FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE
Provided by Food Network
Time 1h
Yield 2 servings
Number Of Ingredients 25
Steps:
- For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
- For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
- Serve the catfish with the crawfish au gratin sauce.
COD WITH CRAWFISH BAYOU SAUCE
Make and share this Cod With Crawfish Bayou Sauce recipe from Food.com.
Provided by Mysterygirl
Categories Crawfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat a grill or grill pan and spray with cooking spray.
- Season fish with salt and pepper and place fish on grill; cook for 5 to 6 minutes on each side or until flakey.
- Sauce:.
- Melt butter in a large skillet over medium heat.
- Stir in garlic and Creole seasoning.
- Add 1/2 & 1/2.
- Stir until mixture is reduced by half, about 5 minutes.
- Add crawfish and shrimp stirring until just heated through.
- Season with salt and pepper, to taste.
- To serve, spoon Crawfish Bayou Sauce over center of fish and garnish with parsley and green onions.
Nutrition Facts : Calories 178.7, Fat 8.9, SaturatedFat 5.2, Cholesterol 73.3, Sodium 100.6, Carbohydrate 2.2, Sugar 0.1, Protein 21.7
ALASKAN COD MISOYAKI FISH BURGER
Provided by Food Network
Categories main-dish
Time P2DT45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the miso sauce and marinade: Combine the mirin and sake in a pot and bring to a boil to burn off the alcohol. Add the sugar to the mixture and dissolve. Add the miso and cook until a light caramel color is achieved. Remove from the heat and cool completely. Once completely cooled, separate out the amount desired for drizzling on the burgers.
- For the cod: Rinse and pat dry the cod fillets before marinating. Take the remaining amount of miso marinade and rub it over the fish. Cover and marinade in the fridge for 2 days.
- For the amazu dressing: Combine the sugar, rice vinegar, salt and kombu in a pot and bring to a simmer to mix thoroughly. Remove from the heat, cover and refrigerate for 24 hours. After 24 hours, remove the kombu.
- For the amazu salad: Toss together the arugula, radishes and pickled red ginger in a large bowl. Toss with the amazu dressing.
- Remove the cod from the fridge and remove any excess miso marinade off the fish. Broil on medium-high heat until golden brown, 3 to 4 minutes.
- For the burgers: Toast the brioche buns. Add 1 piece of broiled cod fillet and drizzle the reserved miso sauce over the fillet. Top with 1 cup of the amazu salad.
SAUTéED FISH WITH CRAWFISH CREAM SAUCE RECIPE - (3.7/5)
Provided by MichelleF
Number Of Ingredients 13
Steps:
- Heat 2 TB oil in a medium pan over medium heat. Add the yellow onions & season with Essence. Add the crawfish, cooking for 2 minutes. Add the tomatoes & garlic, season with salt & pepper, & cook for 3 minutes. Add cream/half & half, Worcestershire, & hot sauce. Bring to a boil then reduce heat to medium & simmer, stirring occasionally, until the cream thickens & reduces by one-third, about 6 to 8 minutes. Add the green onions & season again with salt & pepper. Set aside & keep warm. Heat a large pan with remaining ¼ cup olive oil over medium-high heat. Season fish with Essence. Add fish to the pan & sear until fillets are golden brown & flake easily with a fork, about 5 to 6 minutes. Remove & drain on paper towels. Serve crawfish sauce over fish.
CODFISH WITH CREAM
This a traditional Portuguese way of cooking codfish, from the capital city of Lisbon. In a country with a large tradition of making codfish in several ways, this is, for me, the most delicious and sinful way of eating this wonderful fish. Taste it and you will see!
Provided by Rita Machado
Categories World Cuisine Recipes European Portuguese
Time P1DT1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. Drain and discard the water.
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. Remove the cod from the pan; remove and discard the skin and bones. Cut the cod into chunks and set aside.
- Heat 1/2 inch vegetable oil in large skillet over medium-high heat. Working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. Transfer to a plate lined with paper towels to drain.
- Pour the olive oil into a Dutch oven or heat-proof casserole dish over medium heat. Cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. Add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. Reduce heat to low.
- Melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. Slowly stream the hot milk into the mixture while stirring; cook and stir until thick. Season with the nutmeg. Pour into the casserole with 1 1/3 cups cream; stir to coat. Allow the mixture to simmer together for about 2 minutes. Season with salt and pepper. Drizzle remaining 2/3 cup cream over the mixture; sprinkle with the Parmesan cheese.
- Bake in the preheated oven until the top is browned, 30 to 40 minutes. Serve hot.
Nutrition Facts : Calories 2265.7 calories, Carbohydrate 76.8 g, Cholesterol 311.1 mg, Fat 189.6 g, Fiber 8.9 g, Protein 68.9 g, SaturatedFat 49.8 g, Sodium 6200.2 mg, Sugar 7.6 g
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THE DAILY MEAL
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