CATFISH CAKES

CATFISH CAKES

1 pound U.S. farm-raised catfish fillets
1 cup panko bread crumbs
1/4 cup mayonnaise
1 egg, beaten
1 tablespoon lemon juice
3 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
3 teaspoons seafood seasoning (Old Bay)
1 teaspoon chopped fresh parsley
1/4 teaspoon salt
2 tablespoons olive oil

Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray

Place fish on prepared baking sheet and bake 15 to 18 minutes, or until fish flakes easily with a fork; let cool.

Meanwhile, in a large bowl, combine bread crumbs, mayonnaise, egg, lemon juice, Worcestershire sauce


i , mustard, seafood seasoning, parsley, and salt; mix well. Flake fish into breadcrumb mixture and mix gently until well combined. Form mixture into 5 large or 10 small equal-sized "cakes."

In a large skillet over medium heat, heat oil until hot. Add fish cakes in batches and cook 4 to 5 minutes per side, or until golden and heated through.

OVEN-FRIED MISSISSIPPI CATFISH

I’ve made fish tacos with this oven-fried catfish, I’ve served it at a grown-up dinner party with fancy macand-cheese, and I’ve eaten it straight off the baking pan dipped into a jar of tartar sauce. No one ever misses the extra oil. 

1 pound Mississippi farm-raised catfish, rinsed, dried, and cut into 2-inch strips
½ cup low-fat milk
⅛ cup Creole or other grainy mustard
¾ cup yellow cornmeal (any grind works)
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
2 tablespoons olive or canola oil, divided


In a medium-size bowl, soak the catfish in the milk for 30 minutes at room temperature. Drain the catfish and coat it evenly with the mustard. Preheat the oven to 500º In another medium-size bowl, combine the cornmeal, salt, black pepper, and cayenne, stirring well to combine. Brush the baking pan with 1 tablespoon oil. One at a time, dredge each piece of fish through the cornmeal mixture, shake off the extra cornmeal, and place them on the baking pan. Bake the fish until the undersides are golden, about 7 minutes. Drizzle remaining 1 tablespoon olive oil over the fish; then carefully turn each piece over and bake for another 7 minutes, or until cooked through.

FRIED CATFISH SANDWICHES

Fried-Catfish Sandwiches 

Moist, juicy catfish, coated with cornmeal and fried crisp, makes a delicious sandwich on a crusty roll with peppery mayonnaise. If you're not in a sandwich mood, skip the roll, but don't hold the mayo: It makes a fine dipping sauce for the fish.

1/2 cup mayonnaise

3/4 teaspoon fresh-ground black pepper

1/8 teaspoon cayenne

4 large crusty rolls, split

3/4 cup cornmeal

1 1/4 teaspoons salt

1/2 teaspoon dried thyme

2 pounds catfish fillets

2 eggs, beaten to mix

1/4 cup cooking oil

3 cups tender greens, such as spinach or leaf lettuce (about 2 ounces)

In a small bowl, combine the mayonnaise, 1/2 teaspoon of the black pepper, and the cayenne. Spread the mayonnaise mixture on the rolls.

In a shallow bowl, combine the cornmeal with the salt, thyme, and the remaining 1/4 teaspoon black pepper. Dip the fillets into the beaten eggs and then into the seasoned cornmeal. Shake off the excess cornmeal.

In a large nonstick frying pan, heat the oil over moderate heat. Add the cornmeal-coated fish and fry, turning once, until golden on the outside and just done in the center, about 4 minutes per side for 3/4-inch-thick fillets. Drain the fish on paper towels. Sandwich the catfish and greens in the rolls.

NOTES Fish Alternatives Substitute moderately firm, lean fillets for the catfish. Scrod, rockfish, ocean perch, haddock, or tilefish are good options.

SUGGESTED PAIRING

These laid-back catfish sandwiches will be great with beer or with a straightforward, gulpable red wine. Choose a Gamay from California or a Beaujolais from France, which is also made from the Gamay grape. Chill the wine slightly for maximum enjoyment.

CATFISH SALAD IN PITAS

Catfish Salad in Pita

2 U.S. Farm-Raised Catfish Fillets, cooked and flaked

1 tablespoon Cajun seasoning

1 red bell pepper, diced

1 green bell pepper, diced

1 cup celery

1/2 red onion, finely diced

1/2 cup green onion, thinly sliced

1 cup mayonnaise

1 tablespoon hot sauce

Salt and pepper to taste

4 whole-wheat pita rounds, split and opened

8 green leaf lettuce leaves

1 large tomato, sliced (optional)

Sprinkle cooked catfish with Cajun seasoning.

Combine catfish, bell peppers, celery, onion, mayonnaise, hot sauce, and salt and pepper in bowl; mix well.

Place lettuce leaf and tomato slice in each pita half; spoon in catfish salad.

