August is Catfish month according to Carolina Cooking

[Jean]

Here's there Catfish Recipes.
Enjoy!
Jean

Catfish!

Stuffed Catfish
Catfish Gumbo
Catfish Barbecue
Cornmeal Catfish Fillets
Fried Catfish And Hush Puppies
Southern Baked Catfish Fillets
Blackened Catfish
Hushpuppies
Old Fashioned Cole Slaw

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3. Catfish!
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Stuffed Catfish
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2 tbsp. margarine
1/4 c. chopped green pepper
4 tbsp. chopped onion
1/2 c. bread crumbs
1/4 tsp. oregano
4 tbsp. lime juice
1 tbsp. parsley
1/4 tsp. salt
4 catfish fillets
2 c. water
2 cloves garlic, crushed
1 bay leaf
1 tsp. red pepper flakes

Melt margarine in skillet, add green pepper and 2 tablespoons
onion. Saute until onion is transparent. Add bread crumbs,
oregano, one tablespoon lime juice, parsley and salt; mix well.
Spoon down center of each fillet. Roll up and secure with
toothpicks. In shallow baking pan, combine 2 tablespoons
onion, water, garlic, bay leaf, red pepper and remaining
3 tablespoons lime juice. Place catfish in pan. Bake in
400 degree oven for 30-35 minutes, basting until catfish flakes
easily.



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Catfish Gumbo
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1 lb. catfish fillets
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion
2 garlic cloves, minced
2 tbsp. vegetable oil
2 c. chicken broth
1 (14 1/2 oz.) can whole tomatoes, undrained
1 (10 oz.) pkg. frozen okra
1/4 tsp. crushed red pepper
1 tsp. gumbo file' (seasoning mix)
Salt and pepper to taste
1 1/2 c. hot cooked rice

Cut catfish into 1-inch pieces. In a large Dutch oven, saute
celery, green pepper, onion and garlic in the oil until tender,
about 7 minutes. Add broth, tomatoes, okra, red peppers, salt
and pepper and gumbo file'. Cover and simmer 20 minutes.
Add fish, cover and simmer 15 minutes or until fish flakes
easily. Serve over rice.



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Catfish Barbecue
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6-8 whole catfish
1/2 c. vegetable oil
1/4 c. tomato ketchup
1/2 c. white vinegar
1 tbsp. sugar
2 tsp. Worcestershire sauce
1 tsp. garlic salt
1/2 tsp. dry mustard

Rinse catfish and pat dry. Place in shallow glass dish.
Thoroughly combine remaining ingredients and pour over fish.
Cover with plastic wrap and marinate in refrigerator for 30
minutes. Remove fish from marinade and place on oiled rack
4 inches above hot coals. Cook 8-10 minutes on each side,
basting frequently with reserved marinade.



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Cornmeal Catfish Fillets
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Catfish fillets
Fresh milk
1/2 c. cornmeal
1/2 c. flour
1 tbsp. lemon pepper
1 tsp. salt

Soak thawed fillets in milk for 3 to 4 hours or overnight in
refrigerator. Shake cornmeal, flour, lemon pepper and salt
together in a paper or plastic bag. Heat oil to 365 to 370
degrees. Drain fillets, shake in cornmeal mixture and place
in hot oil a few at a time to keep from reducing temperature
excessively, do not overload cooker. When fish float to top,
cook additional 30 seconds on each side. Remove with slotted
spoon to a rack to drain. Check fish. If done, they will break
cleanly and flake easily.



