Southern Cornmeal Crusted Catfish With Crunchy Corn Relish Recipes

SOUTHERN-CORNMEAL CRUSTED CATFISH WITH CRUNCHY CORN RELISH

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.

CORNMEAL-CRUSTED CATFISH FILLETS

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.

CORNMEAL-CRUSTED CATFISH

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.

CORNMEAL-CRUSTED CATFISH

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.

SPICY CORNMEAL-CRUSTED CATFISH

Steps:

• Place fillets in a single layer in a shallow glass dish, Pour milk over the fish; cover and refrigerate for at least 30 minutes or for up to 2 hours.
• Meanwhile, prepare Tangy Tartar Sauce: Whisk mayonnaise, yogurt and lemon juice in a small bowl until smooth.
• Stir in remaining ingredients.
• Keep refrigerated.
• Makes 1/2 cup.
• Preheat oven to 500°F.
• Combine cornmeal, parsley, garlic and cayenne to taste in a shallow dish.
• Remove the fish from the milk, sprinkle both side with salt and dredge in the cornmeal mixture.
• Coat a baking sheet with cooking spray.
• Place the fish on baking sheet and lightly coat the fish with cooking spray.
• Bake until the fish is firm to the touch and opaque in the center, 10-15 minutes.
• Serve immediately with tartar sauce and lemon wedges.
• Makes 4 servings.

CORNMEAL-CRUSTED CATFISH

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 TROUT/CATFISH

Steps:

• Beat egg with water in a shallow bowl.
• Roll trout in the flour.
• In a small paper or large ziplock bag, combine cornmeal, chopped nuts, salt, pepper, paprika, and ground cumin.
• One piece at a time, dip fish in egg and then place in bag and toss to coat.
• Heat veggie oil in frying pan over medium heat.
• Fry fish in oil, turning once, till both sides are brown (approx 10 minutes total).
• You can tell when the fish is done, because you can flake it with a fork.
• My hubby likes to sprinkle a little lemon or lime juice on his fish, but I like it just the way it is!

FRIED CORNMEAL-CRUSTED CATFISH

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.