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
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
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
minutes or until fish flakes.
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
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
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.
RIVER CHEESY BAKED CATFISH
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
c. grated Parmesan cheese
1/4 tsp. red pepper
1/2 tsp. salt
Combine crackers, crumbs, cheese, sesame seeds,
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.
1 pound catfish fillets
1/2 cup crushed corn flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon white pepper
teaspoon crushed dried thyme
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
Wash fish fillets and pat dry; set aside.
shallow bowl, combine corn flakes, paprika,
cayenne, black pepper, white pepper, thyme,
onion powder, garlic powder
Dredge catfish in coating mixture and fry in a heavy,
heated skillet in oil for 2 minutes on each side. Drain
Serving Size: 3
and Wild Rice Soup
1 cup wild rice mix
4 cups water
1 teaspoon salt
1 cup celery, chopped
2 garlic cloves, crushed
1/4 cup butter
1/3 cup flour
5 cups chicken broth
1/2 teaspoon curry
1/4 teaspoon pepper
2 pounds catfish, diced
2 cups half and half
1/4 cup sherry
teaspoon red pepper flakes
Place wild rice mix in a colander and rinse under
drain. In a medium saucepan,
bring water and salt to a boil; add the rice.
Return to a boil, reduce the heat, cover,
simmer for 45 to 55 minutes,
or until the rice is tender; drain.
Meanwhile, in a large kettle, cook chopped onion,
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
flakes easily. Stir in the cooked wild rice mix,
half and half, sherry, and red pepper flakes.
Heat through. Serving
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
trimmed sugar peas
6 green onions, trimmed and chopped
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
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;
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,
until catfish flakes easily when tested with a fork.
Add tomato and reserved vegetables. Place the cooked
in a large serving bowl. Add the catfish mixture,
tossing gently to coat. Garnish with Parmesan and dill weed and serve
Serving Size: 4
1 1/2 pounds catfish fillets
3 tablespoons Worcestershire Sauce
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.
sauce, lemon juice, garlic,
paprika and pepper in large bowl; mix well.
Pour over catfish and marinate in
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
3 tablespoons soy sauce
1 tablespoon lemon juice
2 teaspoons smoke flavoring
1 vegetable cooking spray
1 pound catfish
In a small bowl, combine soy sauce, lemon juice, garlic powder,
smoke flavoring. Preheat a broiler pan for 5 minutes then
coat with vegetable cooking spray. Place catfish filets on the
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
tablespoons orange juice
2 tablespoons melted butter
1 teaspoon kosher salt
1/2 teaspoon toasted ground cumin
Crispy Baked Catfish
1/pced-fat French salad dressing
cut into 4 pieces
Heat oven to 450░. Spray broiler pan rack with nonstick cooking
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
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.
a bowl, mix the next eight ingredients with a whisk.
Add the oil and whisk into an emulsion. Spread the sauce over the
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.
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
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
1 cup of Chopped celery
1/2 cup of Chopped bell pepper
1/4 cup of Diced garlic
2 Bay leaves
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
1 cup of Chopped green onions
1/2 cup of Chopped parsley
Salt and cracked black
Pepper to taste.
4 ea 5-8 oz catfish fillets
1 cup of 90-110 count shrimp (peeled
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,
three to five minutes. Add tomato sauce and fish stock,
bring to a low boil, reduce to simmer and cook thirty minutes,
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.
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
the center of each serving plate.
Serve catfish Creole on top of white rice and garnish with chopped parsley.
may also be served over pasta.