Recipes and preparation tips for catfish. This fine white fleshed fish is a delicious addition to any diet. We will provide you tips on preparation and some mouth watering recipes to suit any taste.
Fresh farmed raised catfish or freshly caught 'wild' fish provide excellent quality fish for all recipes.
Stu's Catfish Preparation Tip:
I always fillet my catfish as soon as I can and I make sure that all the lower belly fat and the dark lateral line flesh is removed. Next I prepare a salt water solution that is about 1 Tbs.kosher or sea salt to each quart of water. The fillets are soaked over night in the frig in a nonmetallic container. The fish are ready to go but if you marinate them another day in either regular milk or buttermilk you will be quite surprised how much better this fish will taste.
Stu's Cajun Catfish
4 - 6 medium sized catfish fillets.
1/2 cup of your favorite Italian salad dressing
2 Tbs. margarine, olive or canola oil
1 tsp. Cajun Seasoning (Emeril's is my choice)
1/4 tsp. lemon pepper
1/4 tsp. red pepper flakes
1/4 tsp. garlic powder
In small bowl combine and mix dry ingredients
Place catfish in a shallow non-metal pan and pour salad dressing over fillets. Cover and marinate in frig for at least 2 hours and turn at least once.
Heat a skillet with the bottom coated with the margarine or oil. Remove fillets from salad dressing. Drain.
Heavy sprinkle of seasoning mix on both sides of filets.
Place fillets in the heated skillet. Cook covered about 15 minutes or until fish flakes easily with fork.
I like to serve this fish with red beans and rice, warm garlic bread and a leafy salad. This is a complete meal that is healthy and tastes great.
Copyright © 2006 ...Waters Edge
