Steamed Catfish
Prepare two filets per person.
Position filets on foil square large enough to close tightly around filets.
Sprinkle a small amount of salt on the filet add a 1/4 teaspoon of soft margarine to each piece of fish. Add a few drops of lemon juice and a dash of paprika over the fillets.
Tightly wrap the fish filets in foil and place it in oven for approximately 10 -15 minutes minutes. Fish will steam itself to perfection.
This may also be done on a grill when cooking other items. Place the fish away from direct heat and allow to cook while you grill other items.
Steamed Catfish with Garden Vegetables
Dinner for 2
4 farm raised catfish fillets
1 small sweet potato slivered
3 small green onions cut length wise into quarters - cut the onion into half.
1 medium carrot slivered.
4 medium button mushrooms sliced thin.
Position filets on foil square large enough to close tightly around filets.
Sprinkle a small amount of salt on the filet add a 1/4 teaspoon of soft margarine to each piece of fish. Add a few drops of lemon juice and 1 Tbs. water to each foil packet
Divide vegetables and place on filets and fold foil to make a tight tent around fish and vegetables. Place bundles on cookie sheet and bake at 350 for about 20 minutes. Allow to sit for 3-5 minutes before serving.
Fried Chili Catfish
1/2 cup yellow cornmeal
1/2 cup flour
1 tsp salt
1 tsp chili powder
1/2 tsp course ground black pepper
Place together in shallow dish and mix well.
1 egg white
2 Tbs. water
Whisk egg white and water in small bowl until will mixed
Dip fish filets into egg white mixture then into corn meal/flour mixture
Cook in medium hot skillet in 3 tbs. olive or canola oil
Cook one side until brown turn and cook until fish flakes easily.
Catfish Parmesan
8 catfish fillets cleaned and trimmed
1 cup Italian bread crumbs
3/4 c. grated Parmesan cheese
1/4 c. chopped parsley
1 tsp. paprika
2 tsp. salt
1/2 tsp. pepper
1/2 c. melted butter (may substitute a trans fat free margerine)
Lemon wedges
Parsley
Rinse filets and then pat dry. Combine bread crumbs, cheese and seasonings and stir well. Dip catfish in butter and roll each in crumb mixture. Place fish in well-greased 13 x 9 x 2 inch baking dish. Bake at 375 degrees for about 25 minutes or until fish flakes easily when tested with a fork. Garnish parsley and lemon slices. Serves 6-8.
Poached Catfish
4 c. chicken broth
1/2 c. dry white wine
3 tbsp. coarsely chopped parsley
1/2 tsp. dill
3 slices lemon
1/4 tsp. salt
4 lbs. rinsed catfish fillets
Fresh coarsely ground pepper to taste
1/2 c. melted butter (optional)
Bring the first 7 ingredients to a boil (everything except the catfish, pepper, and butter). Put the catfish in the liquid and let simmer for 8 minutes. Do not overcook. Serve with tarter sauce or melted butter.
Baked Catfish with Cheese
6-8 catfish fillets, about 2 lb.
1/2 c. grated Parmesan cheese
1/4 c. flour
Salt and pepper to taste
1 tsp. paprika
1 egg, lightly beaten
1 tbsp. milk
1/4 c. melted butter
1/4 c. slivered almonds
Preheat oven to 350 degrees. Wipe the catfish dry. Blend together the cheese, flour, salt, pepper and paprika. Combine milk and egg in a dish. Dip the fillets in the egg mixture, then coat with the cheese mixture. Place the coated fillets in one layer in a baking dish and pour the butter over all. Sprinkle with almonds. Place in the oven and bake 20 minutes. 6-8 servings.
Creole Catfish
1/4 c. melted margarine
3 tbsp. lemon juice
Catfish fillets
1 1/2 tsp. Creole seasoning
1/2 c. almonds, chopped
Combine margarine and lemon juice and dip each fillet. Arrange in a 13 x 9 x 2 inch baking dish. Pour remaining margarine and lemon juice over fish. Sprinkle fish with Creole seasoning and almonds. Bake at 375 degrees for 25 to 30 minutes or until fish flakes easily when tested with a fork.
Pecan Catfish
Mix and set aside: 1 1/2 cups shelled pecans (finely chopped) 1 1/2 c. fresh bread crumbs
Dredge 6 fillets in flour then dip into egg mixture. Coat with pecan/bread crumb mixture. Salt and pepper fish generously. In a large skillet, melt 2 tablespoons margarine and 2 tablespoon olive oil. Heat until foamy, add 3 fillets. Cook over medium low until fish flake, turning once. Clean skillet, add oil and cook other 3 fillets.
This makes a great meal when served with fresh sliced tomatoes and coleslaw.
