[CH] more catfish recipes
Judy Howle (howle@ebicom.net)
Mon, 02 Feb 1998 12:15:48 -0600
This gave me a topic for a future Suite 101 Article. Spicy Catfish!
Recipes from Southern Cuisine, the Mining Co.
(http://southernfood.miningco.com) and Cheshire's Recipes
(http://www.cheshcat.com/food/category.htm).
I have not tried any of these. Some don't have much heat but I'm sure that
can be fixed! Some specify other fish but should work with catfish too.
Wrapped Farm-Raised Catfish With Cream Cheese Stuffing
Bell's Best 2
Telephone Pioneers Of America, Mississippi Chapter
No. 36
4 (6-8 oz.) farm-raised catfish fillets,
fresh or frozen
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon juice
1 cup fresh bread crumbs
3 tablespoons cream cheese
1 tablespoon lemon juice
1 tablespoon chopped celery
1 tablespoon chopped onion
1 teaspoon dried parsley
1 teaspoon ground thyme
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices bacon
lemon slices
pimiento strips
Thaw fish, if frozen. Season with 1/2
teaspoon salt and 1/4 teaspoon pepper.
Sprinkle fish with 1 teaspoon lemon juice.
Combine bread crumbs, cream cheese, 1
teaspoon lemon juice, celery, onion,
parsley, thyme, 1/2 teaspoon salt, and 1/4
teaspoon pepper. Divide stuffing into 4
portions. Place 1 portion of stuffing at one
end of each fillet. Roll fish around stuffing.
Fry bacon until cooked, but not crisp. Wrap
2 slices of bacon around each fillet; secure
with a toothpick. Place fish rolls in a lightly
greased baking dish. Bake in a moderate
oven at 350°F. for 15 - 20 minutes or
until fish flakes easily when tested with a
fork. Remove toothpicks before serving.
Garnish with lemon slices and pimiento
strips.
Makes 4 servings.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Fish in Fiery Lemon-Coriander Sauce
Categories: Indian, Seafood, Hot
Yield: 4 servings
5 Green New Mexican chiles, 1/2 ts Ground coriander seeds
-roasted, peeled, stems and 1 1/2 lb Firm white fish such as
Seeds, removed, chopped -halibut
1 ts Garlic, minced 4 tb Ghee or vegetable oil
1/4 c Lemon juice Lemon slices for garnish
4 tb Chopped fresh cilantro
Mix the chiles, garlic, lemon juice, cilantro, and coriander and use
to marinate the fish overnight in a glass or ceramic dish.
Remove the fish and combine the marinade with the melted ghee.
Grill or broil the fish, basting with the marinade mixture.
Garnish with lemon slices and serve with the butter on the side.
The Whole Chile Pepper From the collection of Jim Vorheis
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Spicy Garlic Fish Fry
Categories: Indian, Seafood
Yield: 4 servings
1 1/2 lb White fish fillets (sole, 3 Garlic cloves, crushed
-whiting, cod, monkfish) 1 ts Ground anise seeds
Salt to taste 1/2 ts Chile powder
1 ts Ground cumin 1 tb Lemon juice
Vegetable oil for Lettuce leaves
-deep-frying Sliced radishes
1/2 ts Ground coriander
Remove any skin and bones from fish, rinse and pat dry with paper
towels. Cut into large chunks.
Mix together cumin, coriander, ground anise, chile powder, garlic,
lemon juice and salt, blending to a smooth paste. Spread over fish,
cover and refrigerate 1 hour.
Half-fill a deep pan or deep-fryer with oil and heat to 350 F. (175C)
or until a 1-inch bread cube browns in 50 seconds. Cook fish, a few
pieces at a time, 2 to 3 minutes, until golden brown. Drain on paper
towels. Serve hot, garnished with lettuce and radish slices.
From: Steve Herrick Source: [The Book of Curries and Indian Foods by
Linda Fraser ISBN 0-89586-820-2]
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Stuffed Fish Fillets (Mexico)
Categories: Mexican, Fish
Yield: 4 servings
2 tb Margarine -divided
1/4 c Finely chopped scallions 1/2 ts Salt
1/4 c Finely chopped green bell 1 ds Crushed red pepper
-peppers 1 ds Ground nutmeg
2 sl White bread, made into 4 Red snapper fillets (5 oz
-crumbs -each or flounder)
1 Egg, beaten 1 tb Lemon juice
1/3 c Chopped fresh parsley,
Preheat oven to 350F. In 10-inch skillet melt the margarine; remove 1
tablespoon and set aside. Heat remaining margarine until bubbly and
hot; add scallions and bell pepper to skillet and saute over medium
heat until vegetables are softened, about 3 minutes. Remove from
heat and let cool slightly. Add the bread crumbs, egg, 1/4 cup
parsley, and the seasonings to vegetables and mix well until
ingredients are moistened. Spoon 1/4 of vegetable mixture over each
fillet and roll fish to enclose. Transfer stuffed fillets, seam side
down, to 8 x 8 x 2-inch baking pan; spoon any remaining stuffing
mixture around fillets. Drizzle reserved margarine over fillets and
sprinkle each with 1/2 tablespoon lemon juice. Bake until fish flakes
easily when tested with a fork, 15 to 20 minutes. Serve sprinkled
with remaining parsley.
