Catfish Recipes

Beer Battered Catfish

1 lb. catfish fillets
1/2 cup flour or seafood breader mix
1 egg (beaten)
1 bottle beer
1 small onion (minced)
1 cup vegetable oil
salt and pepper to taste

In a medium mixing bowl blend flour, salt, and pepper or use seafood breader mix.

In a separate medium mixing bowl beat egg well, add beer and minced onions, mix well.

Cut the catfish into 2 inch cubes or strips.

Heat the vegetable oil in a deep-fryer or skillet.

Roll the catfish into the coating, then dip into the beer-egg mixture, then back into the flour mixture.

Place dipped catfish in heated oil, cooking until golden brown.

Herbed Catfish

1 1/4 pounds catfish fillets
1/2 cup mayonnaise
1/4 cup chopped chives
1/4 cup chopped parsley
1 1/2 tablespoons lemon juice
1 teaspoon chopped lemon zest
1/4 teaspoon kosher salt
Tabasco sauce to taste

Directions

In a small mixing bowl, whisk together mayonnaise, chives, parsley, lemon juice, zest, salt and Tabasco sauce. Transfer half of the mixture into a separate bowl, cover, refrigerate and set aside.

Heat a large nonstick pan or griddle over medium-high heat. Brush fillets with remaining herb mayonnaise. Place each piece (coated side down) into the preheated pan, and cook for 2-3 minutes until golden. Using a spatula, turn over and brown on remaining side for another 1-2 minutes until cooked through.

Transfer cooked fillets onto serving plate and top each portion with approximately 1 1/2 tablespoons of reserved herb mayonnaise. Serve with cole slaw, dill pickles, cornbread or chips. Serves 4.

Catfish and Chips Recipe

Ingredients

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 tsp baking powder
1/2 cup milk
1/2 cup beer
1 tsp kosher salt
1 tsp ground black pepper
1 egg
1 quart vegetable oil
1-1/2 pounds catfish fillets

Directions

1. Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill several minutes. Drain potatoes and dry thoroughly with paper towels.

2. Preheat oil in a large pot or electric skillet to 325-350 F.

3. Fry small batches of potatoes, allowing oil to re-heat between batches, cooking each batch until edges are just golden. Transfer to fresh paper towels to drain.

4. In a separate bowl, mix together flour, baking powder, salt, and pepper. Stir in milk, beer and egg until mixture is smooth. Let stand for 20 minutes.

5. Dredge fish in batter, one piece at a time and immerse in hot oil. When batter is set, turn fish over and fry until golden brown.

6. Serve hot, sprinked with malt vinegar and sea salt.

Catfish and Potato Pie

2 lb catfish fillets
salt
3-4 tbsp butter
2 onions; chopped
2 lb potatoes; boiled and sliced
2 eggs
1 cup sour cream
salt, pepper and mace to taste
1/2 cup breadcrumbs

Rinse catfish fillets and cut into fork-sized pieces. Sprinkle with salt and refrigerate 1/2 hr. Rinse and dry.

Preheat oven to 350. In a skillet melt butter and when bubbling saute onion til browned.

Butter a casserole dish. In alternate layers add potatoes, fish and onions. Continue building layers ending with potato.

Beat eggs and fold them into the sour cream. Season with pepper, mace, salt and pour over the potatoes.

Sprinkle with breadcrumbs and additional butter. Bake 30-40 minutes; until top is brown.

Italian Style Baked Catfish

Ingredients

10 catfish fillets
1 cup Italian bread crumbs, toasted and grated
3/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon fresh oregano
1/2 cup melted butter

Directions:

1. Rinse fillets and allow to drain in a colander. If necessary, blot away excess water with a paper towel.

2. Mix the dry ingredients and fresh herbs together in a bowl.

3. Dredge fillets in butter and roll in dry season mixture. Place fillets on a greased cookie sheet.

4. Bake at 375-degrees for approximately 15-20 minutes. The fish is cooked when it is white and flakes easily.

A 3.5 oz serving of catfish has only a 135 calories, 7.6 grams of fat and a whopping 15.5 grams of protein!

Farm raised American catfish is delicious, safe, healthy and a good value.

American farmed catfish are overseen by the Food and Drug Administration (FDA) and it is one of the most quality-controlled products in the food industry.

Most U.S. catfish farms are located in the Mississippi Delta, Alabama, Arkansas and Louisiana.