CATFISH RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED ALMOND CATFISH (10/25/94) (0:36) 1/2 CUP WHOLE ALMONDS, TOASTED 3 TBL CORNMEAL 2 TBP GRATED PARMESAN CHEESE 2 TBL FRESH PARSLEY, CHOPPED 1 TBL FLOUR SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE 2 TBL FRESH LEMON JUICE 2 POUNDS CATFISH FILLETS PARSLEY SPRIGS AND LEMON WEDGES, FOR GARNISH GRIND THE ALMONDS AND COMBINE WITH THE CORNMEAL, PARMESAN CHEESE, FLOUR, SALT AND PEPPER. SPRINKLE THE LEMON JUICE OVER THE CATFISH AND COAT THE FILLETS THOROUGHLY WITH THE ALMOND MIXTURE. PLACE THE FILLETS ON A BAKING SHEET AND BAKE AT 400F FOR 8 MINUTES, OR UNTIL COOKED THROUGH. SERVE IMMEDIATELY. NOTE: THESE SWEET CATFISH FILLETS IN A CRUNCHY ALMOND CRUST CAN BE ACCOMPANIED BY RICE TOSSED WITH PEAS AND ASPRINKLE OF LEMON ZEST. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BAKED CATFISH CREOLE (02/25/94) (1:37) 1 LB CATFISH OR ORANGE ROUGHY FILLETS CREOLE SAUCE 2 T PARSLEY, FINELY CHOPPED ARRANGE FISH IN BAKING DISH PREPARED WITH NONSTICK VEGETABLE SPRAY. SPOON ON CREOLE SAUCE AND BAKE IN 375 DEGREES F OVEN ABOUT 20 MINUTES OR UNTIL FISH FLAKES SLIGHTLY. TO SERVE, PLACE FILLETS ON WARMED PLATTER AND POUR ON SAUCE. SPRINKLE CHOPPED PARSLEY OVER TOP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED CATFISH DELUXE (11-05-93) (20:30) 4 CATFISH FILLETS (4 OUNCE SIZE) 1/4 CUP LEMON JUICE 1/4 TEASPOON ITALIAN SEASONING VEGETABLE COOKING SPRAY 1/2 CUP CHOPPED GREEN ONIONS 1 MEDIUM SIZE SWEET PEPPER, SEEDED AND CHOPPED 1 CLOVE GARLIC, MINCED 1 SMALL TOMATO, DICED 1/4 TEASPOON SALT 1/8 TEASPOON PEPPER 1 CUP SHREDDED PART SKIM MOZZARELLA CHEESE RINSE FILLETS WITH COLD WATER, AND PAT DRY. PLACE IN A SHALLOW DISH. POUR LEMON JUICE OVER FILLETS; SPRINKLE WITH ITALIAN SEASONING. COVER AND REFRIGERATE 1 HOUR. COAT A LARGE SKILLET WITH COOKING SPRAY AND PLACE OVER MEDIUM HEAT UNTIL HOT. ADD ONIONS, SWEET RED PEPPER, AND GARLIC, SAUTE UNTIL VEGETABLES ARE TENDER. ADD TOMATO, AND SAUTE UNTIL THOROUGHLY HEATED. REMOVE MIXTURE FROM HEAT AND DRAIN. REMOVE FILLETS FROM LEMON JUICE; PLACE IN A 12 X 8 X 2 INCH BAKING DISH. SPRINKLE WITH SALT AND PEPPER. BAKE, UNCOVERED, AT 350 FOR 30 MINUTES. SPOON VEGETABLE MIXTURE EVENLY OVER FILLETS; SPRINKLE WITH CHEESE. BAKE AT 350 FOR AN ADDITIONAL 10 MINUTES OR UNTIL FISH FLAKES EASILY WHEN TESTED WITH A FORK. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED CATFISH FILLETS W/HORSERADISH SAUCE (08-07-93) (21:21) SERVINGS: 4 1 1/2 LB CATFISH FILLETS 1 T LEMON JUICE 2 X EGG WHITES 2 T SOUR CREAM 1 T GRATED ONION 1 X CLOVE GARLIC 1/4 T DRY MUSTARD 1/4 T WHITE PEPPER 2 T BUTTER OR MARGARINE 2 T FLOUR 1 C MILK 4 T PREPARED HORSERADISH ARRANGE FISH ON BAKING PAN SPRAYED WITH NONSTICK COOKING SPRAY. SPRINKLE WITH LEMON JUICE. IN SMALL BOWL BEAT EGG WHITES UNTIL SOFT PEAKS FORM. FOLD IN SOUR CREAM, ONION, GARLIC, MUSTARD AND 1/8 TEASPOON WHITE PEPPER. SPOON SOME OF MIXTURE ON TOP OF EACH FILLET. BAKE AT 375F FOR 20 MINUTES OR UNTIL FISH IS OPAQUE OR SKEWER GLIDES EASILY THROUGH FLESH. MEANWHILE IN SMALL SAUCEPAN MELT BUTTER. BLEND IN FLOUR UNTIL SMOOTH. STIR IN MILK, HORSERADISH AND REMAINING 1/8 TEASPOON WHITE PEPPER. COOK AND STIR OVER MEDIUM HEAT UNTIL MIXTURE IS BUBBLY AND SLIGHTLY THICKENED. SERVE OVER FISH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CATFISH AND CRAWFISH MOLD (05-02-93) (20:59) SERVINGS: 8 1 C CHOPPED PARSLEY 