good recipe for catfish?

Answer 1

if it's a small one 10 inches or smaller. fill the stomach cavity with butter and seasoning that you like wrap in aluminumin foil four or five together and put on the grill untill the meat to starts to fall off the bone. great stuff

Answer 2

here it is..

Catfish with Spicy Orange Sauce Recipe

Ingredients:

1/2 c Orange juice
1 tb Hoisin sauce
2 tb Soy sauce
1/4 c Sherry
1 ts Grated fresh ginger
2 Green onions, chopped
1 lb Catfish fillets

Directions:

In a small bowl or measuring cup, combine the orange juice, hoisin sauce, soy sauce, sherry and ginger. Mix well.

Add the onions. Spray a large, non-stick skillet with vegetable oil spray. Heat over high heat until hot.

Add the fish fillets and cook for 1 minute on each side.

Add sauce and boil 1 minute. Turn fillets and boil 2 minutes longer.

Remove fish to a serving platter. Boil sauce 1 minute longer, until it is reduced and slightly thickened. Pour over fish.

Answer 3

The first thing you need to know is that catfish have fat on them. If you look at the meat around the bottom (by the belly) it may have a light yellow color. Cut this off...it is fat. People often do not know this and end up with some really mushy, fishy tasting catfish.
The best way in the world is to bread your fillets with cornmeal and fry them up. Couldn't be easier, but it is soooooo good.

Answer 4

These are well rated: http://web.foodnetwork.com/food/web/searchResults?searchString=paula+deen+catfish&site=food&gosearch=&searchType=Recipe

I recall using a recipe from the Frugal Gourmet but can't find it.
Here's what I recall: I soaked catfish fillets in buttermilk seasoned w/ hot sauce & Old Bay Seasoning for about an hour. Then I dredged them in flour mixed w/ a bit of cornmeal & fried them in canola oil.

Serve w/ tartar sauce, cocktail sauce or lemon wedges.

Answer 5

My uncle used to say the best recipe for catfish was to roast it on an open fire on a wet pine board, then throw away the fish and eat the board.

Answer 6

THIS RECIPE IS REALLY GOOD, I HOPE YOU ENJOY IT.....!!

Memphis Pecan Crusted Catfish
Breading:
Olive oil
1 cup chopped pecans
1/2 cup cornmeal
1/2 cup flour
3 tablespoons Italian flat-leaf parsley, chopped
4 (8 ounce) catfish fillets
Salt and ground black pepper
Sauce:
2 tablespoons olive oil
2 cloves garlic, minced
2 cups diced, canned tomatoes
1 tablespoon sage, chopped
Salt and ground black pepper

Mustard Greens:
1/2 cup olive oil
1 pound chopped mustard greens
1/2 cup water
Salt and ground black pepper


Preheat oven to 350 degrees F.
Heat a saute pan with olive oil. For the breading, in a wide shallow bowl, combine the pecans, cornmeal, flour, parsley, salt, and pepper. Dredge each fillet in the breading mixture and place in saute pan. Pan sear each side of the fillet. Finish the cooking of the fillets in the oven for 3 to 5 minutes.

In a medium saute pan, heat the olive oil. Saute the minced garlic until translucent. Add tomatoes and sage. Simmer for 5 minutes. Season with salt and black pepper, to taste.

In a large saute pan, heat the olive oil. Add the greens and let saute for 3 minutes. Add water and braise greens until tender. Season with salt and black pepper, to taste.

For the presentation, spoon the sauce onto each plate. Place each fish fillet on top of the sauce. Serve with the mustard greens and enjoy!

Answer 7

Nothing better than fried catfish. Use cornmeal of course and remember to season, season, season (fish and cornmeal)! Nobody likes a bland fried dish! Good luck

Answer 8

Stuff with sliced lemon and wrap in baking paper and bake for 20-30 minutes at 180*c.

Answer 9

water, salt, tomatoes, sweeten, pepper,sweet scented leaves