Ellies Catfish Recipes

ELLIE'S CATFISH

Steps:

• Preheat oven to 400 degrees F.
• Spray Pam over the baking sheet.
• Combine garlic and milk in a bowl (or pie plate) set aside.
• Combine cornmeal, thyme, basil, lemon pepper, and cajun seasoning in a bowl (or pie plate), set aside Dip catfish filets in milk then in cormeal mixture.
• Place on prepared baking sheet and sprinkle fish with paprika.
• Spray catfish with cooking spray.
• Bake for 20- 30 minutes, until the crust is golden and fish flakes easily.

NEELY'S MEMPHIS-STYLE CATFISH

Steps:

• Preheat a deep-fryer to 375 degrees F.
• Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
• Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
• Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
• Serve with Remoulade Sauce.
• Mix all the ingredients in a small bowl.

FISH WITH TOMATOES, OLIVES AND CAPERS

Steps:

• In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
• Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

MINI CHALLENGE: CRISPY CATFISH WITH EDAMAME SUCCOTASH

Steps:

• In a large deep skillet, heat oil, about 1/2-inch high, over medium-high heat.
• Season fish fillets with salt and pepper. Set aside.
• In a deep shallow bowl or pie tin, place flour and season with salt and pepper. Stir with a fork. Set aside.
• Beat the eggs in a separate shallow bowl or pie tin. Set aside.
• Combine the bread crumbs, paprika, garlic powder, salt and pepper in another deep shallow bowl or pie tin. Stir with a fork. Set aside.
• Dust each fillet with flour, then dip in the eggs, and then roll in the bread crumbs. Deep-fry fillets in heated oil for about 3 to 4 minutes on each side, or until golden brown. Serve one fillet on top of a bed of Edamame Succotash.
• In a large skillet, heat the sesame oil over medium heat. Add the onions and garlic and cook for 1 to 2 minutes. Add the bacon and saute for 2 minutes. Add remaining vegetables and saute for another 2 to 3 minutes. Season with salt and pepper. Remove from heat and serve hot.

CARRIE'S CATFISH LARUE

Steps:

• Place 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Saute onion, green pepper, and carrot until golden brown; remove from the pan. Using the remaining 2 tablespoons of oil, sear all of the fillets on both sides. Lay all of the fillets into the skillet, sprinkle with salt, pepper, Italian seasoning, and garlic powder. Top with the sauteed vegetables, and pour on the diced tomatoes, tomato sauce, and white wine.
• Bring to a simmer, and cook gently until the sauce has thickened slightly, and fish flakes easily with a fork, about 10 minutes.

NEELY'S MEMPHIS STYLE CATFISH

Steps:

• Fish:.
• Preheat a deep -fryer to 375 degrees F.
• Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
• Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
• Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
• Sauce:.
• Mix all the ingredients in a small bowl. Serve with the catfish.