Serves 8

TERRINE DE POISSON AUX ÉCRIVISSES

TERRINE DE POISSON AUX ÉCRIVISSES

CATFISH PÂTÉ WITH CRAWFISH

1 Tbsp. minced shallots

3 Tbsp. butter

3 Tbsp. flour

1 cup milk

3 dashes Peychaud bitters

Tabasco, salt and white pepper to taste, at least 1/2 teaspoon each

1 pound skinless catfish

3/4 cup crawfish tails

2 Tbsp. lemon juice

Salt and white pepper to taste

4 egg whites

Cook minced shallots in butter for about a minute and then stir in flour.  Stir in milk whisk vigorously.  Stirring constantly, add the salt, pepper, Tabasco and bitters and cook until thick and smooth.  Chill.  Preheat oven to 350°.  In a food processor purée fish with lemon juice, salt and pepper. Add the egg whites one at a time, blending well after each.  Add the cold white sauce slowly.

Spoon 2/3 of the mixture into a buttered loaf pan.  Make a trench and carefully place tho crawfish tails down the center.  Cover with the remaining pâté.  Cover with buttered foil.  Put the terrine into a baking pan  and add hot water to reach 2/3 of the way up the sides of the terrine.  Bake for 1 hour or until an inserted knife comes out clean.

The pâté may be served hoy or cold; directly from the pan or un molded onto a platter.  Garnish with fresh dill and/or watercress.  To cut neat slices,dip the knife into boiling water.

Serves 6-8 as an appetizer.  You may use tiny cooked shrimp instead of crawfish.

FRIED CATFISH

Fried Catfish

Makes about 4 servings

1 pound catfish fillets, cut into 1- x 3-inch strips

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup milk

2 tablespoons yellow mustard

2 tablespoons fresh lemon juice

3 to 4 dashes hot sauce

2 cups corn flour

1 tablespoon cornstarch

Solid vegetable shortening, heated to 360 degrees

Thinly sliced yellow onions

Season the fish with salt and pepper. Place the strips in a bowl with milk, mustard, lemon juice, and hot sauce. Refrigerate for at least one hour.

Put the corn flour and cornstarch into a brown paper bag. Remove the catfish from the marinade, a few pieces at a time, allowing the marinade to drip off a bit. Put the strips in the bag and shake well to coat each piece.

Drop a few pieces of fish at a time into the hot oil. When they pop to the surface and are golden brown, remove and drain on paper towels. Scatter the onions over the fish and serve.

*

For fried shrimp, Papa used 2 egg yolks whisked with 2/3 cup milk seasoned with salt and cayenne. The shrimp were then dredged in the egg wash then in all-purpose flour. Shake off any excess batter and flour and deep-fry in 365-degree vegetable oil.

CATFISH SALAD

Catfish Salad in Pita

2 U.S. Farm-Raised Catfish Fillets, cooked and flaked

1 tablespoon Cajun seasoning

1 red bell pepper, diced

1 green bell pepper, diced

1 cup celery

1/2 red onion, finely diced

1/2 cup green onion, thinly sliced

1 cup mayonnaise

1 tablespoon hot sauce

Salt and pepper to taste

4 whole-wheat pita rounds, split and opened

8 green leaf lettuce leaves

1 large tomato, sliced (optional)

Sprinkle cooked catfish with Cajun seasoning.

Combine catfish, bell peppers, celery, onion, mayonnaise, hot sauce, and salt and pepper in bowl; mix well.

Place lettuce leaf and tomato slice in each pita half; spoon in catfish salad.

Serves 8

CATFISH WONTONS with ANDOUILLE SAUSAGE

Catfish Wontons with Andouille Sausage

2 U.S. Farm-Raised Catfish fillets
8 ounces Pepper Jack cheese
1 pound Andouille sausage
5 egg roll wrappers
1 egg
1 tablespoon water

Oil for frying

SAUCE
¾ cup white sugar
1⁄3 cup white vinegar
2⁄3 cup water
¼ cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch
Crushed red pepper (optional)

Instructions
CUT catfish fillets into 1″x 1″x½” pieces.
SLICE cheese into 1”x 1”x¼” pieces and sausage into ¼ inch rounds.
CUT egg roll wrapper in half. Make an egg wash by mixing egg and water. Brush egg wash on top of egg roll. Stack catfish, cheese and sausage on egg roll, wrap filling, and pinch edges closed with a fork.
ADD oil to a heavy, small pan and heat to medium high.
Add several wraps at a time and cook 3-4 minutes, turning frequently until golden brown. Remove from pan and drain on a paper towel.
SERVE with Sweet and Sour Sauce.

TO MAKE SAUCE mix all ingredients in a small pan and bring to a boil. Reduce heat to simmer and cook for 10-15 minutes, stirring constantly until thickened slightly. The sauce will thicken more as it cools.
SERVE with Sweet and Sour Sauce.

