Fried Catfish Fingers With Country Remoulade Recipes

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CATFISH FINGERS WITH CAJUN REMOULADE SAUCE



Catfish Fingers with Cajun Remoulade Sauce image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

1/2 cup roughly chopped red onions
1/4 cup roughly chopped celery
3 tablespoons capers
2 cups mayonnaise
1/4 cup sweet relish
2 tablespoons seafood seasoning, such as Old Bay
1 teaspoon ground black pepper
1/2 teaspoon celery salt
1 cup self-rising cornmeal
1 cup all-purpose flour
1 cup pecan pieces
3 tablespoons seafood seasoning, such as Old Bay
1 teaspoon celery salt
3 eggs
Sixteen 1 1/2-ounce pieces catfish

Steps:

  • For the sauce: In the bowl of a food processor, add the onions, celery and capers and process until finely chopped. Mix the chopped vegetables with the mayonnaise, relish, seafood seasoning, pepper and celery salt.
  • For the catfish: Preheat the deep fryer to 325 degrees F. In the bowl of a food processor, add the cornmeal, flour, pecans, seafood seasoning and celery salt and pulse until combined. In a separate bowl, whisk the eggs. Dip the catfish slices in the eggs, then coat the catfish in the cornmeal mixture. Fry the fish until golden brown. Serve the hot catfish with remoulade sauce on the side.

CATFISH SANDWICHES WITH CAJUN REMOULADE



Catfish Sandwiches with Cajun Remoulade image

Provided by Sandra Lee

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 16

1 1/2 pounds catfish fillets, rinsed and patted dry
1 box (8.5-ounce) corn muffin mix
2 tablespoons Cajun seasoning
1 egg
1/2 cup all-purpose flour
Canola oil, for frying
1 scallion, finely chopped
1 1/4 cups mayonnaise
1 tablespoon capers, finely chopped
1 teaspoon Cajun seasoning
1/2 teaspoon crushed garlic
2 1/2 teaspoons lemon juice
1 loaf store-bought garlic bread, baked per package directions
Butter lettuce
Sliced tomatoes
Sliced red onions

Steps:

  • Cut catfish fillets in half; set aside.
  • In a pie dish or plate, combine corn muffin mix and Cajun seasoning; set aside. In a pie dish lightly beat egg with 1 tablespoon water to make egg wash; set aside.
  • Dredge each catfish fillet in the flour; dip into egg wash and coat with corn muffin mixture. Set aside on a plate.
  • In a deep-fryer or large pot heat oil over medium to medium-high heat to 375 degrees F. Fry catfish until golden brown, about 6 minutes. Remove to plate lined with paper towels.
  • Cajun Remoulade:
  • In a small bowl, stir together all ingredients. Set aside.
  • Sandwiches:
  • Spread warm garlic bread with remoulade sauce. Build sandwiches with fried catfish and remaining ingredients.

FIERY CATFISH FINGERS



Fiery Catfish Fingers image

Make and share this Fiery Catfish Fingers recipe from Food.com.

Provided by ratherbeswimmin

Categories     Catfish

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup prepared yellow mustard
1/2 cup coarse grain mustard
1 egg white, lightly beaten
2 teaspoons Tabasco sauce
1 1/2 lbs catfish fillets, cut into bite-size strips
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
salt and pepper
1 quart vegetable oil

Steps:

  • In a large bowl, stir together the mustard, egg white, and Tabasco sauce.
  • Add the fish and toss to coat well.
  • Cover and marinate for 1 hour.
  • In a shallow dish, mix together the cornmeal, flour, salt, and pepper.
  • Pour the oil into a heavy 3-quart saucepan or deep-fryer, filling it to no more than one-third full, and heat over medium heat to 350 degrees.
  • Dredge the fish in the cornmeal mixture and shake off excess.
  • Carefully add the fish to the oil, a few pieces at a time.
  • Cook for 2 minutes or until golden brown and crispy.
  • Drain on paper towels.
  • Serve hot with spicy mayonnaise or salsa.