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Fried Catfish And Hush Puppies
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1 jalapeno pepper, optional
1 1/2 tbsp. chopped onion
2/3 c. buttermilk
3 eggs
2 3/4 c. cornmeal
1 tsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
Salt and pepper
Oil for frying
1 1/2 lb. (about 6) catfish fillets

For the hush puppies:

Mince jalapeno. Combine the onion, buttermilk, 1 egg and the
jalapeno. Combine 1 1/2 cups of the cornmeal, the sugar,
baking powder, soda, 3/4 teaspoon salt and 1/4 teaspoon pepper.
Stir wet ingredients into dry. Shape dough into approximately
1 inch balls. Heat oven to 200 degrees. Heat 1 inch oil in a
heavy frying pan over medium-high heat. When oil is hot
(350 degrees), carefully add hush puppies. Fry until golden
brown. Drain on paper towels and put on a baking sheet in oven
to keep warm.

For the catfish:

Combine remaining 1 1/4 cups cornmeal, 3/4 teaspoon salt and
1/4 teaspoon pepper. Beat remaining 2 eggs. Dredge catfish in
cornmeal mixture. Dip into the beaten eggs and coat again with
the cornmeal mixture. Fry in the hot oil until golden brown,
about 3 minutes per side.



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Southern Baked Catfish Fillets
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Vegetable oil spray
4 to 5 catfish fillets
1/2 tsp. black pepper
1/2 c. milk
4 drops hot pepper sauce
1/2 c. cornmeal
2 tbsp. fresh minced parsley
1/4 tsp. cayenne pepper
Lemon wedges

Preheat oven to 450 degrees. Lightly spray baking dish.
Sprinkle fillets with black pepper. Set aside. Combine milk
and hot pepper sauce. In another dish combine meal, parsley
and cayenne pepper. Dip fillets in milk mixture and then roll
in cornmeal mixture. Place fillets in prepared dish and bake
15 to 17 minutes or until done. Serve with lots of lemon wedges.



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Blackened Catfish
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1 tbsp. paprika
1 tsp. onion powder
1 tsp. cayenne
3/4 tsp. black pepper
1/2 tsp. oregano
4 catfish fillets
1/2 c. melted butter
Lemon wedges
Salt to taste
1 tsp. garlic powder
3/4 tsp. white pepper
1/2 tsp. thyme

Preheat large heavy skillet until very hot. Combine paprika,
salt, onion and garlic powders, cayenne, peppers, thyme and
oregano in a small bowl. Dip fillets in melted butter, then in
seasoning mixture. Place in hot skillet and cook 2 to 3 minutes
per side until blackened. Serve with a squeeze of fresh lemon.



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Hushpuppies
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1 c. cornmeal
1/2 c. flour
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. green onions, chopped
1/4 c. regular onion, chopped
1 lg. bell pepper, chopped fine
1 lg. tomato, chopped fine
3 or 4 cloves garlic, chopped fine
1 egg
1 c. or 1 sm. can cream-style corn

Mix well. Drop by teaspoons into hot oil. Drain on paper towel.



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Old Fashioned Cole Slaw
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1/2 c. mayonnaise
2 tbsp. lemon juice
1 tbsp. water
3/4 tsp. salt
1/2 tsp. sugar
1/4 tsp. paprika
1/2 sm. head cabbage, finely chopped
1 c. chopped celery
1/4 c. chopped green pepper
2 green onions,thinly sliced

1 day ahead: In a large bowl, combine mayonnaise, lemon juice,
water, salt, sugar and paprika. Add cabbage and remaining
ingredients; toss well. Refrigerate to blend flavors.


Wish I had a big plate of these fried catfish all crispy right now!
Jean :wink:

 

[oldsparkey]

Darn Jean.

All of them sound so good it was hard to find one to start with but I located one.

Tonight for supper we are having the Catfish Gumbo but I am substituting some boneless, skinless, chicken breasts for the catfish since we have a lot of them in the freezer.

Chuck.

