Blackened Catfish Salad

RecipeSquare-150x150 To blacken fish properly requires a very hot skillet, which will throw off a lot of smoke and perhaps even a few flames when the butter-coated fish hits the pan. Be sure to have a good exhaust fan going. Or take the whole shooting match outside, and do it on an outdoor grill. Recipe details. . .

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Pan-Sauteed Catfish With Cajun Crawfish Butter
Catfish

Pan-Sauteed Catfish With Cajun Crawfish Butter

Pan-Sauteed Catfish With Cajun Crawfish Butter Most good catfish dishes start by frying the catfish, and this one is no exception. But when good crawfish are in the market, it’s fun to add a sauce to the dish. I like this because it breaks away from the usual tartar sauce. Serve the crawfish sauce around the fish, not over it, to keep the fish crispy. Note: this seems like a very complicated recipe, but that’s just because of the number of ingredients, most of which you already have in your…

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33 Best Seafoods For Restaurant Dining #12
33 Best Seafoods For Restaurant Dining

33 Best Seafoods For Restaurant Dining #12

Fried Catfish It’s gospel, as far as I’m concerned: no catfish you ever make will ever be as good as catfish rolled in cornmeal and deep-fried. As simple as that. If you want to give it some extra moxie, marinate it in something good, as I do in this recipe. The other article of faith concerns the great superiority of small, wild catfish to big, farm-raised ones. Unfortunately, the catfish you find in the store is almost certainly farm-raised, which not only has an off-taste to me, but is also…

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Catfish Pecan
Catfish

Catfish Pecan

Catfish Pecan The Palace Cafe began serving this when it first opened, and it’s still a specialty there. Like many early dishes at the restaurant, it’s a slightly downscale version of a successful dish at Commander’s Palace, which started this whole fish-and-pecans thing. The idea is so good that it’s spread to many restaurants and home kitchens. The flavor match with catfish is marvelous. The sauce makes it even better, but it’s good even without it. 8 catfish fillets, 2-5 oz. each 2 cups pecan pieces 3/4 cups bread crumbs…

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Creole Catfish With Chili Corn Sauce

Creole Catfish With Chili Corn Sauce This recipe came from the late Chef Jamie Shannon, who ruled the kitchens at Commander’s Palace throughout the 1990s. He was among the most likeable people ever to work in the local restaurant business, and was held in high regard by everyone he worked with. He died at a mere forty years old from a freak ailment. He loved the taste of fresh corn, which matches the flavors of seafood exactly. Here’s a great example of his simply wonderful food. Sauce: 1 qt. heavy…

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Catfish Carnival

Catfish Carnival It’s one of the very few catfish dishes I’ve had that are almost as good as cornmeal-coated fried catfish. The cooking method is more or less a blackening–the only recipe for catfish that I’ve ever found to be as good as cornmeal-coated fried fillets of the kind of catfish we see in supermarkets. They are too big for good frying, but the hot-grill, well-seasoned approach works well. 4 catfish fillets, 6-8 oz. each 2 cups total of at least three of the following vegetables, coarsely shredded: Purple cabbage,…

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Fried Catfish

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