Catfish - Recipe

Ebony, March, 2000 by Charlotte Lyons

The Catch of The Day

From the tiniest country kitchens to the largest urban restaurants, catfish, in recent years, has become a popular favorite from coast to coast. No longer is it viewed as an unappealing scavenger that once was an almost-exclusive dish among low-income families in the South.

Now that catfish is a farm-raised delicacy--fed a "gourmet diet" of high-protein food pellets, which results in a mild flavor and firm texture--many of the nation's most famous chefs are developing creative recipes that include catfish.

Whether you want to broil it, bake it, fry it or grill it, catfish is a palate-pleasing delight that is inexpensive and easy to prepare. So be creative in your own kitchen and try some of the following catfish recipes to create dishes that your family and friends will enjoy.

Catfish A La Meuniere

Salt and white pepper to taste

4 catfish fillets
1/4 cup all-purpose flour
2 tablespoons butter or margarine
2 tablespoons chopped parsley
2 tablespoons butter or margarine
  Juice from 1/2 lemon
  Lemon slices

On both sides, season catfish lightly with salt and pepper to taste. Coat catfish lightly but thoroughly with flour; shake off excess. Heat large, heavy, non-stick skillet over high heat until hot. Add butter; when butter is hot, fry fish fillets, making sure they do not touch each other or sides of pan. Cook fillets about 2 minutes on each side until lightly browned and until fillets flake easily when tested with fork. Remove fish to warm platter; sprinkle with chopped parsley. Quickly wipe out skillet; return to high heat. Add 2 tablespoons butter, swirling pan as butter melts. When butter turns a light hazelnut brown (make sure it does not burn), immediately squeeze juice from the lemon half into butter; pour over fish. If desired, garnish fish with lemon slices and parsley. Serve immediately.

Yields 4 servings

EACH SERVING: CALORIES 288, FAT 16.0 G., CHOLESTEROL 1.8 MG., DIETARY FIBER 0.2 G., SODIUM 193 MG.

Ranchero Catfish With Salsa

4 catfish fillets
1 cup finely crushed tortilla chips
1/2 teaspoon chili powder
3 tablespoons lime juice
1 tablespoon vegetable oil
1 cup salsa
  Chopped fresh cilantro

Heat oven to 450 degrees. Lightly grease a baking sheet. Cut each catfish fillet in half. Rinse in cold water and pat d with paper towels. Mix crushed tortilla chips and chili powder in a shallow dish or on a piece of wax paper. Mix lime juice and oil in another shallow dish. Dip catfish in lime mixture, then immediately coat in seasoned tortilla crumbs. Place on greased baking sheet. Sprinkle catfish with any remaining tortilla crumbs. Bake 8 to 10 minutes or until crisp and golden and fish flakes easily when tested with fork. Heat salsa in small saucepan over low heat. Arrange catfish on serving plates and spoon salsa across the center. Sprinkle with cilantro and serve.

Yields 4 servings

EACH SERVING: CALORIES 508, FAT 25.9 G., CHOLESTEROL 93 MG., DIETARY FIBER 4.4 G., SODIUM 432 MG.

Catfish Amandine

6 catfish fillets
  Milk
  All-purpose flour
  Salt and pepper to taste
1/4 cup vegetable oil
2 tablespoons butter or margarine
1 2.25-ounce package sliced
  almonds, toasted
  Lemon wedges

Place fillets in dish and add just enough milk to barely cover. Let stand for one hour. Drain the fish, and wipe lightly with paper towel. Season flour with salt and pepper, and coat fillets lightly but thoroughly with seasoned flour. Shake off extra flour. In a large skillet, cook the fish in hot oil until golden brown on both sides (turning only once) and fish flakes easily when tested with fork. Remove the fish to a warm platter. Quickly wipe out the skillet and add the batter. When butter is hot and foamy, add almonds. Pour butter and almonds over fish. Serve with lemon wedges if desired.

Yields 6 servings

EACH SERVING: CALORIES 305, FAT 20.5 G., CHOLESTEROL 105MG., DIETARY FIBER 0.3 G., SODIUM 117 MG.

Easy Catfish Soup

1 medium onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves, crushed
2 tablespoons vegetable oil
2 10 3/4-ounce cans condensed chicken
  broth
3 soup cans water
1/4 teaspoon crushed red pepper
2 large potatoes, cubed
1 medium carrot, thinly sliced
1 1/2 A pounds catfish fillets, cut into
  1-inch pieces
1/2 medium green pepper, diced
  Salt and pepper to taste

In Dutch oven, cook and stir onion, garlic and thyme in oil until onion is tender. Add broth, water, crushed red pepper, potatoes and carrots. Heat to oiling; reduce heat. Cover and simmer for 5 minutes. Add fish and green pepper. Heat to boiling; reduce heat, cover and simmer until fish flakes easily with fork, about 5 minutes.

Yields 6 servings

EACH SERVING: CALORIES 215, FAT 8.9 G., CHOLESTEROL 67 MG., DIETARY FIBER 1.3 G., SODIUM 783 MG.

Cheesy Catfish

2 tablespoons butter or margarine
1/2 cup grated Parmesan cheese
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
1/2 teaspoon pepper
1 teaspoon paprika
2 pounds catfish fillets

Heat oven to 400 degrees. Place butter in 13x9-inch baking pan and put in oven to melt while oven is heating. Remove from oven. Mix Parmesan cheese, cornmeal, flour, pepper and paprika in a plastic bag. Add catfish fillets, lets, one at a time, and shake to coat with Parmesan mixture. Arrange fillets in a single layer in the prepared pan, turning once to coat with butter. Sprinkle remaining cheese mixture over fish. Bake for 10 to 15 minutes or until golden brown and fish flakes easily when tested with a fork.