Cornmeal Crusted Catfish With Grilled Tomato And Sweet Onion Salad Recipes

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GRILLED CORN AND TOMATO-SWEET ONION SALAD WITH FRESH BASIL DRESSING AND CRUMBLED BLUE CHEESE



Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1/4 cup rice wine vinegar
1/4 cup chopped fresh basil leaves
1 teaspoon sugar
Salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
8 ears corn, grilled in the husk, kernels removed
1 sweet onion (such as Vidalia or Walla Walla), halved and thinly sliced
1 pint Sweet 100 tomatoes or cherry tomatoes, halved
8 ounces blue cheese, crumbled
Fresh basil sprigs, for garnish

Steps:

  • Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
  • Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.

CORNMEAL CATFISH WITH AVOCADO SAUCE



Cornmeal Catfish with Avocado Sauce image

When I was growing up in California, my mother made catfish quite often, and it was always a hit. Now I cook it with my own twist. When only frozen catfish fillets are available, I thaw them in the refrigerator overnight, and they work just as well. -Mary Lou Cook, Welches, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings (3/4 cup sauce).

Number Of Ingredients 10

1 medium ripe avocado, peeled and cubed
1/3 cup reduced-fat mayonnaise
1/4 cup fresh cilantro leaves
2 tablespoons lime juice
1/2 teaspoon garlic salt
1/4 cup cornmeal
1 teaspoon seafood seasoning
4 catfish fillets (6 ounces each)
3 tablespoons canola oil
1 medium tomato, chopped

Steps:

  • Place the first five ingredients in a food processor; process until blended. , In a shallow bowl, mix cornmeal and seafood seasoning. Dip catfish in cornmeal mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add catfish in batches; cook 4-5 minutes on each side or until fish flakes easily with a fork. Top with avocado sauce and chopped tomato.

Nutrition Facts : Calories 505 calories, Fat 37g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 649mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 4g fiber), Protein 29g protein.

FRIED CORNMEAL-CRUSTED CATFISH



Fried Cornmeal-Crusted Catfish image

For extra crispy use stone-ground yellow cornmeal. Adjust all spices to taste. I made this using large basa fillets, it was excellent!

Provided by Kittencalrecipezazz

Categories     Catfish

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup yellow cornmeal
1/3 cup flour
1 teaspoon cayenne pepper (or use red pepper)
1 teaspoon garlic powder
3 teaspoons seasoning salt
1/2 teaspoon black pepper
10 -12 catfish fillets
oil (for frying)

Steps:

  • In a shallow dish combine the first 6 ingredients.
  • Dredge the fillets into the mixture and coat evenly.
  • In a large cast-iron skillet or a Dutch oven pour about 2-inches of oil; heat to 350 degrees.
  • Fry the fillets in batches for about 5-6 minutes turning once until golden.
  • Drain on paper towels.

Nutrition Facts : Calories 417.4, Fat 16.6, SaturatedFat 3.6, Cholesterol 145.8, Sodium 267.4, Carbohydrate 21.6, Fiber 1.9, Sugar 0.2, Protein 42.9

CORNMEAL-CRUSTED CATFISH



Cornmeal-Crusted Catfish image

Classic seafood dinner ready in 25 minutes. Enjoy this crispy catfish coated with cornmeal - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

1/4 cup yellow cornmeal
1/4 cup dry bread crumbs
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 pound catfish fillets, about 3/4 inch thick
1/4 cup fat-free ranch dressing
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 450°. Spray broiler-pan rack with cooking spray. Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper.
  • Remove and discard skin from fish. Cut fish into 4 serving pieces. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture. Place fish on rack in broiler pan. Bake uncovered about 15 minutes or until fish flakes easily with fork. Sprinkle with parsley.

Nutrition Facts : Calories 170, Carbohydrate 16 g, Cholesterol 60 mg, Fiber 1 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 300 mg

CORNMEAL-CRUSTED CATFISH



Cornmeal-Crusted Catfish image

To help breading adhere to the fish, pat fillets dry and coat lightly with flour before dipping in egg and dredging in cornmeal coating. Let stand for 5-10 minutes before frying.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 egg, lightly beaten
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
4 catfish fillets (6 ounces each)
3 tablespoons canola oil

Steps:

  • In a shallow bowl, combine the egg and lemon juice. In another shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture., In a large skillet, heat oil over medium heat. Fry fillets, two at a time, for 5-6 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 430 calories, Fat 25g fat (5g saturated fat), Cholesterol 133mg cholesterol, Sodium 568mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.

CORNMEAL-CRUSTED TROUT



Cornmeal-Crusted Trout image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 1/2 tablespoons unsalted butter, plus more as needed
1 large shallot, finely chopped
1 small tomato, finely chopped
2 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon
Kosher salt and freshly ground pepper
8 ounces thin green beans or haricots verts
3/4 cup cornmeal
8 3-ounce trout fillets, pin bones removed
1/2 cup half-and-half

Steps:

  • Melt 1/2 tablespoon butter in a skillet over medium heat. Add the shallot and cook, stirring occasionally, until just soft, about 3 minutes. Stir in the tomato, vinegar, 1/4 cup water, 1 tablespoon tarragon and 1/4 teaspoon each salt and pepper; bring to a simmer and cook until reduced by half, about 5 minutes. Remove from the heat.
  • Place the green beans in a large microwave-safe bowl. Drizzle with 1 tablespoon water, cover with plastic wrap and microwave until crisp-tender, about 4 minutes. Season with salt and pepper; keep warm.
  • Put the cornmeal in a shallow bowl. Dredge the fish in the cornmeal, shaking off the excess. Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, add the fish and cook until golden, turning once, about 5 minutes. (Add more butter between batches, if needed.) Transfer the fish to plates.
  • Return the sauce to medium heat. Add the half-and-half, bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the remaining 1 tablespoon tarragon and 1/2 tablespoon butter and season with salt. Serve the fish with the green beans and top with the sauce.
  • Per serving: Calories 380; Fat 14 g (Saturated 7 g); Cholesterol 164 mg; Sodium 238 mg; Carbohydrate 30 g; Fiber 4 g; Protein 33 g

