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, and add the remaining butter. Place

over medium heat, and when it has melted, add the nuts. Stir

constantly while the nuts brown. Add parsley and lemon juice and

stir to combine. Pour sauce over fish fillets and serve immediately.

Herb-Baked Catfish

1 lb. frozen Catfish
1 tbsp. butter
1 cup milk
2 Tbsp. flour
1/4 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. pepper
1/8 tsp. dried thyme
dash of oregano
1/4 cup green onions
paprika

Southern Cornmeal-Crusted Catfish With Corn Relish



Makes 4 servings



U.S. Farm-Raised Catfish is now the #1 farmed fish in the country.

Production is concentrated in four states Alabama, Arkansas,

Louisiana, and Mississippi -- where the fish are raised under strict

standards When purchasing catfish, look for the "U.S. Farm-Raised"

label to be sure that it's all-American, fresh, safe, and wholesome.



1/4 cup buttermilk or plain nonfat yogurt

1/2 teaspoon hot sauce

4 (about 6 ounces each) U.S. farm-raised catfish fillets

1/2 cup cornmeal

2 tablespoons butter

1 tablespoon olive oil

Salt and pepper to taste

Corn relish from a jar (or homemade corn relish) for garnish



Stir together the buttermilk or yogurt and hot sauce; brush on the

catfish and marinate for 10 minutes.

Pour the cornmeal into a shallow bowl. Press both sides of the

catfish fillets into the cornmeal to lightly coat. Sprinkle with salt

and pepper.

Melt the butter with the olive oil in a large nonstick skillet over

medium-high heat. When the skillet is hot, cook the catfish for about

3 minutes per side, turning only once, until golden and crisp.

Top each serving with corn relish.

Catfish Florentine
6 8 oz. catfish fillets
1 bag fresh spinach
1 onion, chopped
1 c. grated Romano cheese
10 oz 70-90 count shrimp
1 c. white wine
1/4 c. lemon juice
1/4 c. Worcestershire
3 sticks butter
salt
pepper
paprika

Season all catfish w/ salt, pepper, paprika. In shallow baking dish place 3 fillets skin side down. top w/ chopped onion, cleaned spinach, 3 remaining catfish fillets. Top fillets w/ shrimp & 1/2 stick melted butter. Bake in 450 oven 12 min.

Catfish Parmesan



1 cup fine dry bread crumbs

1/3 cup grated parmesan cheese

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

2 tablespoons chopped fresh parsley optional

1/2 teaspoon chopped fresh oregano optional

6 8 ounce Catfish fillets

1/2 cup butter or margarine melted



Stir together first five ingredients and if desired parsley and oregano.

Dip catfish in butter and dredge in bread crumb mixture. Place on a

parchment lined baking sheet. Bake at 375 for 25 minutes or until fish

flakes with a fork. Serves 4 to 6.

Baked Catfish



4 catfish or ocean perch fillets (1 lb. total), thawed

2 slices white bread, crumbled OR 1 cup fresh bread crumbs

2 TB grated Parmesan cheese

1 tsp. oregano or basil

1/2 tsp. salt

1/4 tsp. ground black pepper

1 egg beaten

1/4 cup buttermilk



Preheat oven to 400º F.



In a pie pan or shallow dish, mix the bread crumbs, cheese, basil or oregano,

salt

and pepper. Set aside.



In another dish, combine the egg and buttermilk. Dip each fish fillet first

in the milk

mixture, then in the crumb mixture to coat both sides with crumbs.



Arrange the fillets in 1 layer in a 9" x 13" baking dish. Bake 15 to 20

minutes until

the fish flakes easily with a fork.

Southern Fried Catfish



8 (5 to 6 oz. ea.) catfish fillets, skin removed

Salt

Old Bay seasoning

4 cups all purpose flour

1 cup cornmeal

Oil, for frying



Heat a fryer or a deep pot halfway filled with oil to 350º F.



Sprinkle both sides of each catfish with salt and Old Bay seasoning.



In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in

the

flour mixture and place in fryer.



Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.



Serves: 4.

Down-Home Carolina Oven-Fried Catfish



1 teaspoon ground thyme

1 teaspoon granulated garlic

1 teaspoon granulated onion

1/2 teaspoon salt

1/2 teaspoons black pepper

4 large eggs

1/4 cup heavy whipping cream

4 pounds fresh catfish fillets (8-ounce portions)

Louisiana Style Creole Sauce (recipe follows)



Preheat the oven to 425°. In a shallow mixing bowl combine the bread

crumbs,

thyme, garlic, onion, salt, and black pep­ per. Mix well and set aside.



In a small mixing bowl whisk the eggs and heavy cream until smooth.



Moisten each portion of catfish in the egg mixture, then dip into the

bread

crumbs, making sure to completely cover with crumbs.



