I'll show you mine if you show me yours?

Question

Hey get your mind out of the gutter!!! ok at least for a minute. I need the best catfish recipe of all time!!! Thank's for the reply

Answer 1

I had this in Missouri and it's DELICIOUS!

Pecan Coated Catfish

Catfish fillets are coated with ground pecans, cornmeal, and seasonings, then baked. I recommend toasting the pecans a bit.

INGREDIENTS:
1 cup pecan halves, toasted*
1 teaspoon salt
6 catfish fillets, about 2 to 2 1/2 pounds
1 cup yellow cornmeal
1 cup buttermilk
2 eggs
1 teaspoon Tabasco sauce
1/2 cup flour
lemon wedges and parsley sprigs for garnish, optional

PREPARATION:
Place the cooled toasted pecans in a food processor; process until they resemble coarse meal. Rinse the catfish fillets with cold water; pat dry. In a shallow bowl, whisk together the buttermilk, eggs, and Tabasco sauce.

In a separate shallow bowl or pie plate, stir together the flour, cornmeal, ground pecans, salt, and pepper. Dip each fillet into the buttermilk mixture, then into the cornmeal mixture, coating the fillets well. Set aside on waxed paper until ready to cook. Place on a greased pan and bake at 350° until browned and fish flakes easily with a fork, about 20 minutes. Serve with lemon wedges and parsley sprigs, if desired.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Answer 2

Catfish with Ginger and Sour Cream

Serving Size..: 2....Preparation Time :0:30

Amount Measure.....Ingredient -- Preparation Method

-------- ------------ --------------------------------

2......tablespoons sweet butter

2......tablespoons virgin olive oil

2......tablespoons minced fresh ginger root

2......tablespoons minced cilantro

2......tablespoons minced onions

2......teaspoons capers, and

2......teaspoons caper vinegar -- reserved

14.....ounces catfish fillets (two 7- ounce fillets)

1/4 cup..........white wine

4......tablespoons sour cream

........Salt

........Pepper

Preheat oven to 350°F. Combine the butter and oil in an iron skillet and heat until the butter is melted. Sauté the onion, ginger, cilantro, and capers for 2 minutes over medium heat. Lay fillets on top (skin side up) and continue to cook for 2 minutes. Turn the fillets and cook for 1 1/2 minutes more. Deglacé with the white wine (preferably an Alsacian Gewurztraminer.)

Place entire pan into a preheated 350° degree oven for 4 to 5 minutes. When cooked, place fillets on plates. Return pan to high heat and add the sour cream. Stir and cook for a minute until the liquid is reduced and thickened; add salt and pepper to taste. Pour over fillets and serve.

The caper vinegar is reserved from the pickled caper jar and is mixed in at the time of the sour cream and white wine.

Answer 3

1 large can stewed tomato's, 1/2 stick BUTTER,1/4 cup white wine. simmer about 10 min. add catfish fillets cover and simmer about 5 min. serve over noodles

Answer 4

there are catfish coatings and recipes on the web

Answer 5

No. Better you see mine only.