Recipe Request: Catfish Fillets

My favorite way is to coat with Cajun spice (available in most grocery
stores). Then saute in olive oil until blackened.

You could do the same with simply salt and pepper or any combination of
spices that suit you fancy. Cook until tranlucent - don't overcook.

They are also delicious done on the grill. You can use a grill topper with
little hole to make it easier to turn the filets.

Gary

"Felicia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've some catfish fillets that I'd like to cook for dinner, but I'm at a
loss of how to prepare them. I'm not a big fan of lemony stuff, so most

of

Quoted message said:

the recipes I've found are right out.

Back before the LC way I'd have covered them in corn meal and fried them

up

Quoted message said:

for some tastiness. But not only is that bad, but it's doubly bad since
it's greasy as hell. Despite my yearning for fried fish, the concept

today

Quoted message said:

makes me feel a little icky in the tummy.

Any suggestions available out there? Thanks in advance!

--
Felicia D.

210/180/140 since: 4/1/2005
monthly goal: 5 lbs.

"Gary Gordon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My favorite way is to coat with Cajun spice (available in most grocery
stores). Then saute in olive oil until blackened.

You could do the same with simply salt and pepper or any combination of
spices that suit you fancy. Cook until tranlucent - don't overcook.

They are also delicious done on the grill. You can use a grill topper
with
little hole to make it easier to turn the filets.

Gary

Hmm, your suggestions sound yummy indeed.

I was considering coating them lightly in some mixed herbs, wrapping them in
foil with some butter, and baking them. I'm just leery of over-spicing
(which is my fear whenever I attempt something in the Cajun vein).

Thanks!

--
Felicia D.

210/180/140 since: 4/1/2005
monthly goal: 5 lbs.

Felicia wrote:
:: I've some catfish fillets that I'd like to cook for dinner, but I'm
:: at a loss of how to prepare them. I'm not a big fan of lemony
:: stuff, so most of the recipes I've found are right out.
::
:: Back before the LC way I'd have covered them in corn meal and fried
:: them up for some tastiness. But not only is that bad, but it's
:: doubly bad since it's greasy as hell. Despite my yearning for fried
:: fish, the concept today makes me feel a little icky in the tummy.
::
:: Any suggestions available out there? Thanks in advance!

Get some pork rinds. Grind them up. get some parmesan cheese, mix in with
the ground rinds. Add some seasoning. Use that as a batter for your fried
cat fish. Dice your fish into chucks to make nuggets.

Let the oil drain. You can eat fat on a LC diet, you know.

::
::
:: --
:: Felicia D.
::
:: 210/180/140 since: 4/1/2005
:: monthly goal: 5 lbs.

Felicia said:

I've some catfish fillets that I'd like to cook for dinner, but I'm at a
loss of how to prepare them. I'm not a big fan of lemony stuff, so most of
the recipes I've found are right out.

Back before the LC way I'd have covered them in corn meal and fried them up
for some tastiness. But not only is that bad, but it's doubly bad since
it's greasy as hell. Despite my yearning for fried fish, the concept today
makes me feel a little icky in the tummy.

Any suggestions available out there? Thanks in advance!

My current fave way to cook catfish is to grease a baking dish, lay the
filets in it, put a layer of regular jarred salsa on top of each filet,
and bake at 350 F for 20-25 minutes, depending on the thickness of the
filets. Yum city!

Priscilla

Last night for dinner I made my catfish curry. Start with green curry
sauce, I use the Thai green curry mix and follow the directions on the
can/envelope omitting the sugar. It uses a can of coconut milk, some fish
sauce, basil and chicken broth. Chop up and add some green peppers--I had
some small yellow and red ones and added a few of those last night, made it
very colorful. Cook these for a little while and then add your catfish cut
in chunks, and a big sweet (Vidalia type) onion cut into strips. Cook until
fish is done and onions are cooked but still a little crispy. SO had his on
rice, I ate mine plain.

Catfish is also good sprinkled liberally with Cajun Seasoning and fried in a
hot pan. I use a cast iron frying pan.

