're still having.
Since last Wednesday, our rain gauge
has totaled 7-inches.
So to compensate, there’s extra oomph in this baked catfish recipe, thanks to the addition of tangy and sweet French dressing!
Spicy Cormeal-battered Baked Catfish w/Really Lousy Photos!
Fishing around for a seafood dinner for tonight? Then consider this crispy baked catfish!
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| Ready for baking----photos do not get any better than this! |
I might live in the Midwest now, but my roots run deep in Louisville, where catfish is abundant at all-you-can-eat fish fry’s at family restaurants about year round.
Dinner was Oven-fried Catfish!
I gave catfish a lighter spin by baking the fish last night.
There’s no problem in finding catfish here in the Midwest. Virtually every body of water in Illinois contains at least one species of the catfish family, with the most common members being channel catfish, flatheads, blue catfish and several species of bullheads.
Light and Crispy Fried Catfish a la Air Fryer
It was love at first bite when I started cooking with my air fryer about a year ago, and it continues to amaze me how easy it is to operate and how delicious and crisp the food is.
I’ve made a variety of foods in it from a whole chicken to vegetables to frozen french fries. Food cooks faster in it, browns better and crisps up on the outside perfectly.
This time I air fried catfish. Panko, the light and crispy Japanese bread crumbs, is one of the secrets to creating crispy catfish in the air fryer. I have also used cornmeal instead of Panko and the results are just as delicious and crispy. Substitute your favorite herbs and spices for the seafood seasoning to vary the fish.
Pecan-Crusted Catfish Cajun Style
I hear you questioning it:
pecans, cornmeal and catfish?
They go together like you wouldn’t believe!
This catfish has a delicious thick crust ~ you’ll swear it’s batter-fried catfish. The fillets are sweet, meaty, flaky and spicy. It’s a simple great way to eat catfish!
Swipe the fish through the spicy flavors of cayenne pepper, chili powder, oregano and garlic powder, stirred into buttermilk.
Dredge the catfish into a combo of cornmeal and chopped pecans, for great texture and nutty taste.
Baking this catfish is a no-mess alternative, delivering a crispy crust without deep-frying.
Give this a try ~ I hope you enjoy it as much as we do!
Pecan-Crusted Catfish Cajun Style
Printable recipe
Ingredients:
½ cup buttermilk
½ to 1 teaspoon garlic powder
¼ teaspoon cayenne
½ teaspoon dried oregano
1 teaspoon chili powder
½ teaspoon, each salt and seasoned pepper
2 cups cornmeal
½ cup pecans, chopped
4 catfish fillets
Lemon slices
Method:
Preheat oven to 375 degrees.
In a shallow dish, blend buttermilk and next 6 ingredients (through pepper.)
Combine cornmeal and pecans on a large plate.
Dip each fillet into buttermilk mixture.
Dredge in cornmeal mixture, coating both sides.
Transfer to a baking sheet that has been coated with non-stick spray.
Bake catfish for 25 minutes, or until it flakes easily with a fork.
Serve with lemon slices
ENJOY!
Easy Spicy Parmesan Baked Catfish
Now that it’s cooler, Bill took a well-deserved break from standing over a hot grill, and I baked this great recipe.
Usually, I dredge the fish in cornmeal; this time I combined Parmesan cheese and flour with seasonings. Cut back on the cayenne pepper, paprika and garlic if spicy isn’t your thing.
The flavor of this catfish is deliciously spicy, the breading has a crunch, with the fish being sweet tender and flaky.
This delicious catfish is easy to prepare, with the bonus being not an overwhelming amount of calories like fried catfish, and no greasy mess to clean up!
Spicy Parmesan-Baked Catfish
Printable recipe
Ingredients:
1 cup grated Parmesan cheese
½ cup flour
½ teaspoon each salt and pepper
1 teaspoon paprika
½ teaspoon cayenne pepper
1 egg, beaten
½ cup lowfat milk
4 catfish filets
¼ cup butter, melted
3 cloves garlic, minced
Non-stick cooking spray
Method:
Preheat oven to 375°.
On a plate, combine first 6 ingredients; up to egg.
In a small bowl, whisk egg and milk until blended.
Dip fish in the egg mixture, dredge in flour mixture.
Place fish on a baking pan coated with non-stick cooking spray.
In a small pan, sauté garlic in butter.
Drizzle butter over fish.
Bake for 30 minutes, or until fish flakes easily with a fork.
Serves 4
ENJOY!
Wine-Marinated Spicy Grilled Catfish
The thrill of the grill last night was catfish for us, no matter that it was really chilly out there, and like a late September day!
Most of the time, I cover the fish with a spicy rub, but recently I saw this recipe on a card at the grocery store, and had to give it a go.
Wine in addition to lime juice, chopped parsley, dry mustard, chili powder and seasonings are stirred together for this marvelous marinade.
The recipe called for Chardonnay, I had Pinot Grigio on hand, and used it. The catfish marinated for a short time and was cooked over a hot grill for a really tasty catfish dinner.