Nutrition Facts : Calories 1529.2, Fat 155.1, SaturatedFat 20.9, Cholesterol 53.2, Sodium 316.2, Carbohydrate 17.4, Fiber 1.7, Sugar 0.7, Protein 21

NEELY'S MEMPHIS-STYLE CATFISH



Neely's Memphis-Style Catfish image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 15

1 cup yellow cornmeal
1 tablespoon paprika
1 teaspoon cayenne pepper
3/4 cup buttermilk
1 tablespoon hot sauce
4 catfish fillets (8-ounces each) skins and bones removed, rinsed and patted dry
Salt and freshly ground black pepper
Peanut oil, for frying
Remoulade Sauce, for dipping, recipe follows
1 cup mayonnaise
1/4 cup Creole mustard
1 teaspoon cayenne pepper
1/2 lemon, juiced
1 tablespoon Worcestershire sauce
1 teaspoon paprika

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.

FRIED CATFISH PO'BOY WITH CELERIAC REMOULADE SAUCE



Fried Catfish Po'Boy with Celeriac Remoulade Sauce image

Provided by Alex McCoy

Categories     main-dish

Time 50m

Yield 2 sandwiches

Number Of Ingredients 22

1/4 cup thinly shaved celeriac
1/4 cup mayonnaise
2 tablespoons ketchup
2 tablespoons whole-grain mustard
1 tablespoon chopped capers
1 tablespoon chopped scallion
1 teaspoon chopped anchovy
1 teaspoon hot sauce
2 cloves garlic, finely chopped
Juice of 1/2 lemon
Salt and pepper
1 cup canola or vegetable oil
1 cup all-purpose flour
Salt and pepper
1/2 cup whole milk
2 tablespoons hot sauce
1/2 cup cornmeal
2 tablespoons cornstarch
2 catfish fillets
Sliced tomatoes
Shredded lettuce
Two 8-inch baguette rolls, sliced in half horizontally

Steps:

  • For the remoulade: Combine the celeriac, mayonnaise, ketchup, mustard, capers, scallion, anchovy, hot sauce, garlic and lemon juice in a bowl. Season with salt and pepper, and mix well.
  • For the fried catfish: In a large heavy skillet, heat the oil to 365 degrees F on a deep-fry thermometer.
  • Set up 3 pans. In the first, mix 1/2 cup of the flour and some salt and pepper. In the second, mix the milk and the hot sauce. In the third, mix the remaining 1/2 cup flour and the cornmeal and cornstarch; season with salt and pepper
  • Dredge the catfish fillets first through the flour, shaking off any excess. Next, dredge in the milk mixture, again shaking off the excess. Finally, dredge the catfish in the cornmeal mixture, making sure the fillets are completely coated. Let sit for 5 minutes.
  • Carefully slide the breaded fillets into the hot oil and cook until golden brown and cooked through, about 10 minutes.
  • Assemble the sandwich: Spread the cut sides of the baguettes with remoulade. Layer with sliced tomatoes, shredded lettuce and a catfish fillet. Chow down!

OVEN-FRIED CATFISH WITH RéMOULADE SAUCE



Oven-Fried Catfish with Rémoulade Sauce image

Categories     Sauce     Fish     Bake     Quick & Easy     Mardi Gras     Mayonnaise     Cornmeal     Sour Cream     Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

For fish
4 tablespoons vegetable oil, divided
3/4 cup fine dry bread crumbs
1/2 cup yellow cornmeal
4 (6-ounce) pieces catfish fillet
2 large eggs, beaten
For rémoulade sauce
1/3 cup finely chopped dill pickles
1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped shallot
2 tablespoons tomato paste
1 tablespoon Tabasco sauce
1 tablespoon fresh lemon juice

Steps:

  • Make fish:
  • Preheat oven to 500°F with rack in middle.
  • Brush a baking pan with 2 tablespoons oil.
  • Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
  • Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
  • Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
  • Make rémoulade while fish bakes:
  • Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.

