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Spicy Blue Cat Fish Fry
10 lbs of Bluecat Cleaned, Rinsed and Trimmed be sure to Remove all Red Meat and Fat
cut into 3x4 chunks and then cut them in to thin slices.
Batter - 1 bag of Corn Meal /Fine, 1 1/2 oz of Zatarains Blackened Seasoning
1/4 cup of salt.1 Gallon of Peanut Oil Preheat Fryer to 350░F while frying the fish
maintain a temperature at 300░F
Fry until they float.
Serving Size: 8
Absolute Best Baked Catfish
    * 1 c fresh parmesan cheese; grated
    * 1/2 c flour
    * 1/4 ts seasoned salt
    * 1/2 ts black pepper
    * 1 ts paprika
    * 1 egg:beaten
    * 1/2 c milk
    * 6 catfish fillets
    * 1/4 c butter: melted
    * 1 clove garlic: crushed
    * 1 paprika and black pepper
Mix well first 5 ingredients. Separately, mix well egg and milk.
Dip fish in egg mixture; dredge in flour mixture. Put fish in
greased 9x13-inch baking dish. Saute garlic in butter for 2-3 minutes;
 drizzle over fish; sprinkle with paprika and pepper; bake at 350 degrees
 for 40 minutes or until fish flakes. 

Baked Catfish
8 skinned catfish fillets
1 cup breadcrumbs
1 cup grated parmesan cheese
3/4 cup chopped fresh parsley
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon paprika
2 teaspoons salt
1 teaspoon black pepper
1/2 lb butter, melted
Lemon wedges
Parsley sprigs
Preheat the oven to 375░F.
Lightly coat a 13x9-inch baking dish with
oil cooking spray.Pat the fish dry.
Combine the dry ingredients in a shallow bowl and stir well. Dip the catfish in the melted butter and roll in the bread crumb mixture.
Arrange the fillets in the prepared baking dish.
Bake uncovered for 20-30 minutes or until the fish flakes easily. Garnish with lemon wedges and parsley sprigs.
Beer Battered Catfish
3 lb. catfish
     ╝ cup cornmeal
     ╝ cup flour
     2 eggs, beaten
     1 12-ounce beer
     ╝ cup minced onion
     3 cups vegetable oil
     salt and pepper to taste
In a medium mixing bowl blend flour, cornmeal, salt, and pepper together.
In a separate medium mixing bowl beat egg well, add beer and minced onions,
mix well. Cut the catfish into 2 inch cubes or strips.
Heat the vegetable oil. Roll the catfish into the flour mixture,
then dip into the beer-egg mixture, then back into the flour mixture.
Place flour and dipped catfish into the deep-fry, cook until golden brown.

6 Spring River Catfish filets (3-5 oz. each)
1 c. finely crushed round cheese crackers
1 tsp. chopped parsley
1/4 c. sesame seeds
1/2 tsp. pepper
1/2 c. butter
1/2 c. grated Parmesan cheese
1/4 tsp. red pepper
1/2 tsp. salt
Combine crackers, crumbs, cheese, sesame seeds,
salt, parsley, and both peppers. Dip filets in
melted butter and roll in cracker crumb mixture.
Place fillets on baking sheets that have been
lined with aluminum foil. Bake in hot oven (400 degrees)
for 20 minutes or until fish is golden brown.
Top with fresh grated Parmesan cheese (optional).
Yield: 6 servings.
Cajun Catfish
1 pound catfish fillets
1/2 cup crushed corn flakes
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon white pepper
1/2 teaspoon crushed dried thyme
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon vegetable oil
Wash fish fillets and pat dry; set aside.
 In a shallow bowl, combine corn flakes, paprika,
cayenne, black pepper, white pepper, thyme,
onion powder, garlic powder and salt.
Dredge catfish in coating mixture and fry in a heavy,
heated skillet in oil for 2 minutes on each side. Drain before serving.
Serving Size: 3

Catfish and Wild Rice Soup
1 cup wild rice mix
4 cups water
1 teaspoon salt
1 onion, chopped
1 cup celery, chopped
2 garlic cloves, crushed
1/4 cup butter
1/3 cup flour
5 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon curry
1/4 teaspoon pepper
2 pounds catfish, diced
2 cups half and half
1/4 cup sherry
1/2 teaspoon red pepper flakes
Place wild rice mix in a colander and rinse under
running water; drain. In a medium saucepan,
bring water and salt to a boil; add the rice.
Return to a boil, reduce the heat, cover,
and simmer for 45 to 55 minutes,
or until the rice is tender; drain.
Meanwhile, in a large kettle, cook chopped onion,
chopped celery, and crushed garlic cloves in butter
until tender. Stir in flour. Add chicken broth, salt,
curry powder, and pepper. Bring to a boil.
Add diced catfish. Return to a boil, reduce the heat,
cover, and simmer for 15 minutes, or until the
fish flakes easily. Stir in the cooked wild rice mix,
half and half, sherry, and red pepper flakes.
Heat through. Serving Size: 6

