Catfish is one of the most popular types of fish used in European and American gastronomy. The species farmed or fished for food are relatively large and known for being rich in vitamin D and omega-6 fatty acids. There are many ways of preparing dishes with this breed, and we have selected 7 of the most popular ones, featured below.
One of the more popular recipes is the catfish parmesan; healthy and delicious, it combines two of the most appreciated ingredients, creating a unique taste and flavor.
Two-thirds of a cup of freshly grated parmesan cheese, all-purpose flour, salt, pepper and paprika, one beaten egg, one-quarter of a cup of milk and butter are the required ingredients; the catfish fillets should weigh about 2 lbs each.
In a bowl, combine the egg and milk, stirring well in the process. In another bowl, a larger one this time, mix the cheese, flour, salt, pepper, and paprika and leave it standing.
Dip the fillets in the egg mixture and then in the flour and cheese mixture, placing them afterward in a lightly greased frying pan, drizzle with butter. Cook until it becomes crispy and, when it is done, serve with lemon wedges or something else, according to your taste.
A healthy main course that is not only tasty but also easier to cook than most similar dishes is the catfish soup. All you need to prepare this extraordinary dish are two cups dashi, thinly sliced lemongrass (about two tablespoons), julienned galangal, 1 tablespoon of cilantro leaves, habanero peppers (thinly sliced), fish sauce, lime juice (about ¼ of a cup), coconut milk and 1 pound of catfish fillets.
To cook it, you can start by simmering the dashi in a saucepan. Once done, add the lemongrass, the galangal, cilantro, and habanero together with the fish sauce and lime juice and wait until the liquid starts simmering.
After that, about 14 ounces of coconut milk can be added, and the fish fillet. Cook for no more than 4 or 5 minutes since it does not take too much for the fish to be thoroughly cooked. Serve immediately as this dish is best served hot.
Perhaps one of the only intersection points between fast-food style dishes and a healthy lifestyle is a plate full of catfish nuggets. Without requiring too many ingredients or experience to cook, this is an easy and enjoyable recipe that will be appreciated by your family or friends. You will need about 3 cups of milk, 2 cups of flour, 3 eggs, 1 cup of cornmeal, sugar, oil for cooking the fish and some hot, spicy sauce of your choice.
Put some salt, in sufficient quantity, in a bowl and then add 2 cups of milk, and stir until the salt is dissolved.
Soak the fish fillets in this mixture for about 30 minutes, at room temperature. Once half an hour has gone by, add one cup of flour and in another bowl whisk the eggs with about 2-3 tablespoons milk. In a third bowl, add one cup of flour, cornmeal, sugar, and seasonings such as salt and pepper.
Add enough oil in a frying pan to fill it with an approximately 1-inch deep layer. Heat intensively, until the oil starts swirling; while waiting for the temperature to be optimal, remove the fish from the milk, shake the excess off and dredge in flour, egg wash and flour with cornmeal.
Place the catfish chunk in the thick layer of oil and fry until it is cooked thoroughly, about 6 minutes after dipping. Repeat until all chunks are done. The dish can be served with the hot sauce after sugar has been sifted on top of it.
Fried Catfish with Crawfish Au Gratin sauce
This is not an easy dish to cook, but it is known for its delicious taste and refinement, being common to many higher-end restaurants. It requires quite a lot of ingredients, especially for the sauce: 5 tablespoons of butter, one onion, a green bell pepper, minced garlic, flour, sugar, ¾ of a tablespoon each of chicken and crab base, granulated garlic, basil, black and cayenne pepper and thyme.
Milk, white wine, cheese and sliced green onions are also required for the sauce alone. To cook the fish, you need the fillets, of course, Creole seasoning according to your tastes, 2 eggs, 2 cups of milk and 2 of flour, cornmeal and frying pan oil.
Preparing the sauce requires patience and care; to begin with, melt some butter in a heavy skillet and cook the onions, peppers, and garlic until they become wilted. Add about 3 quarters of cup flour and stir for about 2 minutes, until the mixture becomes homogeneous.
