Catfish Delta Recipes

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DELTA CATFISH STEW



Delta Catfish Stew image

Catfish is delicious. Some folks haven't tried it any way but blackened and pan-fried. This is really good! You must try this.

Provided by PalatablePastime

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

1 medium potato
1 turnip
1 (14 1/2 ounce) can diced tomatoes
1 cup chopped onion
1/2 cup finely diced celery
1 (8 ounce) bottle clam juice
1 1/2 cups water
2 cloves garlic, minced
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/2 head cabbage, coarsely chopped
1 lb boneless catfish nuggets
1 tablespoon paprika
1 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
hot steamed rice

Steps:

  • Peel potato and turnip and cut into small diced pieces.
  • In a large pot mix together potato, turnip, tomatoes (with juice), onion, celery, clam juice, water, and garlic.
  • Season stew to taste with salt and black pepper.
  • Heat mixture over medium heat until it comes to a boil; reduce heat, and cook, covered, for 10 minutes.
  • Add cabbage, and continue to cook, covered, another 5 minutes, stirring once in awhile, until vegetables are almost tender.
  • In a small bowl, toss catfish nuggets with paprika, oregano, chili powder, garlic powder, and cayenne pepper.
  • Add catfish to stew, and continue to cook until fish flakes easily with fork, about another 5 minutes or so.
  • Serve stew in bowls over hot steamed rice.
  • Have hot sauce like Tabasco handy.

Nutrition Facts : Calories 312.9, Fat 9.5, SaturatedFat 2.1, Cholesterol 53.4, Sodium 840.6, Carbohydrate 36.8, Fiber 7.7, Sugar 13.6, Protein 22.7

CATFISH DELTA



Catfish Delta image

This is served all over the south. I had it first at the crown restaurant in Mississppi and fell in love.

Provided by GingerlyJ

Categories     Catfish

Time 22m

Yield 6 Filets, 6 serving(s)

Number Of Ingredients 11

3 cups corn flakes cereal, finely crushed
2/3 cup grated parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
catfish fillet
1 1/2 teaspoons cajun seasoning
vegetable oil cooking spray
3 tablespoons chopped fresh parsley
lemon wedge

Steps:

  • Preheat oven to broil. Stir together first 4 ingredients in a large shallow bowl or pie plate. Whisk together mayonnaise and Worcestershire sauce in a small bowl.
  • Brush mayonnaise mixture onto both sides of catfish fillets. Sprinkle 1/4 teaspoon Cajun seasoning onto 1 side of each fillet.
  • Dredge fillets in cornflake mixture; transfer to a wire rack coated with cooking spray. Place wire rack in an aluminum foil-lined pan.
  • Broil 6 inches from heat 6 minutes on each side or until golden brown and fish flakes with a fork. Sprinkle with parsley. Serve immediately. Garnish, if desired.

CAJUN BLACKENED CATFISH



Cajun Blackened Catfish image

This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.

Provided by Paul Schultz

Categories     Seafood     Fish     Catfish

Time 20m

Yield 4

Number Of Ingredients 11

1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
¾ cup unsalted butter

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.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g

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