Cajun Catfish Recipes

CAJUN CATFISH CAKES WITH REMOULADE

Steps:

• Preheat a grill pan over medium-high heat.
• Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool.
• Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside.
• In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper.
• While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
• Serve the catfish cakes with the remoulade.

CAJUN BLACKENED CATFISH

Steps:

• In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
• Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
• When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

CAJUN CATFISH SUPREME

Steps:

• Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
• In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
• In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
• Bake at 375 degrees F (190 degrees C) for 30 minutes.

CAJUN BAKED CATFISH

Steps:

• Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.

CAJUN CATFISH

Steps:

• Wash the fish fillets and pat dry.
• In a bowl mix the ground wheat flakes and all the seasonings.
• Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides.
• In a heavy cast iron fry pan heat the oil.
• Fry the fillets for 2 minutes on each side.
• Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil.

CAJUN CATFISH

Steps:

• In heavy 3-quart saucepan, heat oil over medium-high heat to 375°F.
• In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and red pepper. In another shallow dish, beat egg with fork until foamy.
• Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, then roll in flour mixture to coat. Drop 4 to 6 nuggets at a time into hot oil. Cook 2 minutes; turn and cook 1 minute longer or until deep golden brown. Remove from oil; drain on paper towels.

BAKED CAJUN CATFISH

Steps:

• In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.

CAJUN FRIED CATFISH

Steps:

• Preheat the oil in a deep fat fryer to 375°F.
• Cut the fish into 2 to 3 ounce pieces.
• Combine mustard, Tabasco sauce, Worcestershire sauce, cream, water, and wine in a large mixing bowl until well blended.
• Put the white cornmeal in a food processor and blend at high speed for about 2 minutes; It will make the mixture much finer.
• Pour the mixture into another large, dry mixing bowl and add the flour and remaining ingredients, except for the cooking oil.
• Mix well together until well blended; coat the fish pieces in the mustard mixture, then roll the fish in the dry cornmeal/flour mixture.
• Fry the fish in a deep fat fryer at 375°F; the fish should float to the top of the grease and turn a golden brown.
• Remove from the fryer and drain on a stack of dry paper towels.
• This makes awesome Po' Boy's or just plain old fish sandwiches.

CAJUN FRIED CATFISH

Steps:

• Rinse fish fillets under cold water, cut into 2-inch wide strips; place in a large bowl.
• Cover fish with buttermilk and mix with hands; cover and refrigerate: let soak for 30 minutes to an hour before frying.
• In a large zip top bag, combine flour, cornmeal, cajun seasoning, garlic powder and black pepper.
• Heat oil in a large iron skillet over medium-high heat to about 400 degrees.
• Meanwhile drain off buttermilk from the fish. Drop 3 to 4 pieces into the cornmeal mixture and coat each piece well.
• Fry fish pieces for 3 to 4 minutes per side, or until golden brown.
• Remove from hot oil and drain on paper towels or brown paper bags.
• Serve hot with tarter sauce.

CAJUN CATFISH SAUCE PIQUANTE

Steps:

• Make a roux with the flour and oil over medium heat. Stir constantly until it is a beer bottle brown. Add onions, bell pepper, garlic, celery and cook until onions are clear. Add fish and cook for about 1 minute. Add stock (and add water if too thick). Add spices. Simmer for about 30 minutes. Serve over rice.