Place the breaded fillets on a baking sheet treated with nonstick cooking

spray. Bake for 12 to 18 minutes until catfish appears golden brown. Top

lightly with Louisiana­ Style Creole Sauce.

Serves 8



Louisiana Style Creole Sauce



2 tablespoons olive oil

2 cloves chopped fresh garlic

1/4 cup diced white onion

1/4 cup diced green bell pepper

1/2 cup Your Basic Shrimp Stock (see index)

1 28-ounce can ground peeled tomatoes with puree

1/2 teaspoon dry whole oregano

1/2 teaspoon ground thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

3 dashes Tabasco Sauce (add more for spicier sauce)

3 dashes Worcestershire sauce

Cajun Roux (recipe follows)



In a saucepan heat the olive oil and saute the chopped garlic and

onion over

high . heat until tender.



Reduce the heat to medium-low and add the bell pepper, shrimp stock,

tomatoes, and remaining seasonings. Simmer the sauce approximately 25

to 30

minutes until reduced and thickened.



If necessary, thicken with 1 tablespoon Cajun Roux (recipe follows).



Ladle the sauce lightly over the catfish fillets, and garnish with

sprigs of

thyme. The sauce is also excellent over white or brown rice as a side

dish

or vegetarian treat!



Cajun Roux



1/2 cup olive oil, extra-virgin if possible

1/2 cup all-purpose flour



In a skillet combine the olive oil and flour and blend well. Cook over

low

heat until the mixture reaches a pasty texture. Be careful not to

brown or

burn.

Crunchy Baked Catfish



Dredge:

2 cups cornmeal

2  tsp. salt

1 TB ground black pepper



8 (3 to 4 oz. ea.) catfish fillets

2 TB Cajun or Old Bay seasoning

1 to 2 tsp. seasoned salt (i.e., Lawry's, McCormick, Morton)

1/4 cup butter or margarine, melted



Garnish:

Lemon wedges



Combine first 3 ingredients. Dredge catfish fillets in cornmeal mixture;

place fillets, skin

sides down, on a greased baking sheet.



Combine Cajun seasoning and seasoned salt; sprinkle over fillets.



Drizzle with butter.



Bake at 400° F., for 30 minutes or until golden and fish flakes with a fork.



Garnish with lemon wedges, if desired.



Yield: 4 servings.

Ranchero Catfish



4 farm-raised catfish fillets

1 cup finely crushed tortilla chips

1/2 teaspoon chili powder

3 tablespoons Mexican lime juice

1 tablespoon vegetable oil

1 cup prepared salsa

1 tablespoon chopped fresh cilantro



Preheat oven to 450 degrees F. Lightly grease a baking sheet.



Cut each catfish fillet in half. Rinse in cold water and pat dry with

paper towels. Combine the crushed tortilla chips and chili powder in

a shallow dish. Mix well. Combine the lime juice and vegetable oil in

another shallow dish. Dip each fillet piece into the lime/oil mixture

and then immediately into the seasoned tortilla chip crumbs to coat.

Place on prepared baking sheet. Sprinkle fillets with any remaining

crumbs and bake until crisp and golden, about 8 to 10 minutes,

depending on the size and thickness of the fillets. The catfish

should be tender when pierced with a fork in the thickest part.



Gently warm the salsa. Spoon salsa across the center of the catfish

fillets. Sprinkle with fresh cilantro, then serve.



Serves 4.

Green Chile Catfish



1 or 2 catfish filets

1 or 2 tablespoons olive oil

1 or 2 tablespoons butter

3 or 4 garlic cloves, finely diced

1 medium white or yellow onion, cut in half, thinly sliced

2 or 3 poblano or Anaheim green chiles, cut in half, de-seeded, and

sliced thin

1 or 2 jalapeño peppers, cut in half, and sliced thin

Liquid to coat the pan and cover the vegetables (a combination of

chicken broth and white wine is good

Salt and pepper to taste



Preheat oven to 350 degrees F.



Heat a heavy skillet (cast iron is great) to medium heat and coat

with olive oil. Sauté garlic, onions and chilies until soft, about

five minutes. Add butter, and allow vegetables to cook slowly, on

low, slightly caramelizing. (ten minutes, or so.) Add liquid to cover

vegetables at the end of this cooking time.



Salt and pepper both sides of fish. Add to pan, fleshy side down.

Place skillet in oven. Bake 10 to 15 minutes (or longer if necessary)

until fish is cooked through, but not overdone.



The caramelization of the vegetables mellows the chiles, allowing the

wonderful flavor to come through without an overwhelming "heat."



This is delicious served over rice, smothered in the sauce made by

the chiles and onions.



Adjust the number of filets and chiles according to the number of

servings desired. One filet and two chiles will serve one. Two filets

and three chiles will serve two.