Catfish Pecan With Lemon-Thyme-Pecan Butter Recipe

Ingredients:

1 1/2 cups pecan halves, divided
3/4 cup all-purpose flour
1 1/2 teaspoons Creole seasoning, divided
1 large egg
1 cup milk
8 (6-ounce) catfish, flounder, redfish, or bass fillets
1 cup butter, divided
2 large lemons, halved
1 tablespoon Worcestershire sauce
6 large fresh thyme sprigs
Kosher salt and pepper to taste
Garnishes: fresh thyme, lemon slices


Preparation:

Process 3/4 cup pecans, flour, and 1 teaspoon Creole seasoning in a food processor until finely ground; place pecan mixture in a large shallow bowl, and set aside.
Whisk together egg and milk in a large bowl, and set aside.

Sprinkle both sides of fillets evenly with remaining 1/2 teaspoon Creole seasoning.

Dip catfish fillets in egg mixture, draining off excess; dredge fillets in pecan mixture, coating both sides, and shake off excess.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat until butter starts to bubble. Place 2 fillets in skillet, and cook 2 to 3 minutes on each side or until golden. Drain on a wire rack in a jellyroll pan, and keep warm in a 200° oven. Wipe skillet clean, and repeat procedure with remaining fillets.

Wipe skillet clean. Melt remaining 1/2 cup butter in skillet over high heat; add remaining 3/4 cup pecans, and cook, stirring occasionally, 2 to 3 minutes or until toasted. Squeeze juice from lemon halves into skillet; place halves cut side down in skillet. Stir in Worcestershire sauce, thyme, salt, and pepper, and cook 30 seconds or until thyme wilts and becomes very aromatic. Remove and discard lemon halves and wilted thyme.

Place fish on a serving platter; spoon pecan mixture over fish. Garnish, if desired.

Makes 8 servings

Cajun Catfish Recipe

Ingredients:

4 (4-ounce) farm-raised catfish fillets
1 tablespoon fresh lemon juice
4 teaspoons Cajun Seasoning
Vegetable cooking spray
Lemon wedges (optional)


Preparation:

Brush both sides of fillets with lemon juice, and sprinkle with Cajun Seasoning. Place fish on a broiler pan coated with cooking spray, and broil 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.

4 servings (serving size: 1 fillet)

Baked Catfish with Mushroom Sauce Recipe

Ingredients:

1 tablespoon of vegetable oil
1 tablespoon of butter or margarine. I prefer butter.
1 cup of fresh, sliced mushrooms
1/4 cup of chopped green onions
1 minced garlic clove
1/4 cup of white wine
1 tablespoon of fresh, chopped parsley
2 catfish filets, 4-6 ounces each
Salt and pepper to taste
Paprika
Cooking spray or vegetable oil
Lemon slices

Directions:

1. First, preheat the oven to 400 degrees. Then, heat the vegetable oil and melt the butter or margarine together in a heavy skillet. Next, add the mushrooms, onions, and garlic, and saute' until mushrooms become translucent.

2. Add the white wine, and bring to a simmer. Then, remove pan from the heat and stir in chopped parsley.

3. Now we'll clean the catfish by rinsing under cool, running water, followed by patting it dry with paper towels. Sprinkle with salt, pepper, and paprika to taste on both sides.

4. Place the fillets in a baking dish lightly coated with cooking spray or vegetable oil. Pour the mushroom-wine sauce we prepared earlier over the fillets. Bake for 10-20 minutes or until the catfish is no longer translucent at the thickest part, and flakes easily when tested with a fork.

5. Garnish with parsley and lemon slices if desired.

Catfish Baking Tips

One of the greatest challenges when baking catfish is dryness. Sauces and basting help prevent dryness by keeping the fish moist, as well as making the fish more flavorful. In the recipe I've shared here, the mushroom-wine sauce fulfills this need wonderfully.

The main test for doneness, no matter how long the catfish has cooked, is flaking. When done, catfish will flake easily when tested with a fork, and will be opaque. To gauge cooking times, aim for 10 minutes per pound, or 10 minutes per 1 inch of thickness.

It is important to test for doneness often. Once it's done, it's done. There is no "uncooking" an overcooked fish, so pay attention. And remember, some stoves cook at different temperatures, even when set at the same temperature. Therefore, when cooking in unfamiliar territory, pay extra attention.

Catfish with Cheese Recipe

Ingredients to make Catfish with cheese:

8 fillets catfish ( 8 fillets equals about 4 ounce)
1 tablespoon milk
1 1/4 cups flour
1 1/2 teaspoons ground black pepper
3/4 cup grated Parmesan cheese
1/4 cup melted margarine
1 egg
1 1/2 teaspoons salt
1 teaspoon paprika

This recipe gives about 8 servings catfish with cheese.

Making this dish is as I said earlier easy. Start by preheating your oven to 350 degrees F (175 degrees C. Crack the eggs into a bowl and add the milk to the eggs. Beat the mixture. Take another bowl and mix the pepper, salt, paprika, parmesan and flour in the bowl and stir well. Once you done this it’s time to pan the catfish. Dip the fish filets first in the egg milk mixture and then in the cheese panning. Make sure to cover the entire filet with cheese mixture.

Put the dipped fish on a baking dish and poor melted butter over it. Once you done this you are almost done. Put the baking dish in the oven for 15 minutes and start setting the table.

Indiana Catfish Recipe

Ingredients

4 catfish fillets
1/3 milk
1/2 cup cornmeal
1 large egg
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
vegetable oil

Combine cornmeal, flour, salt and black pepper to taste.

Combine the milk and egg in a separate bowl.

Heat a 1/2 inch of vegetable oil in a skillet. Oil should be about 350 degrees.

Dip catfish in egg and cover with cornmeal, flour mixture.

Place fillets in skillet and cook about 5 minutes on each side or until fish turns a golden brown color.

Remove and drain on paper towels.
Ready to serve.