RECIPES: Catfish Frenzy

Posted: February 10, 2017 at 6 a.m.

Catfish Cakes

1 lb. catfish fillets

1 medium onion, chopped

1 tsp prepared yellow mustard

1 tbsp creamy salad dressing (e.g. Miracle Whip)

1/2 tsp Old Bay Seasoning, or to taste

2 1/2 cups coarsely crushed buttery round crackers

1 egg

1 cup vegetable oil (for frying)

Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Old Bay, cracker crumbs and egg. Mix until evenly blended.

Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.

-- Bobbie Kaye

Catfish Etouffee

1 cup enriched white rice

2 cups water

4 tbsp brown roux

1 cup chopped onion

1 tsp minced garlic

2 cups beef broth

1lb. tomatoes, coarsely chopped

1 tbsp lemon juice

1 tbsp Worcestershire sauce

1 bay leaf

1 tsp ground black pepper

1/4 tsp dried thyme

2 tsp salt

2 lbs. catfish fillets, cut into 1 inch pieces

1/4 cup chopped fresh parsley

red pepper flakes (to taste)

Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, or until done.

In a large saucepan, warm roux over medium heat. Stir in onion, green bell pepper, and garlic; cook for about 5 minutes, or until soft. Stir in broth and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme, and salt. Reduce heat to low, cover, and simmer for 30 minutes.

Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.

Stir in 2 cups cooked white rice, and season with red pepper flakes. Serve.

-- Melissa Hayes

Catfish Gumbo

1 lb. catfish fillets, cut into 1 inch pieces

1/4 cup vegetable oil

1/2 cup celery, chopped

1/2 cup green bell pepper, chopped

1 clove garlic, chopped

2 cups water

2 cubes beef bouillon

2 (8 oz.) cans diced tomatoes

1 (10 oz.) package frozen okra

1 tsp salt

1/4 tsp red pepper flakes

1/4 tsp dried thyme

1 bay leaf

1/8 tsp hot pepper sauce

In a 3 quart pot, bring the 2 cups of water to a boil. Dissolve the bouillon cubes in the boiling water.

In a medium skillet, heat the vegetable oil, and cook the celery, green pepper, onion and garlic until tender.

Add the tomatoes, okra and cooked vegetables to the boiling water. Season with salt, red pepper flakes, thyme, bay leaf and hot pepper sauce. Reduce heat, cover and simmer for 30 minutes. Add catfish, cover and simmer for 15 minutes or until catfish is flaky and tender.

-- Lenny Sparling

Catfish Creole

2 cups water

1 cup uncooked long-grain rice

1 lb. catfish fillets

1 (16 oz.) can stewed tomatoes, with liquid

2 tsp dried minced onion

1 tsp chicken bouillon granules

1/2 tsp dried oregano

1/4 tsp garlic powder

1/8 tsp hot pepper sauce

In a small saucepan, bring the 2 cups of water to a boil. Stir in the rice and return to a boil; reduce the heat. Cover and simmer for 20 minutes or until the rice is tender and the water is absorbed.

Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.

In a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce; bring to a boil and stir in the catfish pieces.

Cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

Serve the fish mixture over the rice.

-- Dakota Kelly

Southern Fried Catfish

1/2 cup buttermilk

1/2 cup water

salt and pepper, to taste

1 lb. catfish fillets, cut in strips

1 1/2 cups fine cornmeal

1/2 cup all-purpose flour

1 tsp seafood seasoning, such as Old Bay

1 qt. vegetable oil for deep frying

In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.

In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.

Heat oil in deep fryer to 365 degrees.

Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

NAN Dining Guide Spotlight on 02/10/2017

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