Warm Catfish Salad Recipes
WARM CATFISH SALAD
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a 10 inch saute pan cook bacon until cripsy, remove, place on papertowel. Saute julienned catfish, apples, onions, for 4 minutes. Heat butter and wilt chickory, salt and pepper and add rest of ingredients. Drizzle with sherry vinegar and top with currants.;
SMOKED CATFISH SALAD
Provided by Dana Bowen
Categories salads and dressings, appetizer
Time 30m
Yield At least 5 appetizer portions
Number Of Ingredients 11
Steps:
- Place wood shavings in center of smoker; top with drip pan and rack. Add catfish, leaving enough room between fillets so smoke can circulate. Place on stove over medium heat and smoke for 20 to 25 minutes. Shut off heat and let rest, covered, for 5 minutes. Catfish should be fully cooked and bronzed, with crisp edges.
- While fillets are still warm, break them into pieces in a large bowl. Add remaining ingredients and mix well. Taste for seasoning, adding more sour cream if too dry. Serve immediately or refrigerate and serve cool.
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- Light a grill and oil the grates. Using a sharp knife, cut 3 shallow slits on each side of the fish and brush with fish sauce; grill over moderate heat, turning once, until white throughout and the skin is crisp, 17 to 20 minutes. Transfer the fish to a baking sheet and let cool.
- Meanwhile, in a small bowl, whisk the lime juice with the palm sugar, chile powder and the 3 tablespoons of fish sauce.
- Remove the skin and meat from the catfish; discard the bones. Pinch the meat into small pieces and transfer to a bowl. Chop the skin into small pieces and add to the bowl with the shallots, scallions and chopped cilantro, mint and dill. Add the lime dressing and toss well. Transfer the salad to a platter and sprinkle with roasted rice powder. Serve with vegetables, herbs and lime wedges and pass any remaining roasted rice powder at the table.
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