Hooked On Catfish

There's something for everyone when cooking up this versatile Southern icon.

The clean, slightly sweet flavor of catfish makes it perfect with almost anything. Farmed in the South, it is widely available and affordable. Serve it as an entrée with a tangy lemon sauce or in a creamy-spicy appetizer-both dishes are sure to make you a catfish fan.

PECAN CATFISH WITH LEMON SAUCE

MAKES 4 SERVINGS

PREP: 20 MIN., CHILL: 8 HRS., COOK: 16 MIN.

3 cups milk

1/8 teaspoon hot sauce

4 (6-ounce) catfish fillets

1 large egg, lightly beaten

¾ cup all-purpose flour

2 teaspoons salt

1 teaspoon ground red pepper

1 teaspoon ground black pepper

1 cup pecans, finely chopped

Vegetable oil

½ cup dry white wine or chicken broth

½ cup whipping cream

¼ cup lemon juice

1 tablespoon all-purpose flour

¼ teaspoon garlic powder

2 tablespoons butter or margarine, cut into pieces

COMBINE milk and hot sauce in a shallow dish; add catfish. Cover and chill 8 hours, turning occasionally.

REMOVE catfish from milk mixture. Whisk egg into milk mixture until blended.

COMBINE ¾ cup flour and next 3 ingredients; dredge catfish in flour mixture, shaking off excess. Dip in egg mixture; coat with pecans.

POUR oil to a depth of 2 inches into a Dutch oven; heat to 360°. Fry catfish 3 minutes on each side or until it flakes with a fork. Drain fish on paper towels.

BRING wine, whipping cream, and lemon juice to a boil, stirring constantly. Whisk in 1 tablespoon flour and garlic powder, and simmer, stirring often, 8 to 10 minutes or until thickened. Remove from heat; whisk in butter. Serve over fish.

MARY PAPPAS

RICHMOND, VIRGINIA

LAYERED CATFISH DIP

MAKES 12 APPETIZERSERVINGS

PREP: 15 MIN., COOK: 5 MIN.

3 cups water

2 (8-ounce) catfish fillets

1 (8-ounce) package cream cheese, softened

1 (3-ounce) package cream cheese, softened

2 tablespoons Worcestershire sauce

2 tablespoons mayonnaise

1 tablespoon lemon juice

1/8 teaspoon garlic salt

1/3 cup chopped onion

1 cup chili sauce

Garnish: fresh lemon slice

Assorted crackers

BRING 3 cups water to a boil in a large skillet; add catfish, and return to a boil. Cover, reduce heat, and simmer 5 minutes or until fish flakes easily with a fork. Remove from skillet; drain well, and cool slightly. Flake fish with a fork.

STIR together cream cheese and next 4 ingredients until blended. Stir in onion. Spread cream cheese mixture in a shallow dish. Add chili sauce, and top with pieces offish. Garnish, if desired. Serve with crackers.

THE CATFISH INSTITUTE

INDIANOLA, MISSISSIPPI

Copyright Southern Progress Corporation Mar 2005
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