Nutrition Facts : Calories 380 calorie, Fat 14 grams, SaturatedFat 7 grams, Cholesterol 164 milligrams, Sodium 238 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 33 grams

CORNMEAL-CRUSTED CATFISH



Cornmeal-Crusted Catfish image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 5 servings

Number Of Ingredients 12

1/2 cup whole milk
2 heaping tablespoons Miss Brown's House Seasoning, recipe follows
10 catfish filets, about 4 ounces each
Vegetable oil, for frying
2 1/2 cups finely ground yellow cornmeal
1/2 cup all-purpose flour
Lemon wedges, for serving
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
  • Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
  • Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
  • Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

CORNMEAL CRUSTED CATFISH WITH GRILLED TOMATO AND SWEET ONION SALAD



Cornmeal Crusted Catfish with Grilled Tomato and Sweet Onion Salad image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

2 beefsteak tomatoes, sliced into 1/2 inch slices
2 Vidalia onions, sliced into 1/2 inch slices
Salt
Black Pepper
Canola oil
2 tablespoons balsamic vinegar
2 tablespoons fresh thyme, chopped
1 cup cornmeal
1 teaspoon cayenne Pepper
4 catfish fillets

Steps:

  • Season the tomatoes and onions with salt and pepper on both sides. Brush the tomatoes and onions with canola oil on both sides. Place tomatoes and onions on a hot grill and grill for 3 minutes per side. Remove from the grill and coarsely chop. Place in a bowl and add balsamic vinegar and thyme. Check for seasoning. Set aside.
  • In a shallow dish, combine cornmeal, salt, pepper and cayenne pepper. Lightly dredge the catfish fillets in the cornmeal, pressing lightly to make the cornmeal stick well. Place a saute pan on the grill and heat. When the pan is hot, add 3 tablespoons of canola oil and heat. Place the catfish in the pan, and pan fry for 3 to 4 minutes per side or until the cornmeal is golden brown. Serve the catfish with the grilled tomato and onion salad.

SPICY CORNMEAL-CRUSTED CATFISH



Spicy Cornmeal-Crusted Catfish image

Serve with a spoonful of tartar sauce and a lemon wedge on the side of each plate.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 7

1/4 cup yellow cornmeal
1 tablespoon paprika
1 teaspoon ground cumin
Pinch of cayenne pepper
Salt and fresh ground pepper
4 catfish fillets (8 ounces each), rinsed and patted dry
2 teaspoons canola oil

Steps:

  • On a baking sheet, mix together cornmeal, paprika, cumin, cayenne, 1 teaspoon salt, and 1/8 teaspoon pepper. Dredge fish in cornmeal mixture, turning to coat both sides.
  • In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Place 2 catfish fillets in the skillet, skin side up. Cook until crust is browned and fish is firm, 6 to 8 minutes on each side. If crust is starting to turn too brown, reduce heat. Transfer fish to a plate; keep warm. Wipe out skillet with a paper towel. Repeat with remaining oil and fish.

Nutrition Facts : Calories 349 g, Fat 18 g, Protein 35 g

SOUTHERN-CORNMEAL CRUSTED CATFISH WITH CRUNCHY CORN RELISH



Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish image

Make and share this Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish recipe from Food.com.

Provided by LMillerRN

Categories     Catfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon butter
1/4 cup water
4 ears corn, kernels cut from the cob
1/4 cup minced red pepper
1/4 cup minced green onion
2 tablespoons half-and-half
salt and pepper
4 u.s. farm-raised catfish fillets
1/4 cup nonfat yogurt or 1/4 cup plain nonfat yogurt
1/2 teaspoon hot sauce
1/2 cup cornmeal
2 tablespoons butter
1 tablespoon olive oil
salt and pepper

Steps:

  • To make Crunchy Corn Relish: Melt butter in a large skillet. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste.
  • To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.
  • Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish. Makes 4 servings.

Nutrition Facts : Calories 484.7, Fat 24.8, SaturatedFat 8.9, Cholesterol 113.7, Sodium 274.9, Carbohydrate 38.6, Fiber 4.3, Sugar 6.8, Protein 30.5

CORNMEAL-CRUSTED CATFISH FILLETS



Cornmeal-Crusted Catfish Fillets image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1/4-cup yellow cornmeal
2 Tbs. all-purpose flour
1 tsp. salt
1 lb. catfish fillets
1/2 to 1-1/2 tsp. original Tabasco brand pepper sauce
2 Tbs. olive oil, divided
2 Tbs. butter, divided
lemon wedges

Steps:

  • Combine cornmeal, flour and salt on large plate. Brush catfish fillets with Tabasco sauce. Press fish into cornmeal mixture to coat well on both sides. Heat 1 tablespoon each of olive oil and butter in 12-inch skillet over medium heat. Add fillets and cook 4 minutes. With spatula, carefully turn fish. Add remaining oil and butter. Cook 4 minutes longer or until fish flakes easily when tested with a fork. Garnish with lemon wedges.

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