Italian Catfish Fillets Recipes

QUICK CATFISH FILLETS

Steps:

• In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat.
• Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce. Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.

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.

CATFISH TUSCANY

Steps:

• Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
• In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
• Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.

ITALIAN ROASTED CATFISH

Steps:

• Preheat oven to 350¢ªF. Rinse catfish fillets and pat dry with paper towels and arrange, rounded side up, in a greased roasting pan. Sprinkle fillets with salt and pepper. Heat olive oil in heavy skillet. Add onions, mushrooms, anchovies, garlic, red pepper and half the chopped parsley. Cook over medium-high heat until onions soften, about 5 minutes. Add tomato and wine to onion mixture. Simmer for 3 minutes and remove from heat. Spoon vegetable mixture over fillets. Cover with foil and roast for 15 minutes, or until fish flakes easily when tested with a fork. Transfer fillets and vegetables to warm serving plates. Pour remaining liquid from roasting pan into a sauce pan. Add remaining parsley to sauce pan and simmer for 4 minutes. Arrange vegetables on top of each fillet and spoon sauce over each portion and serve.

ITALIAN BASA (CATFISH)

Steps:

• If using frozen fish nake sure it is fully thawed and patted dry of any moisture.
• Drizzle half the lemon juice on one side of the filet, sprinkle on the pepper & oregano,then pat them on the fish.
• Turn the filet over and repeat with the lemon & spices.
• Turn you heat to medium, heat a large skillet & lightly spray with oil or Pam.
• Add the fish, tomatoes & Jalapeno, cover.
• Cook for 3 minutes, flip the fish and stir the tomatoe, cover.
• Finish cooking apprx 3 more minutes.
• Simple & easy serve with rice or noodles.

PAN FRIED CATFISH FILETS

Steps:

• In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.
• Heat oil in a large skillet over medium heat.
• Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.
• Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.

ZESTY BAKED CATFISH

Steps:

• Combine oil and lemon juice; brush over both sides of fillets. Combine the remaining ingredients; rub over both sides of fillets. Place in an ungreased 15x10x1-in. baking pan., Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork.