FISH ALMONDINE
From when I was expecting my first baby, Alex, to well past the birth of my second child, Paige, I used to meet my grandmother, Ga-Ga, at Luby's Cafeteria in my hometown for lunch on an almost monthly basis. Luby's had a mega-long (it seemed like a football field, but probably wasn't quite) serving line of prefilled small plates holding such comfort foods as Jell-O salad, macaroni and cheese, Salisbury steak, fried chicken, mashed potatoes, and slices of pie as far as the eye could see. But for me, the single most memorable dish at Luby's was their gloriously consistent Fish Almondine. No matter which seventeen sides I selected (okay, sometimes it was eighteen), Fish Almondine was always the main course for me. This is my best attempt to re-create the Luby's magic. (I love and miss you, Ga-Ga.)
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
- Add the parsley and toss it in . . .
- Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
- Dredge both sides of the fish in the flour, shaking off any excess.
- Spread a generous tablespoon of mayonnaise over each piece of fish . . .
- And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
- Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.
OVEN BAKED ALMOND CRUSTED CATFISH FILLETS
I can't remember where I got this recipe but I've been making it for several years now. This is real easy to make.
Provided by Catnip46
Categories Weeknight
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven rack slightly above the middle of the oven and preheat to 500.
- Cut the catfish fillets into serving size pieces.
- Place the milk in a bowl and whisk the egg into it.
- Add the Cajun spice, minced onion and black pepper to the milk/egg mixture.
- In a separate flat dish, mix the bread crumbs and the sliced almonds. Dip the fish pieces into the seasoned egg wash, then coat them with bread crumb/almond mixture.
- Place the coated catfish fillets on a well greased (olive oil or similar oil) flat baking pan.
- Pour the melted butter evenly over the fillets.
- Place the baking pan on rack and bake for 10-12 min or until fish flakes easily. It is better not to over-cook fish.
Nutrition Facts : Calories 586.2, Fat 34.4, SaturatedFat 12.1, Cholesterol 205.9, Sodium 554, Carbohydrate 24.6, Fiber 2.8, Sugar 2.6, Protein 43.4
CATFISH ALMONDINE
Make and share this Catfish Almondine recipe from Food.com.
Provided by skat5762
Categories Lunch/Snacks
Time 11m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon of the butter in a large skillet over medium heat.
- Add catfish fillets and cook for 2 to 3 minutes on each side, or until fish flakes easily when tested with a fork.
- Transfer to a serving platter and keep warm.
- In the same skillet, melt remaining 1 tablespoon butter.
- Add almonds, lemon zest and lemon juice and saute for 1 minute.
- Pour sauce over fillets and garnish with parsley and lemon.
Nutrition Facts : Calories 320.1, Fat 22.1, SaturatedFat 6.9, Cholesterol 95.1, Sodium 131.1, Carbohydrate 1.6, Fiber 0.9, Sugar 0.4, Protein 27.9
FRIED CATFISH AND SPAGHETTI
Spaghetti in a hearty tomato sauce accompanies this tender, flaky fish, coated in crisp cornmeal in this Southern dish. It's often paired with potato salad, and linked to the Deep South and the Midwest. But the recipe developer Millie Peartree grew up eating it in New York, where her mother, Millie Bell, who is from Savannah, Ga., would serve it as part of Friday night fish fries. This recipe calls for catfish, but whiting or flounder would also work well. Just make sure to look for a cornmeal that's not extra fine for the crispiest fish.
Provided by Millie Peartree
Categories pastas, seafood, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Marinate the catfish: In a medium bowl, mix together buttermilk, mustard, salt and pepper. Add the catfish strips, turning to coat each side, and place in the refrigerator to marinate as you prepare the sauce.
- Prepare the pasta sauce: In a large pot set over medium-high, heat olive oil until it shimmers. Add ground meat, onion, green pepper, seasoned salt and black pepper. Cook until the meat is browned and cooked through and the vegetables have softened, about 5 to 7 minutes. Add garlic and cook until fragrant, 30 seconds.
- Add tomato sauce, crushed tomatoes, stock, sugar, tomato paste, Worcestershire sauce, Italian seasoning, parsley, basil and red-pepper flakes. Continue to simmer until sauce has thickened, about 20 to 30 minutes.
- While the sauce is cooking, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
- As pasta cooks, prepare the fish for frying: As sauce cooks, heat the vegetable oil over medium-high in a large (12-inch) cast-iron skillet until it reaches 365 degrees on an instant-read thermometer.
- In a medium bowl or resealable plastic bag, combine the cornmeal, flour and seafood seasoning. Add the fish to the mixture, a few strips at a time, and tumble gently to coat evenly
- Working in batches, fry fillets until golden brown, about 5 minutes, flipping occasionally with tongs. Avoid crowding the pan, so that the fillets have room to brown properly. (Fish should be slightly crisp outside, and moist and flaky inside.) Drain on paper towels, and hit with seafood seasoning or salt as soon as the fried strips come out of the oil.
- Toss the spaghetti into the simmered sauce. Serve the sauced pasta across plates, alongside the fried fish. Sprinkle more basil and parsley over the top.
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