Catfish Recipes

Cape Fear Barbecued Catfish
 
4 large flathead or blue catfish fillets
4 tablespoons soy sauce
4 tablespoons steak sauce (like A-1)
1 cup tomato sauce
2 tablespoons olive oil
1 teaspoon each Cayenne pepper, black pepper, and garlic salt
4 tablespoons hot sauce

Mix all ingredients except catfish into a bowl. Brush fillets liberally with sauce. Grill over high heat, basting with sauce, for 4 minutes. Flip fish and grill 4 more minutes or until fish is done. Serves 2, great with mashed potatoes and corn-on-the-cob.

Fried Catfish with a little Cayenne

3 channel catfish fillets
1 cup flour
1 cup cornmeal
dash each black pepper, Cayenne pepper, garlic powder, and salt
milk
olive oil

Heat olive oil in skillet on medium heat. Combine flour, cornmeal, and spices in a shallow dish and mix. Dip fillets in milk and then dredge through flour mixture coating fish thoroughly and evenly. Fry fillets in hot olive oil for 4 minutes, turn and fry 3 minutes or until fish is done. Drain on paper towels and serve. Serves 3.

Carolina Catfish and Mushrooms

2 channel catfish fillets
1 cup sliced mushrooms
½ cup each chopped onion and red pepper
1 tablespoon lemon juice
1 tablespoon black pepper
olive oil

Heat olive oil in skillet on medium heat. Saute mushrooms, onions, and red pepper for about 8 minutes. Rub lemon juice on fillets and dash with black pepper. Move veggies to the side of the skillet and cook catfish in the center, about 12 minutes. Serves 2. Very good with wild rice.

Barlow's Blackened Catfish

"Cajun catfish served up with just the right touch of spices and flavor. This entree is perfect for a quick, excellent way to taste the unique flavor of catfish mixed with the traditional method of down south cooking, just without all the fat. Serve on top of white rice."

 makes 4 servings

• 2 teaspoons cayenne pepper
  
• 2 teaspoons lemon pepper
  
• 2 teaspoons garlic powder
  
• 2 teaspoons salt
  

• 2 teaspoons pepper
  
• 1 pound catfish fillets
  
• 2 tablespoons butter
  
• 1 cup Italian-style salad dressing
  

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
3. Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
5. Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish

Crunchy Corn Relish
Serves 6
1 tablespoon butter
1/4 cup water
4 ears corn, kernels cut from the cob
1/4 cup minced red pepper
1/4 cup minced green onion
2 tablespoons half-and-half
salt and pepper

Southern Cornmeal-Crusted Catfish

4 u.s. farm-raised catfish fillets
1/4 cup buttermilk or 1/4 cup nonfat yogurt or 1/4 cup plain nonfat yogurt
1/2 teaspoon hot sauce
1/2 cup cornmeal
2 tablespoons butter
1 tablespoon olive oil
salt and pepper

Directions:
1 To make Crunchy Corn Relish: Melt butter in a large skillet. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste.
2 To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.
3 Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish. Makes 4 servings.