In news:[email hidden],
Felicia <[email hidden]> stated
| I've some catfish fillets that I'd like to cook for dinner, but I'm
| at a loss of how to prepare them. I'm not a big fan of lemony stuff,
| so most of the recipes I've found are right out.
|
| Back before the LC way I'd have covered them in corn meal and fried
| them up for some tastiness. But not only is that bad, but it's
| doubly bad since it's greasy as hell. Despite my yearning for fried
| fish, the concept today makes me feel a little icky in the tummy.
|
| Any suggestions available out there? Thanks in advance!
|
|
| --
| Felicia D.
|
| 210/180/140 since: 4/1/2005
| monthly goal: 5 lbs.

the green curry sounds yum! from time to time I cook chicken with lime and lime
zest and fish sauce and onions and chillies and coconut milk. the girl who
taught me how to do it called it green curry although it involved not a single
particle of curry spices. I guess it can be easily adapted to cook catfish.
this recipe is almost identical to the receipt I got from my friend:

http://www.deliaonline.com/recipes/r_0000001347.asp

For the OP, I guess you wouldn't like the lime either since you don't like
lemons. So may be one of the fish recipes might be adapated for your purposes.
Just type fish in the search box and you'll find many. The measurements are
in British though.

FOB said:

Last night for dinner I made my catfish curry. Start with green curry
sauce, I use the Thai green curry mix and follow the directions on the
can/envelope omitting the sugar. It uses a can of coconut milk, some fish
sauce, basil and chicken broth. Chop up and add some green peppers--I had
some small yellow and red ones and added a few of those last night, made it
very colorful. Cook these for a little while and then add your catfish cut
in chunks, and a big sweet (Vidalia type) onion cut into strips. Cook until
fish is done and onions are cooked but still a little crispy. SO had his on
rice, I ate mine plain.

Catfish is also good sprinkled liberally with Cajun Seasoning and fried in a
hot pan. I use a cast iron frying pan.

In news:[email hidden],
Felicia <[email hidden]> stated
| I've some catfish fillets that I'd like to cook for dinner, but I'm
| at a loss of how to prepare them. I'm not a big fan of lemony stuff,
| so most of the recipes I've found are right out.
|
| Back before the LC way I'd have covered them in corn meal and fried
| them up for some tastiness. But not only is that bad, but it's
| doubly bad since it's greasy as hell. Despite my yearning for fried
| fish, the concept today makes me feel a little icky in the tummy.
|
| Any suggestions available out there? Thanks in advance!
|

Thanks a ton, everyone. I ended up sort of combining these ideas into a
spicy catfish bake that myself and the SO consumed quite happily.

Sort of my version of "fusion cooking" in that I fused everything ya'll
suggested into something pretty yummy only without the blackening because I
don't have a cast iron pan but am desirous of owning one.

Thank you again!

--
Felicia D.

210/180/140 since: 4/1/2005
monthly goal: 5 lbs.

Felicia said:

Sort of my version of "fusion cooking" in that I fused everything
ya'll suggested into something pretty yummy only without the
blackening because I don't have a cast iron pan but am desirous of
owning one.

Can one not bracken without cast iron? I have a cast iron skillet, but I
have a flat, glasstop stove. They two don't *seem* to mix well.

"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Can one not bracken without cast iron? I have a cast iron skillet, but I
have a flat, glasstop stove. They two don't *seem* to mix well.

I suppose one can blacken with any sort of skillet type instrument, I've
just been told that cast iron improves texture and taste when doing so. Had
an aunt who told me that if if was blackened and came out of a non-cast iron
pan then it was just plain "burnt."

I didn't argue! She's old and ornery.

--
Felicia D.

210/180/140 since: 4/1/2005
monthly goal: 5 lbs.

Cast aluminum would probably work but you need a thick pan to maintain an
even heat, thin ones get too hot too quick and also cool down too quick. I
use my cast iron pans for all my frying/sautéing. I do have a regular gas
stove.

In news:[email hidden],
Roger Zoul <[email hidden]> stated
|
| Can one not bracken without cast iron? I have a cast iron skillet,
| but I have a flat, glasstop stove. They two don't *seem* to mix well.

Catfish poaches quite nicely!

In a saute pan that has a tight cover:
Saute 1 T. shallots (onion, or leeks) in butter.
Bring to boil 1/4 c. liquid (orange juice, white wine, or broth).
Season with 1/4 t. orange zest, fresh rosemary, and cracked pepper.
Add fish fillets, cover and simmer for 8 minutes.

It's very easy and delicious!

Cheers,

suzi_cream_cheese