Another page of great tasting recipes for catfish. Fresh, small farmed raised fish require little besides being rinsed before preparation. These fish filets will require only short preparation times and are a low fat and healthy food.
STUFFED CATFISH
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 peppers and 2 tablespoons onion. Saute until onion is transparent. Add bread crumbs, oregano, parsley, salt and one tablespoon lime juice then mix well. Spoon dressing 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 and place catfish in pan. Bake at 400 degrees for 30-35 minutes, baste fish until it flakes easily.
CATFISH PARMESAN
8 catfish fillets cleaned and trimmed
1 c. dry bread crumbs
3/4 c. grated Parmesan cheese
1/4 c. chopped parsley
1 tsp. paprika
1/2 tsp. whole oregano
1/4 tsp. whole basil
2 tsp. salt
1/2 tsp. pepper
1/2 c. melted butter
Lemon wedges
Parsley
Rinse filets and then pat dry. Combine bread crumbs, cheese and seasonings and stir well. Dip catfish in butter and roll each in crumb mixture. Place fish in well-greased 13 x 9 x 2 inch baking dish. Bake at 375 degrees for about 25 minutes or until fish flakes easily when tested with a fork. Garnish parsley and lemon slices. Serves 6-8.
POACHED CATFISH
4 c. chicken broth
1/2 c. dry white wine
3 tbsp. coarsely chopped parsley
1/2 tsp. dill
3 slices lemon
1/4 tsp. salt
4 lbs. rinsed catfish fillets
Fresh coarsely ground pepper to taste
1/2 c. melted butter (optional)
Bring the first 7 ingredients to a boil (everything except the catfish, pepper, and butter). Put the catfish in the liquid and let simmer for 8 minutes. Do not overcook. Serve with tarter sauce or melted butter.
CATFISH BAKED WITH CHEESE
6-8 catfish fillets, about 2 lb.
1/2 c. grated Parmesan cheese
1/4 c. flour
Salt and pepper to taste
1 tsp. paprika
1 egg, lightly beaten
1 tbsp. milk
1/4 c. melted butter
1/4 c. slivered almonds
Preheat oven to 350 degrees. Wipe the catfish dry. Blend together the cheese, flour, salt, pepper and paprika. Combine milk and egg in a dish. Dip the fillets in the egg mixture, then coat with the cheese mixture. Place the coated fillets in one layer in a baking dish and pour the butter over all. Sprinkle with almonds. Place in the oven and bake 20 minutes. 6-8 servings.
SPICY CATFISH
1/4 c. melted margarine
3 tbsp. lemon juice
Catfish fillets
1 1/2 tsp. Creole seasoning
1/2 c. almonds, chopped
Combine margarine and lemon juice and dip each fillet. Arrange in a 13 x 9 x 2 inch baking dish. Pour remaining margarine and lemon juice over fish. Sprinkle fish with Creole seasoning and almonds. Bake at 375 degrees for 25 to 30 minutes or until fish flakes easily when tested with a fork.
PAN FRIED PECAN CATFISH
Mix and set aside: 1 1/2 cups shelled pecans (finely chopped) 1 1/2 c. fresh bread crumbs
Dredge 6 fillets in flour then dip into egg mixture. Coat with pecan/bread crumb mixture. Salt and pepper fish generously. In a large skillet, melt 2 tablespoons margerine and 2 tablespoon olive oil. Heat until foamy, add 3 fillets. Cook over medium low until fish flake, turning once. Clean skillet, add oil and cook other 3 fillets.
This makes a great meal when served with fresh sliced tomatoes and coleslaw.
