Recipes for catfish. Information on preparing fresh fish for the best flavor. Cooking catfish is simple and easy -
Chili fried catfish.
1/2 cup yellow cornmeal
1/2 cup flour
1tsp salt
1 tsp chili powder
1/2 tsp course ground black pepper
mix well.
Dip prepared fish filets into corn meal/flour mixture
Cook in medium hot skillet in 3 tbs olive or canola oil
Cook one side until brown turn and cook until done. Cooking
time will vary depending on thickness of filets..
Deep Fried Catfish.
Cut trimmed catfish filets into 1 to 11/2 inch strips.
Prepare tempera batter per recipe on box
dip fish into tempera batter then roll in bread crumbs
(plain or Italian flavored both work nicely)
Deep fry until golden brown, drain on paper towels
Baked Catfish
Place trimmed filets into pan.
Prepare
3 tbs melted butter or olive oil
1 large clove garlic mashed heated in the oil or butter until
you start smelling the garlic. Do not allow this to get too hot.
Remove from heat and remove the garlic from the oil.
Generously baste fish with garlic oil - Salt, pepper then
add a sprinkling of dill weed over fish.
place pan in preheat oven at 400 degrees.
Bake until fish flakes. Time is dependent on filet thickness.
Oven Baked Catfish
Brush catfish with lemon juice.
Add milk into a shallow dish.
Place corn flake crumbs in another shallow bowl or on a piece of foil.
Dip each fillet in milk, roll in corn flake crumbs. Arrange fillets in pan that has had a thin coating of oil tp prevent sticking; drizzle lightly with olive oil. Bake 8 to 10 minutes or until fish flakes easily when tested with a fork.
Catfish Steamed in Foil
Prepare two filets per person.
Place your fish filets on a piece of foil that is large enough to close tightly after seasoning the fish.
Sprinkle a small amount of salt on the filet add a 1/4 teaspoon of soft margerine to each
piece of fish. Small dash of paprika and a few drops of lemon juice over the filets.
Tightly wrap the fish filets in foil and place it in oven for approximately 10 -15 minutes minutes. Fish will steam itself to perfection.
This may also be done on a grill when cooking other items. Place the fish away from direct heat and allow to cook while you grill other items.
Preparing your catfish
Catfish are wonderful to eat... and they are found throughout the United States.
In many parts of the country the fillets are cooked various ways, generally just as they came off the fish. I have never eaten farm raise fish so my experience is limited to freshly caught fish from our river system. These fish are very well fed and are in the 4-10 pound range.
I don't like strong flavored fish and in my opinion, fatty catfish is bordering on nasty. The flavor reminds me of the way mud should taste by it's smell. With a bit of trimming here and there, you will come up with an absolutely sweet, white, mild fish that is unsurpassed in flavor.
Trim the fillets, cut away all the dark lateral line tissue. Look at the meat and you will be able to see the fatty tissue that needs to be trimmed away. It will actually look different from the main body of the filet. This fat is along the edges both top and bottom of each piece. My theory is, if in doubt ...trim.
Catfish fillets should have no bones to worry about...after the fat is trimmed the fillets can be cut in bite sized pieces and deep fried, pan fried whole, or you might even bake it with a bit of butter, salt and pepper.