1 C CREAM CHEESE 1/2 C DRY WHITE WINE 1 X SALT, TO TASTE 1 T LEMON JUICE 1 LB CATFISH MEAT, COOKED 1 T LOUISIANA HOT SAUCE 1 LB CRAWFISH MEAT, COOKED 1 T LEA & PERRINS CHOP CATFISH AND CRAWFISH IN FOOD PROCESSOR. ADD WINE, PARSLEY, LEMON JUICE, AND SALT. MIX REAL WELL. ADD HOT SAUCE AND LEA & PERRINS WORCESTERSHIRE SAUCE. MIX WELL. ADD CREAM CHEESE. MIX WELL. REFRIGERATE OVERNIGHT IN A MOLD. SERVE WITH CRACKERS OR ON A BED OF LETTUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CATFISH CAKES (10/25/94) (0:33) INGREDIENTS: 1 6-OZ CATFISH FILLET, CHOPPED 2 SLICES STALE BREAD, CRUSHED 1/4 CUP WATER 1 TBS MINCED GREEN ONION 1 TSP MINCED FRESH PARSLEY 1 EGG WHITE 1 TSP FRESH LEMON JUICE 1/2 TSP POWDERED MUSTARD 1/8 TSP FRESHLY GROUND BLACK PEPPER 1 EGG WHITE 1/4 CUP SKIM MILK 1/4 CUP BREAD CRUMBS 1 LEMON, QUARTERED DIRECTIONS: PREHEAT OVEN TO 375 DEGREES. COMBINE THE FIRST 9 INGREDIENTS AND MAKE 4 CAKES, USING YOUR HANDS TO PAT THEM INTO PATTIES. WHISK THE EGG WHITE WITH THE SKIM MILK. DIP THE PATTIES INTO THE MIXTURE THEN COAT THEM WITH THE BREAD CRUMBS. BAKE ON A LIGHTLY GREASED OR NON-STICK BAKING SHEET FOR 12 MINUTES. SERVE 2 CAKES GARNISHED WITH LEMON QUARTERS PER PERSON. USE CRABMEAT TO MAKE CRAB CAKES OR ANY OTHER FISH CAN BE USED. CAN BE SERVED WITH MOCK TARTAR SAUCE (RECIPE FOLLOWS). DEEP-FRIED CATFISH (10/23/94) (23:01) INGREDIENTS: 2 LB CATFISH 1 CUP ALL-PURPOSE FLOUR 1 TSP SALT 1/8 TSP PEPPER 2 EGGS, LIGHTLY BEATEN 1 CUP DRY BREAD CRUMBS DIRECTIONS: HEAT OIL TO 375 DEGREES IN DEEP FRYER. STIR TOGETHER FLOUR, SALT AND PEPPER. COAT FISH WITH THE MIXTURE; DIP INTO EGGS, THEN COAT WITH THE BREAD CRUMBS. FRY EACH PIECE FOR ABOUT 4 MINUTES OR UNTIL GOLDEN BROWN. VARIATION: PREPARE THIN BATTER BY MIXING 1 CUP ALL-PURPOSE FLOUR, 1 TSP BAKING POWDER, 1/2 TSP SALT, 1 CUP MILK AND BEAT TILL SMOOTH. COAT FISH WITH FLOUR MIXTURE THEN DIP INTO BATTER MIXTURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- OVEN-FRIED CATFISH (10/25/94) (0:21) INGREDIENTS: 2 LB CATFISH FILLETS 1 TBS SALT 1/2 CUP MILK 1 CUP DRY BREAD CRUMBS 1/4 CUP BUTTER OR MARGARINE, MELTED DIRECTIONS: HEAT OVEN TO 500 DEGREES. IF FILLETS ARE LARGE, CUT INTO SERVINGS SIZE PIECES. STIR SALT INTO MILK. DIP FISH INTO MILK, THEN COAT WITH BREAD CRUMBS. PLACE IN WELL GREASED BAKING PAN. POUR MELTED BUTTER OVER FISH. PLACE PAN ON RACK THAT IS SLIGHTLY ABOVE MIDDLE OF OVEN; BAKE UNCOVERED FOR 10 - 12 MINUTES OR TILL FISH FLAKES EASILY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- PAN-FRIED CATFISH WITH PEPPER AND LEMON (10/23/94) (16:15) INGREDIENTS: 1 TBS LEMON PEEL - GRATED 1/2 TSP CAYENNE PEPPER 2/3 CUP BUTTERMILK 4 CATFISH FILLETS 2 TBS BUTTER 1 TBS VEGETABLE OIL 1 TBS PARSLEY, MINCED LEMON WEDGES DIRECTIONS: COMBINE CORNMEAL, FLOUR, LEMON PEEL AND CAYENNE IN SHALLOW DISH. SEASON WITH SALT. POUR BUTTERMILK INTO SECOND SHALLOW DISH. DIP 1 FISH FILLET INTO BUTTERMILK, THEN INTO CORNMEAL MIXTURE, COATING COMPLETELY. REPEAT PROCESS WITH REMAINING FISH. (NOTE FROM ME: LET FISH STAND FOR APPROXIMATELY 15 MINUTES BEFORE PROCEEDING.) MELT BUTTER WITH OIL IN HEAVY LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD FISH AND COOK UNTIL CRUST IS GOLDEN BROWN AND FISH IS COOKED THROUGH, TURNING ONCE, ABOUT 4 MINUTES PER SIDE. TRANSFER FISH TO PLATTER. SPRINKLE WITH MINCED PARSLEY. GARNISH WITH LEMON WEDGES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-