Recipe#10977

Title: Catfish 01

From: Steve Sanders robsan19@popalex1.linknet.net 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (4) Catfish 
 Date: 6 Nov 1996 21:47:18 -0700 
 Message-ID: <327775F5.57C1@popalex1.linknet.net> 

Blackened Catfish
 Where there's smoke, there's flavor. This dish will give you plenty of 
 both. Be sure to use the exhaust fan while you cook the fish.
 2 tbsp. paprika
 2 1/2 tsp. salt
 2 tsp. lemon pepper
 1 1/2 tsp. garlic powder
 1 1/2 tsp. ground pepper
 1 1/2 tsp.dried basil
 1 tsp. onion powder
 1 tsp. thyme
 6 catfish fillets
 1 c. unsalted butter or margarine, melted
 Lemon wedges
 Heat a large cast iron skillet or heavy aluminum skillet over high heat 
 for 10 minutes. In a small bowl stir together first 8 ingredients.
 Dip catfish fillets into melted butter and coat both sides of fish with 
 spice mixture, using about 1 tablespoon spice mixture for each fillet. 
 Place fish on waxed paper.
 Place 3 fillets at a time in hot skillet. Drizzle each fillet with 1 
 tablespoon of the melted butter. Cook over high heat about 2 minutes per 
 side or until fish flakes easily. Serve with lemon wedges. Makes 6 
 servings
         Catfish Court Bouillon
 Pronounced COO-bee-yon, gets its spicy flavor from Creole seasoning. 
 1/2 c. cooking oil
 1/2 c. all-purpose flour
 1 c. chopped onion
 1c. chopped celery
 1 c. chopped green pepper
 4 cloves garlic, minced
 6 c. chicken broth, fish stock, or water
 15 oz. can tomato sauce
 10 oz. can Rotel tomatoes
 2 bay leaves
 3 lbs. catfish fillets
 Creole seasoning (Tony Chachere's)
 8 c. hot cooked rice
 In large kettle or Dutch oven stir together oil and flour until smooth. 
 Cook over medium-high heat until mixture boils, stirring constantly. 
 Reduce heat to medium and stir constantly about 10 minutes or until 
 mixture turns a medium brown. This is called a Roux. I live in 
 Louisiana, and am able to find it already made in the grocery 
 store.(Albertson's) Add onions, celery, green pepper, and garlic. 
 Cook and stir until tender. Stir in chicken broth, fish stock or water. 
 Add tomato sauce, tomatoes and bay leaves. Bring to boil; reduce heat. 
 Cover and simmer for 30 minutes.
 Meanwhile, cut fish into bite-sized pieces. Sprinkle lightly with Creole 
 seasoning. Add catfish to tomato mixture. Cover and simmer for 25 
 minutes or until fish flakes easily. Season to taste with Creole 
 seasoning.Remove and discard bay leaves.
 Mound 1 cup rice on each serving plate. Spoon catfish mixture over rice. 
 Makes 8 Servings
  Ann Sanders
 Classic Fried Catfish
 3/4 c. yellow cornmeal
 1/4 c. flour
 2 tsp. salt
 1 tsp.cayenne pepper
 1/4 tsp. garlic powder
 4 catfish fillets or whole catfish
 Vegetable oil
 Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat 
 catfish with mixture, shaking off excess. Fill deep pot or 12 in. 
 skillet half full with vegetable oil. Heat to 350. Add catfish in single 
 layer, and fry until golden brown, about 5-6 minutes. depending on 
 size. Remove and drain on paper towels.  Makes 4 servings
 Oven Fried Fish
 1/4 c. cornmeal
 1/4 c. fine dry breadcrumbs
 1/2 tsp. salt
 1/2 tsp. paprika
 1/4 tsp. dillweed
 1/8 tsp. pepper
 1 lb. fish fillets, cut into 1 inch strips
 1/3 c. milk
 3 tbsp. butter or margarine, melted
 Garnishes: lemon halves tied in cheesecloth, flat-leaf  parsley spring
 Combine first 6 ingredients in a shallow dish. Dip fish in milk, and 
 dredge in cornmeal mixture. Place in a lightly greased 13x9x2 in. pan, 
 and drizzle with butter.
 Bake at 450 for 10  minutes or until fish flakes easily when tested with 
 a fork. Garnish,if desired.  4-6 Servings