FRIED CATFISH FINGERS



Fried Catfish Fingers image

Fried catfish is a Soul Food staple found not just across the South, but across America. This favorite is flaky and tender on the inside, crunchy and slightly spicy on the outside. Soaking the catfish in buttermilk for a short time adds a tangy flavor, and if you whisk in a little hot sauce you get an extra layer of heat that can't be beat!

Provided by Carla Hall

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

4 catfish fillets, cut into thick strips
2 cups buttermilk
1 teaspoon hot sauce, optional
1 cup fine yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
Vegetable oil, for frying
1 teaspoon Lemon Parsley Salt (recipe follows)
1 lemon, cut into wedges
12 to 15 parsley leaves
1/2 cup kosher salt
Zest of 1 lemon

Steps:

  • Place the catfish strips in a large shallow dish and pour the buttermilk over the top (if using the hot sauce, whisk the hot sauce into the buttermilk first). Turn the strips to make sure they are coated in the buttermilk. Allow to marinate for at least 15 minutes and up to 1 hour.
  • Mix the cornmeal, flour, baking powder, salt, black pepper, garlic powder, dry mustard and cayenne together in a large shallow dish.
  • Fill a large (10- or 12-inch) skillet with vegetable oil to a depth of 1/2 inch and heat over medium-high heat until very hot: A pinch of the cornmeal mixture should sizzle when it hits the oil.
  • Remove the catfish strips from the buttermilk and discard the buttermilk. Let the excess liquid drip off the strips before dredging. Dredge the catfish strips in the cornmeal mixture until evenly coated, shaking off the excess.
  • Carefully lay the first strip into the hot oil, then add as many strips as can comfortably fit into the pan without overcrowding; you want to keep an inch or so of space between each piece. Fry the strips until golden brown, 2 to 3 minutes per side, then transfer the strips to a wire rack to drain. Repeat with the remaining strips, adding more oil if necessary (be sure to reheat the oil if you add more).
  • Sprinkle the catfish fingers with Lemon Parsley Salt and serve with lemon wedges.
  • Place the parsley leaves on a plate covered with a paper towel. Microwave on medium-high heat in 30-second intervals until the parsley dries out (but retains color), about 2 minutes depending on your microwave.
  • Blend the salt with the lemon zest and parsley leaves in a spice grinder or blender until fine. Makes about 1/3 cup.

OVEN-FRIED CATFISH WITH REMOULADE SAUCE



Oven-Fried Catfish With Remoulade Sauce image

Gourmet Magazine, July, 2007, in the Gourmet Everyday section. "Catfish stays tender and moist when baked in a crunchy crust of bread crumbs and cornmeal. A take on traditional New Orleans remoulade adds a piquant punch."

Provided by Oolala

Categories     Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 tablespoons vegetable oil, divided
3/4 cup fine dry breadcrumb
1/2 cup yellow cornmeal
4 (6 ounce) catfish fillets
2 large eggs, beaten
1/3 cup dill pickle, finely chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons shallots, finely chopped
2 tablespoons tomato paste
1 tablespoon Tabasco sauce
1 tablespoon fresh lemon juice

Steps:

  • To make the fish, preheat the oven to 500 degrees F. with the rack in the middle of the oven. *Brush the baking pan with 2 tablespoons oil.
  • Combine the bread crumbs, cornmeal and 1 teaspoons of salt in a large, sealable, plastic bag and shake to mix.
  • Season fish with salt and pepper on both sides.
  • Take on piece of fish at a time and dip fish in the egg, letting excess drip off, then put in the plastic bag and shake to coat well with crumbs.
  • Transfer to the baking pan and bake until the undersides are golden, about 6 minutes.
  • Drizzle fish with remaining 2 tablespoons of oil, then carefully turn over and cook until golden and just cooked through, about 6 minutes more.
  • Make the sauce while the fish is baking, by simply whisking together all the remoulade ingredients and add salt to taste.
  • Serve the fish with the sauce on the side.

Nutrition Facts : Calories 681.3, Fat 43.5, SaturatedFat 9.2, Cholesterol 199.6, Sodium 735.1, Carbohydrate 37.4, Fiber 2.6, Sugar 5, Protein 34.9

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