Afterwards, add the sugar, chicken and crab bases, granulated garlic, basil, black pepper, Cayenne pepper, and thyme.
While constantly stirring the mixture, add the milk and wine. Keep stirring and wait for the milk to thicken; when this happens, put the cheese and melt it, until it becomes a part of the sauce. You can add four crawfish tails too if you want, and then wait until everything is heated through.
The catfish has to be sprinkled with Creole seasoning. In a separate bowl, beat the eggs and add some milk over them; the fillets will be coated in flour and then dipped in the milk and egg mixture, coating them with cornmeal to obtain a crispy and meal. In a large skillet, fry the catfish until it catches a brownish color; this should take less than 10 minutes. Before serving, add the green onions and pour the sauce on top of the fillets.
Catfish with Red Pepper Sauce
This rather exotic and fancy meal can be cooked fast and is not too difficult, nor does it require a ridiculous amount of ingredients. To prepare the sauce, put about one and a half or two cups of chopped and roasted red pepper in a blender, and combine it with garlic, lime juice, ginger, and cumin.
Keep the machine on until it becomes smooth enough. The mixture will then be transferred to a saucepan and left to simmer for about 5 minutes. After cooking it, remove the pan from the heat source and add 2 tablespoons of fresh cilantro leaves, stirring after they have been dropped into the mix.
Provided that the quantities are respected, the sauce will be enough for about 4 servings – this means that you will need about 2 and a half pounds of catfish fillet, each weighing in at about 5 ounces. To season them, you can add salt and freshly ground pepper to your liking.
Since the fish will be only lightly fried, the spices added will have a prominent taste, so excess is not recommended. In a large skillet, heat oil and then add the fillets.
Cook for about 2 minutes per side, until the outer layer turns golden-brownish. Remove and place on a wide plate, serving it with all the sauce placed on top. To make things more interesting, the top can be sprinkled with toasted sunflower seeds.
Without being difficult to cook or time-consuming, the Memphis-style catfish is a delicious dish you can enjoy either for dinner or lunch. It is served with Remoulade sauce, for which you will need 1 cup of mayonnaise, a quarter cup of Creole mustard, 1 teaspoon of paprika and one of the cayenne peppers, a half of a lemon (juiced) and Worcestershire sauce.
The fish can be fried in peanut oil, and to cook it you will have to use one cup of cornmeal, paprika, cayenne peppers, buttermilk and if you like eating spicier foods, some hot sauce.
A deep fryer will be preheated to 375 degrees Fahrenheit prior to placing the fish in it. The fillet is seasoned to your liking and then dredged in the buttermilk, cornmeal, and spices (these have been previously mixed in a bowl). Carefully drop the chunks of fish in the hot oil, and keep them over the heat source for about 4 minutes until they turn crispy.
Remove them and put them on a paper-lined plate, to drain the excess oil away. The Remoulade sauce is prepared by mixing all the ingredients mentioned above in a bowl; serve the fish with it.
Catfish and Peppers
This is perhaps the easiest recipe featured on our list. It only requires some vinegar, lemon juice, thyme and pepper for the marinade, and the fish itself is also pretty easy to prepare.
For the peppers, you will have to add carefully cut onions in a medium pan and cook until they become translucent. After this, add the peppers and keep stirring until all vegetables have changed their color a little bit; seasoning can be done according to your taste.
For the fish fillets, you will need four 12 by 12 inches sheets of cooking paper; you will only work with one at a time, so start by folding one of them in half, making a crease down the middle. Open it and put about one-third cup of the previously cooked peppers and onions onto the middle, placing a catfish fillet over this mixture.
Prepare the marinade by combining the ingredients in a small bowl and drizzle it over the fish. Fold the paper to form a packet and seal it as best as you can. Repeat with all 4 pieces of paper and bake them for about 15 minutes. Remove them from the oven and garnish with parsley, lemon wheels, and scallions.