Catfish Or Any White Fish Au Lait Recipes

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FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE



Fried Catfish topped with Crawfish Au Gratin Sauce image

Provided by Food Network

Time 1h

Yield 2 servings

Number Of Ingredients 25

5 tablespoons butter
3/4 cup diced onion
1/4 cup diced green bell pepper
1/4 tablespoon minced garlic
5 tablespoons flour
1 tablespoon sugar
3/4 tablespoon chicken base
3/4 tablespoon crab base
1/4 tablespoon granulated garlic
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Pinch dried thyme
3 cups milk
1/4 cup white wine
4 ounces American cheese, cubed
1 pound peeled crawfish tails
2 tablespoons sliced green onions
2 (4-ounce) catfish fillets
Creole seasoning, as needed
2 eggs
2 cups milk
2 cups flour
2 cups cornmeal
Cottonseed oil, for frying

Steps:

  • For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
  • For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
  • Serve the catfish with the crawfish au gratin sauce.

WHITE FISH FILLETS WITH GINGER AND SOY



White Fish Fillets with Ginger and Soy image

Provided by Author: Karen Kerr

Categories     fish, main

Yield Yield: 4 servings

Number Of Ingredients 9

2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
1 1/2 pounds white fish filets
1/2 cup soy sauce
1 1/2 cups water
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
1 teaspoon rice vinegar
Shredded scallions for garnish

Steps:

  • In a 12 inch sauté pan (or a skillet with high sides), heat the vegetable oil. Add the ginger and cook until sizzling, about 30 seconds.
  • Add the fish filets, soy sauce, water, scallions, cilantro, and rice vinegar. Bring the mixture to a boil, cover the pan, and remove it from the heat.
  • Let the pan sit for 10 minutes (15 minutes for larger fish pieces). Place the fish in shallow bowls, divide the broth among the bowl, and garnish with shredded scallions.

CATFISH OR ANY FIRM WHITE FISH WITH PECAN SAUCE



Catfish or Any Firm White Fish With Pecan Sauce image

Although the original recipe calls for catfish, I've found you can use any firm, white fish in this recipe. Originally posted by Cynthia Holliday in Be Our Guest cookbook, but I've changed it a bit. The 2 hour soaking time is not included in prep or cook time.

Provided by breezermom

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

8 catfish fillets, farm-raised (about 3 lbs)
1 cup milk
3/4 cup pecans, coarsely chopped
1/4 cup butter, melted
1/2 cup green onion, chopped
1 cup all-purpose flour
1 teaspoon paprika
3/4 teaspoon salt
1/3 teaspoon garlic powder
1/3 teaspoon onion powder
1/3 teaspoon ground red pepper
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 cup butter, divided
1/4 cup fresh lime juice

Steps:

  • Combine the catfish fillets and milk in a large dish; cover and chill for 2 hours.
  • Cook the pecans in 1/4 cup melted butter in a large skillet over medium heat, stirring constantly for 5 minutes; add the green onions, and cook 2 additional minutes. Remove the mixture from the skillet; set aside.
  • Combine the flour, paprika, salt, garlic powder, onion powder, ground red pepper, ground white pepper, black pepper, dried thyme, and dried oregano. Dredge the fillets in the flour mixture.
  • Melt 1/4 cup butter in a skillet over medium-high heat. (Unless your stove runs hot, then reduce to medium) Add 4 fillets, and cook 3 minutes on each side or until browned. (You are just browning the fillets, they shouldn't be flaky yet). Remove fillets to a 4 quart shallow baking dish. Repeat the procedure with the remaining 1/4 cup butter and fillets.
  • Pour the lime juice over the fillets and top with the pecan mixture. Bake at 350 degrees for 10 to 15 minutes or until the fish flakes easily.

CATFISH (OR ANY WHITE FISH) AU LAIT



Catfish (Or Any White Fish) Au Lait image

Another "Good Eats" recipe from Alton Brown. When I first saw him make it, I thought it sounded rather strange - but it is so very good.

Provided by NannyMarvel

Categories     Lunch/Snacks

Time 24m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 (12 ounce) can evaporated milk
1 teaspoon crab boil seasoning (Old Bay)
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons kosher salt
1/2 onion, thinly sliced
3 -4 fish fillets

Steps:

  • Combine the milk, crab boil seasoning, pepper, salt and onion in a skillet, coverage and bring to a simmer.
  • Add the fish to the liquid, spooning some of the liquid over the fillets.
  • Reduce the heat to low.
  • cover the skillet and poach for 6 to 9 minutes, depending on the thickness of the fillets.

Nutrition Facts : Calories 349.6, Fat 10.2, SaturatedFat 5.5, Cholesterol 131.9, Sodium 1133.4, Carbohydrate 13.5, Fiber 0.3, Sugar 0.8, Protein 49

CATFISH WITH HERBED LEMON CREAM



Catfish with Herbed Lemon Cream image

Categories     Milk/Cream     Fish     Broil     Lemon     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 9

1/4 cup yellow cornmeal
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
2 6-ounce catfish fillets
6 tablespoons whipping cream
1 tablespoon fresh lemon juice

Steps:

  • Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl. Reserve 1 teaspoon seasoning mixture.
  • Heat oil in heavy large nonstick skillet over medium-high heat. Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer fish to 2 plates. Stir lemon juice into same skillet, scraping up browned bits. Stir in reserved 1 teaspoon seasoning mixture. Whisk in remaining 5 tablespoons cream. Boil until slightly thickened, about 1 minute. Season sauce with salt and pepper. Spoon sauce over fish.

CATFISH AU LAIT



Catfish au Lait image

Provided by Alton Brown

Categories     main-dish

Time 24m

Yield 3 to 4 servings

Number Of Ingredients 6

1 (12-ounce) can evaporated milk
1 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt
1/2 onion, thinly sliced
3 to 4 catfish fillets

Steps:

  • Combine the milk, crab boil seasoning, pepper, salt, and onion in an electric skillet, cover, and bring to a simmer. Add the catfish to the liquid, spooning some of the liquid over the fillets.
  • Reduce the heat to low, around 140 to 145 degrees, cover the skillet, and poach for 6 to 9 minutes.

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