Here’s the recipe:
Wine-Marinated Spicy Grilled Catfish
Printable recipe
Ingredients:
1 tablespoon olive oil
1 teaspoon chopped parsley
2 tablespoons lime juice
½ cup Pinot Grigio
1 tablespoon dry mustard
1 tablespoon chili powder
¼ teaspoon salt
1 teaspoon pepper
1 tablespoon melted butter
1 pound catfish fillets
Lemon slices, optional
Method:
Combine all ingredients for the marinade, in a medium bowl, except catfish and lemon slices.
Add catfish to bowl and let marinate in refrigerator for 15 minutes.
Drain fillets, reserving marinade.
Place fish on hot grill and cook for about 10 minutes, turning once, and basting occasionally reserved marinade.
Fish is done when it flakes easily with a fork.
Serve
ENJOY!
Oven-fried Cornmeal Battered Catfish
No grilling in the rain here ~ oven-fried catfish is the way
to go ~ it saves calories, plus there’s no need for a deep fryer, which leaves
you with a messy kitchen.
Cornmeal is the secret to a crisp baked coating for this
delicious catfish.
It’s a moist baked catfish with great seasonings: celery seed, paprika, thyme and garlic and
onion powders.
Crispy crust on the outside and tender catfish on the
inside, this catfish is guaranteed to give you a scrumptious meal!
Oven-fried Cornmeal
Battered Catfish
Ingredients:
½ cup yellow cornmeal
1 teaspoon paprika
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon seasoned pepper
½ teaspoon celery seed
1 teaspoon onion powder
1 teaspoon garlic powder
4 catfish fillets
Cooking spray
1 teaspoon paprika
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon seasoned pepper
½ teaspoon celery seed
1 teaspoon onion powder
1 teaspoon garlic powder
4 catfish fillets
Cooking spray
Method:
Preheat oven to 400 degrees.
Coat a large nonstick baking sheet with cooking spray.
On a plate, combine cornmeal, paprika, thyme, salt, pepper,
celery seeds, onion powder, and garlic powder.Dredge fish in cornmeal mixture, covering both sides.
Place on baking sheet.
Lightly spray each fillet with cooking spray.
Bake until cooked through, about 15-20 minutes, depending upon thickness of fish.
Serve with tartar sauce and/or lemon slices.
ENJOY!
Spicy Grilled Catfish
We don’t need a holiday to celebrate catfish; nevertheless,
we gave a nod to National Catfish Day yesterday anyway, with Bill grilling the mild,
sweet fish for dinner!
President Ronald Regan declared June 25th National Catfish
Day in 1987, to recognize and bring awareness to the catfish farming industry. Some may turn their nose up at catfish,
we disagree ~ it’s close to the top of our favorites list.
Catfish is a versatile fish that holds up well, regardless
of the cooking method. I buy farm-raised
catfish at the market, but a wild catfish would be even more flavorful;
however, there’s no noodling here by us.
There are arguments over whether to dredge catfish in flour
or cornmeal, or not at all, that’s a non-issue here. It’s usually cornmeal all the way to provide that gritty
crunch ~ almost like it’s fried!
Next, there’s the seasoning ~ plenty of spices, whether hot
or not.
Then, my favorite way to cook catfish: over a hot
grill. That means a delicious
grilled flavorful catfish, that’s healthy too, with no extra fat.
It’s a scrumptious fish, and I hope you grill it!
Spicy Grilled Catfish
Ingredients:
1 cup cornmeal
1 teaspoons salt
1 teaspoon seasoned pepper
1 teaspoon celery seed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Dash cayenne pepper
1 tablespoon parsley flakes
4 catfish fillets
Method:
Combine all ingredients, except catfish on a plate.
One at a time, dredge catfish is cornmeal mixture.
Preheat grill to medium and cook for 5 minutes per side,
depending upon thickness.
ENJOY!
Grilled Catfish with Spicy Rub
Three of my favorite things ~ summertime, grillin’ and
catfish…
 |
| Voila! Ready to eat! |
The seafood case at Jewel is filled with an abundance of
large delicious fillets of catfish now. And, grilling is the simplest method of
preparing them. Catfish is a firm-fleshed
fish, with a distinct taste I like, which doesn’t fall apart easily, making it
perfect for grilling.
The secret to tasty grilled catfish is in the treatment
before grilling. That’s where this
rub is the star ~ it’s spicy, adding vibrant flavor quickly to the mild fish,
with an appealing color, and a crispy crust also.
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| Rubbed for the grill |
Perfect summer fare from the grill that will melt in your mouth and is healthy too!
Grilled Catfish with
Spicy Rub
Ingredients:
4 catfish fillets
3 teaspoons paprika
3 teaspoons chili powder
2 teaspoons ground coriander
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon seasoned pepper
Cooking spray
Method:
Combine all rub ingredients in a small bowl.
Lightly spray grill pan and fish with cooking spray.
Apply the rub to catfish.
