*Catfish* its whats for dinner
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Posted on Wednesday Apr 6, 2011 at 10:56 AM  
I have limited cooking abilities and some catfish thawing out, the only thing I've ever done with it is frie it and some chopped potoatoes. Whats somthing else that I could try?
Posted on Wednesday Apr 6, 2011 at 11:55 AM  
catfish sushi! You could always blacken it? I use chef pauls blackening rub, and cook in cast iron skillett. I try and do this outside on my gas grill so I don't smoke the house out.

I am sure Allen has a better aproach...
Posted on Wednesday Apr 6, 2011 at 12:55 PM  
Its not bad grilled with some lemon juice and seasonings. You can actually use the blacking seasoning and just grill it. Or any seafood seasoning. Wrap in tinfoil with the above and grill about 10 minutes turning once.
Posted on Wednesday Apr 6, 2011 at 5:58 PM  
Blackened is the way to go!

Blackened Seasoning Mix

2 T paprika
5 t salt
2 t onion powder
2 t garlic powder
2 t cayenne
1 ½ t white pepper
½ t black pepper
1 t thyme
1 t oregano

Mix all ingredients well, and place in a shaker. DO NOT breathe in the “dust cloud” while mixing the spices together!

That's Chef Prudhomme's recipe, as well, the original!

Heat a cast iron skillet over medium-high heat. Add some margarine and a little oil, about a tablespoon, or less, of each. Liberally season the flesh side (not the skin side) of the fillet. Place flesh side down into the pan. Season the skin side of the fillet. Cook until the fish is about half-down, then carefully flip and finish cooking.
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Posted on Wednesday Apr 6, 2011 at 6:09 PM  
Poached Catfish with Ginger Sauce
Serves: 4

1 to 1 ½ # (450-675g) Catfish Fillets, skinned
2 T Peanut Oil
1 clove Garlic, minced
5 T Minced Fresh Ginger, peel and mince root
½ c (125ml) Chicken or Vegetable Stock (use low sodium)
¼ c (60ml) Soy Sauce (use low sodium)
¼ c (60ml) Dry White Wine
Salt and Fresh Ground Pepper, to taste

Heat the oil a large deep skillet, over medium heat. Add the garlic and 4 of the T of the ginger and sauté. When the garlic and ginger are fragrant and garlic somewhat browned, add the stock, soy sauce, and dry white wine. Increase the heat to high and cook the liquid until reduced by half (about 5 minutes or less). Season the stock mixture with salt and pepper as needed. Lay the fillets in the liquid, cover and reduce the heat to medium. Poach until the catfish fillets are white and opaque throughout (about 5 minutes) Serve with rice and garnish with the remaining T of ginger.

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Posted on Wednesday Apr 6, 2011 at 6:09 PM  
Native American Catfish with Pine Nuts
Yields: 4 servings
From: www.meals.com

¼ c pine nuts, ground
½ c cornmeal
¼ c flour
1 t salt
½ t cayenne pepper
¼ t cumin
¼ c oil
1 # catfish fillets
2 T pine nuts

In a bowl combine ground pine nuts with cornmeal, flour, salt, cayenne pepper, and cumin.
Heat oil in a large, heavy skillet over moderate heat. Dredge catfish fillets in the cornmeal mixture and pan fry about 4 minutes per side, or until opaque. Sprinkle with pine nuts.

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Posted on Wednesday Apr 6, 2011 at 6:10 PM  
Baked Catfish Parmesan
Yields: 4 servings

1 # Skinless catfish fillets
½ c Dry bread crumbs
¼ c Grated Parmesan cheese
2 Tb Chopped parsley
½ t Paprika
¼ t Dried oregano
¼ t Dried basil
2 t Pepper
1/3 c Milk
2 t Vegetable oil
Combine bread crumbs, Parmesan cheese and seasonings. Dip fillets in milk and then roll in crumb mixture. Spray baking pan with nonstick coating. Arrange fish in pan. Drizzle oil over fish. Bake at 450°F about 8 - 10 minutes or just until fish flakes easily.

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Posted on Wednesday Apr 6, 2011 at 6:10 PM  
Grilled Catfish Steaks with Chipotle-Avocado Salsa
Bagre Asado con Salsa de Aguacate Enchipotlado
Yields: 4 generous servings, with 1 ½ c salsa
From: Rick Bayless’s Mexican Kitchen

1 c Essential Roasted Tomatillo-Chipotle Salsa (see recipe)
Eight 3 - 4 oz catfish steaks, each about 1” thick
1 T olive oil, + a little more for the grill grate
2 small avocados, peeled, pitted, and chopped into ¼” diced
Sprigs of cilantro for garnish

Lay the catfish steaks in a baking dish. Mix together ¼ c of the tomatillo-chipotle salsa mixture with the oil, then brush half of it over the fish. Flip the fish and brush the other side with the remaining marinade. Cover and refrigerate for several hours, if time permits.
Combine the remaining chipotle salsa with the avocados, taste and add more salt if necessary, stirring vigorously to make the sauce slightly creamy. Cover and leave at room temperature.
Light a gas grill or prepare a charcoal fire, letting the coals burn until they are covered with a gray ash and are medium-hot. Position grill grate about 8” above the coals and lightly oil
Remove the catfish from the marinade and lay it on the grill. Sprinkle lightly with salt. Grill, covered, until nicely seared and half-done, 4 - 6 minutes. Flip the steaks, sprinkle with salt, and grill the other side, 4 - 6 minutes more.
Transfer the fish to a warm serving platter, spoon the salsa across the fish, and garnish with sprigs of cilantro. Serve without hesitation.

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Posted on Wednesday Apr 6, 2011 at 6:15 PM  
Creole Catfish
Yields: 6 servings
From: 1993 Cooking Light compilation

¼ c clam juice
¼ c water
1 c chopped onion
1 c chopped celery
½ c chopped green pepper
2 t minced garlic
One 14 ½ oz can no-salt-added whole tomatoes, untrained and pureed
¼# chopped fresh mushrooms
¼ c Chablis or other dry white wine
2 T lemon juice
1 T low-sodium Worcestershire
½ t sugar
¼ t pepper
1/8 t cayenne
4 drops hot sauce
2 bay leaves
1# farm-raised catfish fillets
3 c cooked long-grain rice

Combine clam juice and water in a medium saucepan; bring to a boil. Add onion, celery, green bell pepper, and garlic; cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Add tomato and next 9 ingredients; stir well. Bring to a boil; cover, reduce the heat, and simmer 20 minutes.
Cut fillets into 1 ½” pieces, add to tomato mixture. Cook, uncovered, 10 minutes or until fish flakes easily when tested with a fork, stirring occasionally. Remove and discard bay leaves.
Place ½ c long-grain rice in each of 6 individual serving bowls; spoon 1 c catfish mixture over each serving.

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Posted on Wednesday Apr 6, 2011 at 6:15 PM  
Catfish Almondine

1/3 # Catfish filets per person, about
1 Lemon
1 t Margarine
2 T Slices almonds, toasted in a non stick pan until lightly browned

"Fry" catfish in the tsp of margarine in a nonstick pan over medium high heat, until it is cooked through (cuts easily and is opaque). Remove and keep warm. Add lemon and
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