Makes 4 servings, 1 stuffed fillet each.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK ] Posted by Fred Peters.
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Catfish In Blue Corn Jalapeno Crumb Coating
Jane Butel's Southwestern Kitchen
1 1/4 to 1 1/2 pounds catfish fillets
3/4 cup blue cornmeal
1 jalapeno chile or to taste, finely
minced
2 garlic cloves, finely minced
1/2 teaspoon salt
vegetable oil for frying
salsa and lemon wedges, or lime
wedges
Rinse and pat the fillets almost dry, leaving
enough moisture on each for the meal
mixture to stick. Combine cornmeal, chile,
garlic, and salt in a shallow bowl.
Heat about 1 inch of oil in a large skillet
over medium-high heat. Dip each fillet into
the meal mixture, then place in hot oil,
turning when browned. Fry until other
side is browned and fish just begins to flake
when pierced with a fork. Serve with salsa
and lemon wedges.
Makes 4 servings.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Cajun Catfish With Spicy Strawberry Sauce
Categories: Fish/sea, Cajun
Yield: 4 servings
2 lb Catfish Fillets 1 Clove Garlic, minced
Salt 2 ts Horseradish
Black Pepper 3/4 c Cornmeal
2 oz Hot Pepper Sauce 3/4 c Flour
1 1/2 c Strawberry Preserves 1/2 c Safflour Oil
1/2 c Red Wine Vinegar Fresh Strawberries,
1 tb Soy Sauce Parsley Sprigs, optional
1/4 c Seafood Cocktail Sauce
* Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar.
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 saute' 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
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Crispy Pecan Fish Fillet
Categories: Fish/sea
Yield: 4 servings
1 1/2 lb Fillets (catfish, snapper,fl 1/4 lb (1 stick) unsalted butter
1 c Milk 1/4 c Vegetable oil
2 c Yellow cornmeal 1 c Chopped pecans
1 ts Tabasco 1 c Chopped parsley
1/2 ts Salt 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 T 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.
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Fish In Cilantro Sauce
Categories: Mexican, Seafood
Yield: 6 servings
2 lb Fish Fillets; * 1/2 ea Pickled Jalapeno Pepper; **
1 ea Onion; Sliced, 1 small 1/2 ts Salt
1 ea Clove Garlic; Small, Minced 1 ds Pepper
1 tb Vegetable Oil 1 x Salt
1/4 c Almonds; Toasted, Ground 1/2 c Cilantro; Snipped
2 tb Lime Juice
* Use large Red Snapper or other fish fillets cut into 6 serving
pieces. ** Pickled Jalapeno pepper should be rinsed, seeded and
chopped. There should be about 1 1/2 tsp.
Thaw the fish fillets if frozen. Cook onion and garlic in hot oil
until tender but not brown. Add the almonds, lime juice, jalapeno
pepper, the 1/2 t salt, and pepper. Heat through. In a well greased
13 X 9 X 2-inch baking dish, arrange the fish fillets and sprinkle
lightly with salt. top with the onion mixture. Sprinkle evenly with
the cilantro, (or with parsley). Bake, covered, in a preheated 350
degree F. oven for about 40 minutes, or until the fish flakes easily
when tested with a fork.
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Fish In Adobo Sauce
Categories: Mexican, Seafood
Yield: 6 servings
2 ea Ancho Chiles; Dried, OR 1 ea Clove Garlic; Minced
1/2 ts Red Peppers; Crushed 1 ts Salt
2 lb Fish Fillets; * 1/2 ts Oregano; Dried, Crushed
1/4 c Vegetable Oil 1/4 ts Cumin; Ground
8 oz Tomatoes; 1 cn 1/4 ts Cinnamon; Ground
1 c Orange Juice 1 ds Cloves; Ground
1 c Onion; Cut Up, 2 Md.
MMMMM-------------------------GARNISHES------------------------------
1 x Lettuce; Shredded, Half Head 1 x Radish Roses
1 ea Orange; Thinly Sliced, 1 lg
* Use fresh or frozen Haddock or other fish fillets in this
recipe. Cut ancho chiles open, discard stems and seeds. Cut the
chiles into small pieces with a pair of scissors or a sharp knife.
Place in a small bowl and cover with boiling water; set aside for 45
to 60 minutes to soak. Drain. Meanwhile, thaw fish if frozen.
Lightly brown the fish fillets on both sides in hot oil. Arrange
fish in a 13 X 9 X 2-inch baking dish. Season with a little salt. In
a blender container, combine drained ancho chiles (or crushed red
peppers) with the UNDRAINED tomatoes, orange juice, onions, garlic,
salt, oregano, cumin, cinnamon, and cloves. Cover and blend until
smooth. In the skillet used for cooking the fish, simmer the tomato
mixture for about 20 minutes, or until thickened, stirring
occasionally. Pour over the fish in the baking dish. Bake,
uncovered, in a preheated 350 degree F. oven for 30 minutes.
Transfer the fish fillets to a serving platter. Top with lettuce,
garnish with orange slices and radish roses.
MMMMM
Judy Howle
howle@ebicom.net
Flavors of the South
Recipes for "heat lovers"
http://www.ebicom.net/~howle
Hot and Spicy Food Editor
Suite 101
http://www.suite101.com/topics/page.cfm/462