BAKED HERB CATFISH
Spice up August, National Catfish Month, with these well-seasoned fillets. A healthy twist on batter-fried catfish, the baked entree cuts the calories and saves the flavor. -Kathy Giannone, West Henrietta, NY
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Combine the first seven ingredients; sprinkle over fillets on both sides. Place in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, butter and garlic; drizzle over fillets., Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 249 calories, Fat 15g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 706mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.
LEMON PEPPER CATFISH
Steps:
- Combine flour, cornmeal and lemon pepper spice; set aside. In a separate bowl, lightly beat eggs.
- In a large frying pan, melt margarine over medium-high heat.
- Working one at a time, dip filets in egg and dredge in flour until well coated. Cook in hot margarine, turning once, until brown on both sides. Drain briefly on paper towels and serve.
Nutrition Facts : Calories 654.3 calories, Carbohydrate 50.2 g, Cholesterol 229.6 mg, Fat 34.9 g, Fiber 1.9 g, Protein 32.7 g, SaturatedFat 7.6 g, Sodium 645.3 mg, Sugar 1.5 g
CATFISH WITH LEMON/BUTTER SAUCE
I created this recipe for a catfish cooking contest by modifying a recipe for shrimp and spaghetti, which I also developed. -Rita Futral, Ocean Spring, Mississippi
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, melt butter over medium heat. Cook mushrooms and garlic, stirring occasionally, for 5 minutes. Add broth or wine, lemon juice, parsley, salt and pepper; cook 3 minutes, stirring occasionally. Add catfish, simmer, uncovered, for 6 to 8 minutes or until fish flakes easily with a fork. (Butter sauce will be thin.) Serve over spaghetti. Sprinkle with Parmesan cheese. Garnish with lemon and parsley if desired.
Nutrition Facts : Calories 379 calories, Fat 26g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 668mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
CATFISH WITH HERBED LEMON CREAM
Categories Milk/Cream Fish Broil Lemon Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl. Reserve 1 teaspoon seasoning mixture.
- Heat oil in heavy large nonstick skillet over medium-high heat. Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side. Transfer fish to 2 plates. Stir lemon juice into same skillet, scraping up browned bits. Stir in reserved 1 teaspoon seasoning mixture. Whisk in remaining 5 tablespoons cream. Boil until slightly thickened, about 1 minute. Season sauce with salt and pepper. Spoon sauce over fish.
PECAN-CRUSTED CATFISH WITH SPICY CREAM SAUCE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the pecan-crusted catfish: Preheat the oven to 375 degrees F. Sprinkle the fish with salt and pepper and set aside. Pulse the cornmeal with the pecans and some salt and pepper in a food processor until uniform and the size of breadcrumbs. Create a breading station with the flour on a plate, the milk and egg beaten together and the pecan-cornmeal mixture on another plate. Be sure to sprinkle salt and pepper on each part of the breading station. Dip the fish in the flour, then the egg, then the cornmeal mixture. Heat the oil in a large oven-safe saute pan over medium heat. Brown the coated catfish until golden on one side, about 3 minutes. Then turn the fillets over and place in the oven to finish cooking, about 10 minutes longer (a few minutes more if the fillets are thick).
- For the spicy cream sauce: Place the onions and garlic with the stock, wine and 1/2 cup water in a small saucepan. Boil and reduce for 5 minutes, gently pressing on the onions and garlic to release the flavors. Remove the onion and garlic and discard. Turn down the heat to low and whisk in the steak sauce and lemon juice, then the sour cream. Allow to cook and reduce 2 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, allowing the sauce to thicken slightly. (Place back on the heat for 10 seconds if needed to keep the temperature high enough.)
SKILLET-FRIED CATFISH WITH HERB TARTAR SAUCE
It may not be deep-fried, but with a satisfyingly crunchy cornmeal crust, this skillet-fried catfish has all the flavors and textures that you would expect from fried fish. Most important, served with a healthy dollop of Herb Tartar Sauce or a heap of Roxy's Grated Coleslaw (page 260), lemon wedges, and cold beer, it is just as sure to draw a crowd. This recipe can also be made with snapper, flounder, or any other flaky white fish.
Yield serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°F. Line a baking sheet with a brown paper bag.
