WRAPPED FARM-RAISED CATFISH WITH CREAM CHEESE STUFFING

Bell's Best 2
Telephone Pioneers Of America, Mississippi Chapter
No. 36

4 (6-8 oz.) farm-raised catfish fillets,
fresh or frozen
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon juice
1 cup fresh bread crumbs
3 tablespoons cream cheese
1 tablespoon lemon juice
1 tablespoon chopped celery
1 tablespoon chopped onion
1 teaspoon dried parsley
1 teaspoon ground thyme
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices bacon
lemon slices
pimiento strips

Thaw fish, if frozen. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle fish with 1 teaspoon lemon juice.

Combine bread crumbs, cream cheese, 1 teaspoon lemon juice, celery, onion, parsley, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide stuffing into 4portions. Place 1 portion of stuffing at one end of each fillet. Roll fish around stuffing.

Fry bacon until cooked, but not crisp. Wrap 2 slices of bacon around each fillet; secure with a toothpick.

Place fish rolls in a lightly greased baking dish. Bake in a moderate oven at 350 degrees for 15 - 20 minutes or until fish flakes easily when tested with a fork. Remove toothpicks before serving. Garnish with lemon slices and pimiento strips.

Makes 4 servings.

CRISPY PECAN FILLETS

Yield: 4 servings

1 1/2 lb. catfish fillets
1/4 lb (1 stick) unsalted butter
1 c Milk
1/4 c Vegetable oil
2 c Yellow cornmeal
1 c Chopped pecans
1 ts Tabasco
1 c Chopped parsley
1/2 ts Salt
1/2 c Freshly squeezed lemon juice

WASH THE FISH FILLETS under cold running water, and place them in a bowl with the milk, Tabasco and salt. Allow them to sit at room temperature for 15 minutes. Just before cooking, drain the fillets and dredge them in the cornmeal. Heat 2 T of the butter and vegetable oil in a skillet over medium high heat. Fry cornmeal covered fillets
until crispy and brown, about 2 minutes on a side--don't crowd the pan. Remove from the pan with a slotted spatula, drain on paper towels. Repeat until all fish is fried. Keep warm. Pour grease out of the skillet, and add the remaining butter. Place over medium heat, and when it has melted, add the nuts. Stir constantly while the nuts brown. Add parsley and lemon juice and stir to combine. Pour sauce over fish fillets and serve immediately.

 

CATFISH IN BLUE CORN JALAPENO CRUMB COATING

Jane Butel's Southwestern Kitchen

1 1/4 to 1 1/2 pounds catfish fillets
3/4 cup blue cornmeal
1 jalapeno chile or to taste, finely minced
2 garlic cloves, finely minced
1/2 teaspoon salt
vegetable oil for frying
salsa and lemon wedges, or lime wedges

Rinse and pat the fillets almost dry, leaving enough moisture on each for the meal mixture to stick. Combine cornmeal, chile, garlic, and salt in a shallow bowl. Heat about 1 inch of oil in a large skillet over medium-high heat. Dip each fillet into the meal mixture, then place in hot oil, turning when browned. Fry until other side is browned and fish just begins to flake when pierced with a fork. Serve with salsa and lemon wedges. Makes 4 servings.

 

CATFISH IN FIREY LEMON-CORIANDER SAUCE
from The Whole Chile Pepper

5 Green New Mexican chiles -roasted, peeled, seeded, chopped
1/2 ts ground coriander seeds
1 1/2 lb catfish
1 ts Garlic, minced
4 tb Ghee or vegetable oil
1/4 c Lemon juice
Lemon slices for garnish
4 tb Chopped fresh cilantro

Mix the chiles, garlic, lemon juice, cilantro, and coriander and use to marinate the fish overnight in a glass or ceramic dish.

Remove the fish and combine the marinade with the melted ghee.

Grill or broil the fish, basting with the marinade mixture.

Garnish with lemon slices and serve with the butter on the side.

 

CATFISH BAKED WITH CHEESE

6 Catfish Fillets (about 2 lb)
1/4 cup Flour
Black pepper to taste
1 Egg -- lightly beaten
8 tablespoons Butter -- melted
1/2 cup Fresh grated Parmesan
Cheese
Salt to taste
1 teaspoon Paprika
1 tablespoon Milk
1/4 c Sliced almonds

1. Preheat oven to 350 deg.

2. Wipe the catfish dry

3. Blend together the cheese, flour, salt, pepper, and paprika

4. Combine the egg and milk in a flat dish

5. Dip the fillets in the egg mixture, and then coat with the cheese mixture. Arrange the fillets in one layer in a baking dish, and pour the butter over all. Sprinkle with the almonds.

6. Place in oven and bake for 20 minutes

From Craig Claiborne's "Southern Cooking"

 

CAJUN CATFISH

4 catfish fillets (4 oz. each
1 ounce wheat flakes cereal
1 tablespoon paprika
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon thyme
1 tablespoon oil

1. Wash the fish fillets and pat dry.

2. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides.

3. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil.

BAKED FILLET OF CATFISH CREOLE

4 5-8 oz. catfish fillets

Creole Sauce:

2 tb Butter
1 c Chopped onions
3/4 c Chopped celery
1/2 c Bell pepper -- chopped
4 Cloves garlic -- chopped
2 cans tomato sauce -- (8 oz. each)
2 Bay leaves -- (whole)
1 t Chili powder
Salt -- to taste
Cayenne pepper -- to taste
1/2 ts Sugar
1/4 ts Thyme
1/4 ts Dill
1/4 ts Sweet basil
1 c Water
Salt
Cayenne pepper

Make Creole Sauce:

In a heavy pot, saute vegetables in butter until done (10 minutes). Add tomato sauce, herbs and spices and water. Bring to a rapid boil, and reduce to simmer. Stir occasionally and cook approximately one hour. Add water to retain volume. Season with salt and cayenne pepper to taste.

Place catfish fillets in baking pan with 1-inch lip. Cover with Creole sauce. Bake at 350 F. for 15-20 minutes.

Yields 4 servings.

 

 

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