SWEET POTATO CATFISH CAKES

Catfish Sweet Potato Cakes

4 U.S. Farm-Raised Catfish fillets

Salt

3 sweet potatoes

1 russet potato

½ bulb roasted garlic, mashed

1 egg, beaten

1 tablespoon fresh tarragon,

chopped

1 egg, beaten

1 cup panko breadcrumbs

Olive oil

Fresh tarragon or cilantro

LIME MAYONNAISE:

2 tablespoons cilantro chopped

½ cup mayonnaise

1 lime, zested

1 tablespoon lime juice

PREHEAT oven to 350˚F.

SEASON catfish fillets with salt. Lightly spray a small baking dish with vegetable oil. Place fillets in dish and bake for 15-20 minutes or until done. Let cool and flake.

PEEL and chop potatoes. In a medium boiler, cover potatoes with water and add a pinch of salt. Bring to a boil. Lower heat and simmer until potatoes are soft. Drain.

MASH potatoes in a large bowl and set aside to cool. When cool, add garlic, egg and tarragon; gently fold in catfish flakes.

SHAPE into 3-inch cakes. Dip in beaten egg, then in breadcrumbs. Chill cakes in the refrigerator 30-60 minutes to firm them.

HEAT olive oil in a skillet over medium-high heat. Fry cakes until golden brown. Place on paper towel to drain.

TOP with a teaspoon of lime mayonnaise and garnish with a sprig of fresh tarragon or cilantro.

TO MAKE LIME MAYONNAISE combine all ingredients and chill.

BLACKENED CATFISH

Not Lackin' on the Blackenin' Catfish

2 tablespoons paprika

1 teaspoon cayenne

1 teaspoon dried thyme

1 teaspoon chili powder

2 teaspoons garlic powder

1 teaspoon ground cumin

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

4 (6-ounce) catfish fillets

2 tablespoons canola oil

2 tablespoons butter

4 lemon wedges

On a plate, mix together the paprika, cayenne, thyme, chili powder, garlic powder, cumin, salt and pepper for the blackened spice mixture. Coat the catfish fillets on one side (presentation side) only in the spice mixture and set aside.

Heat a large cast iron fry pan or saute pan over high heat until it is "white hot".

Add oil to pan. When oil begins to slightly smoke, add catfish fillets  (presentation side down)and cook about 2 to 3 minutes. Then turn over presentation side up) and put in a hot oven to finish cooking.  Cook in batches, if necessary, and transfer cooked fillets to a preheated 200 degree F oven while cooking remaining fillets.

To serve, top each fillet with 1/2 tablespoon of butter and serve with lemon wedges.

CATFISH CEVICHE

Catfish Ceviche
Words Fail Me...

Serve with corn chips. I especially like the cup-shaped ones for this.

1 lb U.S. Farm-Raised Catfish fillets, cut in to 1/4-inch pieces (the smaller the better-hard to do but worth the effort)
1 teaspoon grated lemon zest
½ cup fresh lemon juice
1 teaspoon grated lime zest
½ cup fresh lime juice
2 tablespoons extra-virgin olive oil
1 cup seeded and diced ripe tomato
½ cup finely diced red onion
2 garlic cloves, thinly sliced
2 tablespoons cilantro leaves
1 tablespoon oregano leaves
1 jalapeno, seeded, deveined, and minced
1 teaspoon salt
½ teaspoon sugar
1 avocado, pitted, peeled, and diced

In a large reseal able food-storage bag, combine the fish with the lemon and lime zests and juices. Allow to marinate in the fridge for a minimum of 4 and a maximum of 18 hours, turning every once and a while to mix.

Thirty minutes before serving, drain the fish and discard the liquid. Put the fish in a large mixing bowl and add the olive oil, tomato, red onion, garlic, cilantro, oregano, jalapeno, salt, sugar, and avocado. Mix gently, cover, and chill until ready to serve.


Serves 6

CATFISH GUMBO

Catfish Gumbo

1/4 c. vegetable oil
1 c. chopped parsley
1 c. chopped green pepper
1 c. chopped onion
2 cloves chopped garlic
4 c. beef broth
1 can (16oz.) tomatoes
1 pkg. (10oz.) frozen sliced okra
1/2 tsp. thyme
1 bay leaf
1/2 tsp. cayenne pepper
1/2 tsp. oregano
1 tsp. salt
4 catfish fillets, cut into 1-inch cubes

Heat oil in stockpot.
Sauté celery, green pepper, onion and garlic. Add beef broth, tomatoes, okra, thyme, bay leaf, cayenne pepper, oregano and salt. Cover and simmer 30 minutes.Add catfish and continue simmering 15 minutes or until catfish flakes easily. Remove bay leaf. Serve over cooked rice, if desired.
Makes 10 servings.