 

[oldyaker]

Dang Miz Jean! Mouth is watering! I was down in Savannah for a spell and found a place called Love's Seafood. Been in business since '49. They had an all ya can eat catfish and hush puppy dinner with a side a grits. I musta dined there a dozen times in a month. Fried, blackened, broiled, grilled, cajun and on and on. Nice place if your ever near Savannah, it's on 17 S. out of town(don't get there before 5) and sits on the Ogeechee River by Kingmans Ferry Where Gen'l Sherman had Yankee ships re-supply his troops.
Now I like that coleslaw recipe, I have a family reunion coming up and I think that's what I'll be mak'n for it. Keep the good stuff com'n Miz Jean, of course you only have good stuff...... :wink:

Chuck, Why don't you use some of that frozen armadillo road kill you have in your freezer for a substitute. Jack sez it's Jarvis good eat'n!

 

[oldsparkey]

Chuck, Why don't you use some of that frozen armadillo road kill you have in your freezer for a substitute. Jack sez it's Jarvis good eat'n!

Hit's all gone , fed some to pup's and he barfed it up on the living room carpet so I sent the rest to Jack and he is using it for some Jerkey on your trip later this year.
All ways (more then one ) thinking about you guy's. :lol: :lol: :lol:

Chuck.

 

[oldsparkey]

OK............

Did the catfish Gumbo Jean listed but used Chicken chunks instead........... WOW ........some good chow......... OK, Bear ........the Gumbo File was from Zatarains and it really kicked everything up a notch or two with the cayenne pepper I added. What a supper!

Just make sure you use some good Swamp Seed and not that instant rice junk... :evil: .... No Sir ... Use the good stuff and you will be really happy.
I did like Mary (My youngest daughter and sometimes a real pain, but not that often) does, combined the real Swamp Seed (rice) with some Wild Rice and then cooked it like it should be cooked........to have with this......... Throw that instant rice in the round file (flush) ...........or feed it to your neighbors. :wink:

As Jack would say .......... Jarvis (who ever he is) some really good eating and lip smacking good.
Easy to make and really worth eating...........Now I am looking forward to the left overs tomorrow...... there is not a lot but plenty for me & pups, mostly the Okra which the wife hates and I love. Hit should be really be a lot gooder by then when it soaks up all of that juice plus it hides a lot of the good stuff the wife missed tonight. :lol:

Chuck.
"O" by the way everything was cooked in cast iron pots, some of them belonged to my Grandmother, then Mom and now me....(later when I am not around then the kids can have them) .... to say they are well seasoned is an understatement but they have turned out a lot of good meals for the last couple of centuries and still do.

 

[bearridge]

WOW [/b][/color]........some good chow......... OK, Bear ........the Gumbo File was from Zatarains and it really kicked everything up a notch or two with the cayenne pepper I added. What a supper!
I did like Mary (My youngest daughter and sometimes a real pain, but not that often) does, combined the real Swamp Seed (rice) with some Wild Rice and then cooked it like it should be cooked........

Friend Chuck,

Ya added cayene ta Zatarains? Lord a mercy, ya mite blow out yer heart box! :wink:

Mary haz it rite....wild rice with the brown iz fittin'. Black 'n Decker makes a fine steamer.

regards,
bearridge
bodine culinary institute

It is well that war is so terrible, or we should get too fond of it.
Robert E. Lee

 

[oldsparkey]

WOW [/b][/color]........some good chow......... OK, Bear ........the Gumbo File was from Zatarains and it really kicked everything up a notch or two with the cayenne pepper I added. What a supper!
I did like Mary (My youngest daughter and sometimes a real pain, but not that often) does, combined the real Swamp Seed (rice) with some Wild Rice and then cooked it like it should be cooked........

Friend Chuck,

Ya added cayene ta Zatarains? Lord a mercy, ya mite blow out yer heart box! :wink:

regards,
bearridge
bodine culinary institute

Sure did ....Cayenne & Zatarins .. :wink: ... Have to give that Gumbo a kick or it is just like eating normal food. 1/4 teaspoon cayenne or red pepper and 1 teaspoon Zatarins Gumbo File , actual a shade more cayenne then that 1/4 teaspoon. :roll: Your not really suppose to measure that when you add it to something ...Are You ?

Chuck.