Is there Catfish recipes that are not so salty?

Question

For some reason I cannot find a recipe thats tasty without being salty.

Answer 1

Broiled Salmon with Dill

Prep. Time: 0:20
Serves: 2-4

1/2 cup melted unsalted butter
1/2 lemon - juice of
1 Tbls. chopped fresh dill
1/8 tsp. cayenne pepper
(2-4) 1" thick salmon steaks

-Combine melted butter, lemon juice, dill, and cayenne in small bowl.
-Place fish on a broiler pan coated with non-stick cooking spray and brush with 1/2 the butter mixture.
-Broil for 8 minutes with the oven door cracked open.
-Turn oven to 400 degrees, close oven door, and bake for 8 minutes.
-Brush with remaining butter mixture and serve.

Answer 2

are you using ingredients such as salt and lemon? if so that is why it becomes even saltier..... lemon will add a lil saltiness and then of course with the salt already sprinkled it can be a lil over powering.... the way to offset this is to add a wee bit of sugar or other flavor with less acid. Another tip... do not chose blackened catfish recipes because they tend to be over loaded with spice ... though to me it is just too salty and dry. Here are some really decent websites to different types of recipes... rather fun websites too... My little trick to recipes is to really look over all the ingredients listed, you can tell by the ingredients if the recipe will be spicy salty sweet etc... what ever you do not like as an ingredient .... do not use or subsitute for something else... cat fish is reallyyyyy easy to cook... almost any type of spice is good on it.... and since the catfish has a nice flavor all on its own, you can get away with just salting them a bit... arghhhhhhh now you got me hungry for catfish....... lolllllllllll (the third link is the best one if you ask me) yumyum

http://importfood.com/recipes/thaispicycatfish.html
http://www.cattracker.com/Cooking/kitchen.htm
http://www.catfishinstitute.com/?q=recipes.html

Answer 3

??? The only way your catfish dish can get salty is if you're adding something salty to it. I like catfish best when its battered with cornmeal and fried. Use a recipe that sounds good to you. If you come across a salty ingredient either omit it or reduce the quanity you use.

Answer 4

Baked Fillet of Catfish Creole

Ingredients

4 each 6 to 8 oz. catfish fillets

Creole Sauce:

2 tablespoons butter
1 cup chopped yellow onions
3/4 cup chopped celery
4 cloves garlic, minced
2 bay leaves, whole
1 teaspoon chili powder
salt to taste<<<<<<<<<<<<< cayenne pepper to taste
1/2 teaspoon sugar
1/4 teaspoon thyme
1/4 teaspoon dill
1/4 teaspoon sweet basil
2 cups tomato sauce
1 cup water
salt
cayenne pepper

Preparation:

In a heavy pot, sauté onions, celery, garlic and seasonings in butter until done (10 minutes). Add tomato sauce and water, bring to a rapid boil and reduce to simmer. Stir occasionally and cook approximately one hour. Add more water if necessary to retain volume. Season with salt and cayenne pepper TO TASTE when finished cooking.

Place catfish fillets in a glass baking dish. Cover with Creole Sauce. Bake at 350 degrees F for 15 to 20 minutes. Serve at once with fresh steamed rice.

Answer 5

Try Baked Catfish with Lemon and Parsley with shrimp in a cheesy alfredo sauce poured on top served with Mixed Spring Veggies..........

Answer 6

CATFISH AND OKRA WITH PECAN BUTTER SAUCE
Three southern favorites—tender catfish, mellow roasted okra, and sweet corn—are united by an irresistible butter sauce.
1 (10-oz) package frozen whole baby okra, thawed and rinsed
12 oz grape tomatoes (2 cups)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (1/2-lb) catfish fillets
2 teaspoons Old Bay seasoning
1 (10-oz) package frozen corn, thawed
3/4 stick (6 tablespoons) unsalted butter
1/2 cup pecans (2 oz), coarsely chopped
1 teaspoon fresh lemon juice

Garnish: lemon wedges



Put oven racks in upper and lower thirds of oven and preheat oven to 500°F.

Toss okra and tomatoes with oil, salt, and pepper in a bowl. Spread in a large shallow baking pan and roast in lower third of oven until tomato skins begin to burst, about 10 minutes.

Meanwhile, pat fillets dry and arrange in another large shallow baking pan. Sprinkle both sides with 1 1/2 teaspoons (total) Old Bay seasoning.

When tomato skins begin to burst, add corn to vegetables in lower third of oven and put fish in upper third of oven. Roast fish and vegetables until fish is just cooked through, about 10 minutes.

While fish roasts, melt butter in a 10-inch heavy skillet over moderate heat, then add pecans and remaining 1/2 teaspoon Old Bay seasoning. Cook, stirring occasionally, until nuts are golden and butter is deep golden, about 3 minutes. Remove from heat and stir in lemon juice. Serve fish over vegetables and top with sauce.

Makes 4 servings.

Answer 7

simmer a little bit of butter in a skillet, mix together a small amount of cornmeal w/ some flour, then lightly roll the fish in it. Place the fish in the skillet and cook until crispy flipping occasionally

Answer 8

Just cut the amount of salt called for in the recipe and try that.

Answer 9

cat fish is what you make it, in Florida they roll it in garlic powder and lemon, Mississippi they salt pepper, Cajun seasons, now I'm in Kentucky up here they crush corn flakes and oregano lemon pepper , its your taste buds dont use salt at all, cat fish have there own salty taste, fresh water cats that is

Answer 10

My girlfriend used to soak them in milk overnight to lower the taste- then BBQ-- they were great.