- Rinse the catfish and pat dry. Slice each fillet lengthwise into 3 long strips and season with salt and black pepper to taste. Combine the buttermilk, egg, and hot sauce in a shallow bowl and stir to mix. In a separate bowl, combine the flour, cornmeal, and cayenne, season with salt and black pepper, and stir to mix.
- Pour canola oil into a large skillet about 1/4 inch deep and place over medium-high heat until sizzling hot (see Know-how, page 100).
- Dip each piece of fish in the buttermilk mixture, then dredge in the flour mixture to evenly coat both sides, shaking off any excess flour. Without overcrowding the skillet-you may need to fry in batches-place the fish in the hot oil and cook for 2 to 3 minutes per side, turning only once, until golden brown and crispy. If the fish is browning too quickly, reduce the heat to medium.
- Remove the fish from the skillet and drain on the lined baking sheet. Place the pan in the oven to keep warm while you fry the remaining fish, adding more oil to the skillet if needed. Season with additional salt and pepper, if desired, and serve hot with Herb Tartar Sauce, raw onion, and lemon wedges to squeeze over the fish.
- Make it a party with Squash Puppies (page 65), Creamy Potato Salad (page 266), and Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette (page 258).
CATFISH WITH HERBED LEMON CREAM
Pick up some crunchy coleslaw and corn bread to go with the fish. Bourbon-spiked sweetened peaches with vanilla ice cream are a nice dessert. From Bon Appétit, August 2001.
Provided by Vicki Butts (lazyme)
Categories Fish
Time 20m
Number Of Ingredients 9
Steps:
- 1. Combine cornmeal, thyme, lemon peel, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in bowl.
- 2. Reserve 1 teaspoon seasoning mixture.
- 3. Heat oil in heavy large nonstick skillet over medium-high heat.
- 4. Brush fish on both sides with 1 tablespoon cream; coat on both sides with seasoning mixture in bowl.
- 5. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side.
- 6. Transfer fish to 2 plates.
- 7. Stir lemon juice into same skillet, scraping up browned bits.
- 8. Stir in reserved 1 teaspoon seasoning mixture.
- 9. Whisk in remaining 5 tablespoons cream.
- 10. Boil until slightly thickened, about 1 minute.
- 11. Season sauce with salt and pepper.
- 12. Spoon sauce over fish.
More about "catfish with herbed lemon cream recipes"
BAKED FISH WITH LEMON CREAM SAUCE | RECIPETIN EATS
From recipetineats.com
5/5 (450)Total Time 15 minsCategory DinnerCalories 282 per serving
- Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
- Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
CATFISH WITH LEMON THYME SAUCE - BISCUITS & BURLAP
From biscuitsandburlap.com
CATFISH WITH HERBED LEMON CREAM RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (4)Author Melanie BarnardServings 2
CATFISH CAKES WITH CITRUS HERB BUTTER - FARM FLAVOR RECIPE
From farmflavor.com
LEMON GARLIC CATFISH WITH CREAMY MASHED POTATOES
From uscatfish.com
CATFISH RECIPES
From allrecipes.com
PAN-SEARED LEMON HERB CATFISH FILLET - THE WHEATLESS …
CRISPY CATFISH & CREAMY LEMON-CAPER SAUCE - BLUE APRON
From blueapron.com
BAKED CATFISH WITH HERBS - LANA'S COOKING
From lanascooking.com
CATFISH WITH HERBED LEMON CREAM RECIPE - FRIENDSEAT
From friendseat.com
CATFISH FILLETS WITH HERBED VEGETABLES RECIPE | LAND O’LAKES
From landolakes.com
CATFISH: CATFISH WITH HERBED LEMON CREAM - RECIPECIRCUS.COM
From recipecircus.com
LEMON-PEPPER CATFISH NUGGETS WITH PEPERONCINI DIP
From bonappetit.com
RECIPE: CATFISH WITH LEMON BASIL CREAM SAUCE | KITCHN
From thekitchn.com
BROAD BEANS WITH CREAM AND DILL, COURGETTE CAKES AND PANKO …
From theguardian.com
LEMON HERB GRILLED CATFISH – P. ALLEN SMITH
From pallensmith.com
You'll also love