Grill over medium-high heat until fish flakes with a fork.
Serve
ENJOY!
Grilled Catfish with Herb Rub
I really like catfish, and so does my friend, who likes it leftover for
breakfast with fried eggs the next morning. I
haven’t tried that yet, but I
just might one of these mornings ~ especially when it's as good as this catfish is!
Herb rubs play a large part in taking a recipe from so-so to
one that knocks your socks off. This rub is spicy, easy to make and perfect for
catfish. Use only ¼ teaspoon ancho
chile powder, if you like less heat.
If you have a good supply of herbs in your kitchen, you can
spice up any dish. I hope you try
this rub the next time you have catfish ~ I think you’ll like it!
 | ||
| Bill ~ the BBQ grill master here! |
Grilled Catfish with
Herb Rub
Ingredients:
1 tablespoon paprika
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon seasoned pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon ancho chile powder
4 catfish fillets
non-stick cooking spray
Method:
In a small bowl, combine first 7 ingredients.
Spray catfish lightly with cooking spray.
Sprinkle and rub mixture on each side of fillets.
Coat grilling pan with cooking spray and place fish on top.
Grill until done and fork flakes easily with a fork.
ENJOY!
Be sure to visit my friend, Linda's blog, My Kind of Cooking, for her great cookbooks, tips and delicious recipes!
Catfish Simply Pan-fried
I seldom fry foods any more, but last night, we were hungry
for some fried catfish.
To me, the perfect fried catfish has one essential ingredient ~ cornmeal. It adds great texture and crunch. However, Bill disagrees and tends to prefer catfish dusted with flour. This time, we met in the middle and I used a coating of half cornmeal, half flour. The catfish was delicious and made us both happy!
I like the distinct taste of catfish, and if only I had some
hush puppies…
Pan-fried Catfish
Ingredients:
4 catfish fillets
1 cup buttermilk
½ cup flour
½ cup cornmeal
½ teaspoon salt
½ teaspoon seasoned pepper
¼ teaspoon cayenne pepper
½ teaspoon garlic powder
Vegetable oil
Method:
In a large bowl, soak catfish in enough buttermilk to cover,
for one hour and drain well.
Mix dry ingredients in a bowl.
Pour oil in a cast-iron skillet heat until oil is hot.
Dredge fish in flour mixture.
Gently place fillets in hot oil.
Pan-fry for 3-4 minutes on each side, or until golden brown
and fish is flaky.
Fry the fish in batches, adding more oil if necessary, until
done.
Remove from oil and drain on paper towel-lined plate.
Serve hot with tartar sauce.
Simply delicious!!!
Be sure to visit my friend, Linda’s
blog, @My Kind of
Cooking for great tips and delicious easy recipes!
Creole Catfish with Vidalia-Olive Relish
President Ronald Reagan declared June 25th
National Catfish Day in 1987, due to its symbolism of American summertime fun. Catfish
is also the fifth (see #5) most
popular fish in America.
I know a lot of you, like
me, think it’s great and the rest of you, wouldn’t dream of cooking up a batch;
however, you should try this recipe for baked catfish. It just might cause you
to like catfish!
Catfish takes on the flavors that it’s cooked with and in this case, spices add snap to the catfish, while the sweet onions and tangy olives in the relish make this dish mouthwatering delicious!
This simple catfish recipe
is adapted from Cooking Light. If you don’t like corn meal, substitute
flour. The blackened seasoning
adds a definite kick to the fish ~ adjust to your liking. Fried catfish is delicious, but baking it is a great change
of pace and a healthy alternative.
It’s spicy delicious with the relish!
Creole Catfish with Vidalia-Olive Relish
Ingredients:
1 tablespoons plus 1 teaspoon
canola oil
1 cup Vidalia onion,
chopped
½ cup chopped red bell
pepper
3 tablespoons chopped
pitted green olives
3 tablespoons chopped
pitted kalamata olives
2 tablespoons water
1 teaspoon thyme
½ cup corn meal
1 tablespoon paprika
1 tablespoon Old Bay
Blackened Seasoning
1 teaspoon garlic powder
4 farm-raised catfish
filets
Method:
Preheat oven to 425
degrees.
Heat 1 teaspoon oil in a large
nonstick skillet over medium-high heat.
Add onion and bell pepper
and sauté for 5 minutes.
Add olives, water and
thyme and cook for 1 minute. Set aside.*
On a plate, combine corn
meal, paprika, Old Bay Seasoning and garlic powder.
Place fish on a non-stick
baking pan that has been coated with 1 tablespoon canola oil.
Bake until fish flakes
easily.
Serve with relish.
*Chill relish in
refrigerator before serving, if desired; or, serve at room temperature.
This is some spicy delicious Creole catfish!
Be sure to visit my friend, Linda’s blog, @My Kind of
Cooking for great tips and delicious easy
recipes!
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DINNER PARTY
Jules-Alexandre Grun
ᴡᴏᴏ ʜᴏᴏ!!!