Catfish Pasta Primavera
1 package 12-oz. Fettuccine
1/4 cup butter
1/2 red bell pepper, seeded and julienned
1/2 yellow bell pepper, seeded and julienned
1/2 green bell pepper, seeded and julienned
4 ounces trimmed sugar peas
6 green onions, trimmed and chopped
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound 1-inch cubed catfish
1 tomato, chopped
1/4 cup grated Parmesan cheese
1/2 teaspoon dill weed
Cook fettuccine according to the package directions;
drain. While fettuccine cooks, heat a large skillet
over medium heat. Melt butter and sautÚ bell peppers,
peas and green onions until tender-crisp, about 4 minutes.
Remove vegetables from the skillet and set aside.
Add chicken broth, salt and pepper to the skillet;
bring to a boil and add catfish. Return to a boil,
reduce heat and simmer, uncovered, for 3 minutes,
or until catfish flakes easily when tested with a fork.
Add tomato and reserved vegetables. Place the cooked
fettuccine in a large serving bowl. Add the catfish mixture,
tossing gently to coat. Garnish with Parmesan and dill weed and serve warm.
Serving Size: 4

Grilled Catfish Fillets
1 1/2 pounds catfish fillets
3 tablespoons Worcestershire Sauce
2 tablespoons lemon juice
1 clove garlic, crushed
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
Place catfish in a shallow baking dish; set aside.
Combine Worcestershire sauce, lemon juice, garlic,
paprika and pepper in large bowl; mix well.
Pour over catfish and marinate in
for 2 hours. Preheat grill or broiler.
Transfer catfish to large sheet of heavy aluminum foil.
Fold up sides to form a rim; pour marinade over the catfish.
Grill or broil in foil for about 5 minutes or until catfish flakes
when tested with fork at the thickest part.
Serving Size: 4

Smoky Broiled Catfish
3 tablespoons soy sauce
1 tablespoon lemon juice
1/4 teaspoon garlic powder
2 teaspoons smoke flavoring
1 vegetable cooking spray
1 pound catfish
In a small bowl, combine soy sauce, lemon juice, garlic powder,
and smoke flavoring. Preheat a broiler pan for 5 minutes then
coat with vegetable cooking spray. Place catfish filets on the broiler pan.
Brush with the soy sauce mixture. Broil 3" from the heat for 4 to 6 minutes,
basting occasionally, or until the catfish flakes easily.
Serving Size: 4
Tabasco Chipotle Grilling Sauce
1/4 cup Tabasco Chipotle pepper sauce
2 tablespoons ketchup
3 tablespoons orange juice
2 tablespoons melted butter
1 teaspoon kosher salt
1/2 teaspoon toasted ground cumin

 Crispy Baked Catfish
garlic salt
1/pced-fat French salad dressing
catfish filets, cut into 4 pieces
Heat oven to 450░. Spray broiler pan rack with nonstick cooking spray.
Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and Pepper
Lightly brush dressing on fish fillets, coating all sides of
Coat fish with cornmeal mixture. Place fish on rack in broiler pan.
Bake uncovered about 15 minutes or until fish flakes easily with fork.

Barbecued Catfish Recipe
• 2 pounds catfish fillets, cut in serving-size pieces
• 1 tablespoon packed dark brown sugar
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 teaspoon Worcestershire sauce
• 1/4 cup cider vinegar
• 1/4 cup tomato ketchup
• 1/4 cup canola oil
• cooking spray
Arrange the catfish fillets in a shallow, nonmetallic baking dish.
In a bowl, mix the next eight ingredients with a whisk.
Add the oil and whisk into an emulsion. Spread the sauce over the catfish fillets
and let stand refrigerated for about 15 minutes. Turn the catfish fillets,
spread the sauce and let stand refrigerated for another 15 minutes.
Liberally spray the rungs of hinged wire grills with cooking spray.
Arrange the catfish fillets in the grills, brush sauce onto them,
and cook four to five inches from the coals for six minutes with the grill cover down.
Baste with more sauce, turn, and cook for an additional six minutes.
If your grill doesn't have a cover, use aluminum-foil tent,
or cook for eight or more minutes on each side or long enough to cook catfish
until it flakes with a fork. Remove fish to a platter and serve it at once.
Ingredients: Baked Caserole
For the Sauce:
3/4 cups of Melted butter
1  cup of Chopped onions
1  cup of Chopped celery
1/2 cup of Chopped bell pepper
1/4 cup of Diced garlic
2 Bay leaves
2  cans of Tomato sauce (8 oz)
1  cup of Fish stock
1/2 ts of Sugar
1  pn of Dry thyme
1  pn of Dry basil
1  cup of Chopped green onions
1/2 cup of Chopped parsley
Salt and cracked black
Pepper to taste.
For Cooking:
4  ea 5-8 oz catfish fillets
1  cup of 90-110 count shrimp (peeled
And deveined) 
Reserved Creole sauce
4  cup of Cooked white rice
1/4 cup of Chopped parsley
For Sauce In a two quart heavy sauce pan, melt butter over medium high heat.
Saute onions, celery, bell pepper, garlic and bay leaves until vegetables are wilted,
approximately three to five minutes. Add tomato sauce and fish stock,
bring to a low boil, reduce to simmer and cook thirty minutes, stirring occasionally.
Add sugar, thyme, basil, green onions and parsley.
Continue to cook ten additional minutes and season to taste using salt and pepper.
Remove from heat and set aside.
For Cooking Preheat oven to 375 degrees F.
Place catfish fillets in an ovenproof casserole dish large enough to hold the four fillets.
Sprinkle the shrimp evenly over the top of the fillets.
Spoon the Creole sauce generously until fish and shrimp are well covered.
Place covered baking dish in oven and cook approximately thirty minutes
or until fish is done. Heat rice under hot tap water and place an equal amount
in the center of each serving plate.
Serve catfish Creole on top of white rice and garnish with chopped parsley.
This dish may also be served over pasta.

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