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Catfish Recipes

Here is one for those of you with guts!
( I am not to be held responsible for any moron who gets burnt, chokes to death on a bone, or gets poisoned from eating green or yellow fish. )
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C. F. C. E. CATFISH (catch, fillet, cook and eat)

This is really good if you like fresh catfish. As fresh as it gets - Nothing beats it. I have done this, and it rocks. Kicks some serious taste buds ass. If you dont have the guts to try this, try to boil your catfish fillets at home in beer. If you like catfish, I guarantee you will love it.
IT IS ALL THAT WITH A BAG OF CHIPS

Ingredients

2 Catfish fillets, 2 Empty beer cans, small fire, 1-2 beers. (salt and pepper if desired)

PREPARATION

1. Fillet your fish as you catch em, cutting away all yellow spots of fat and bone, and rinse and soak them in a COLD COLD COLD beer, until you are ready to cook them (The alcohol in the beer acts as a cleanser and is better than water and salt.)

2. Prepare your empty cans. You will cook your fish in these, so keep them clean. With the drinking hole up, cut an I-shape in the can. It should look something like this.

I

Now fold back the 2 flaps. Now Poke a hole in the bottom of the can with your knife, so you can get a coat hanger or small stick all the way through the can.

3. When you are ready to eat, simply fill the can as much as possible with beer, and drop in your fillet. Place your stick through the can and place over fire. The beer should start to boil. When the beer has boiled out, add more beer, and let boil out again. Your fish is ready to eat. Season to taste. ( Mc Donalds salt and pepper packets are great for this)

CREATED BY DAVID M. RADICAN & ROBERT M. SUMNERS












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HUSHPUPPIES - whats catfish without husspuppies and fries??????

1 cup corn meal
1 tsp. baking powder
1 1/2 tsp. salt
2 cups shoe peg corn (drained and pureed in the blender)

2 eggs
1 small onion, chopped
dash of sugar
cooking oil (I prefer peanut oil)


Start heating oil to temperature for frying. Mix all ingredients, except oil, together in a bowl. Drop by teaspoonfuls into hot cooking oil. Fry a few at a time, so they don't stick together. When they turn golden brown they are usually done.














Southern Pride Blackened Catfish


6 - Southern Pride Catfish Fillets
1 - Cup Unsalted Butter (Melted)
2 - Tablespoons Paprika
2 - Tablespoons Lemon Pepper
1 - Teaspoon Onion Powder
1 - Teaspoon Dried Thyme
1 1/2 - Teaspoons Red Pepper
1 1/2 - Teaspoons Garlic Powder
1 1/2 - Teaspoons Dried Basil
2 1/2 - Teaspoons Salt


Heat a large cast iron or heavy aluminum skillet over high heat for 10 minutes. In a small bowl stir paprika, salt, lemon pepper, garlic powder, ground red pepper, basil, onion powder and thyme. Dip catfish fillets into melted butter or margarine. Coat both sides of fish with spice mixture, using approximately 1 tablespoon of spice mixture for each fillet. Place coated fillets on waxed paper. Place 3 fillets at a time in the hot skillet. Drizzle each fillet with 1 tablespoon of melted butter or margarine. Cook over high heat approximately 2 minutes per side or until fish flakes easily. Serves 6.
Per Serving: calories: 200; fat 11g; protein: 24g; carbohydrates: 0g; calcium: 16mg; cholesterol 90mg; sodium 750mg.

CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE

1 garlic clove
1/4 cup well-stirred tahini
1/3 cup water
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 teaspoons coriander seeds
two 6-ounce catfish fillets
1 tablespoon olive oil
2 tablespoons coarsely chopped fresh flat-leafed parsley leaves

Coarsely chop garlic and in a blender pur�e with tahini, water, lemon juice, cumin, and salt until smooth.
Using the flat side of a large knife coarsely crush coriander seeds. Pat catfish dry and season with salt and pepper. In a 10-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and saut� fish 2 minutes. Turn fish over, sprinkling crushed coriander around it, and saut� 2 minutes more, or until just cooked through. Divide tahini sauce between 2 plates and top with fish, crushed coriander and oil from skillet, and parsley.

BEER BATTER

1/2 cup buttermilk baking mix
1/2 cup flour
2 tsp. Old Bay seasoning
1 cup beer

1 1/2 to 2 lb. catfish filets
flour
cooking oil (I prefer peanut oil)
Start heating oil to temperature for frying. Mix first four ingredients together in a bowl. Wash and dry off fillets. Dust lightly with flour. Dip in batter mixture. Fry a few at a time, so they don't stick together. When they turn golden brown they are usually done.


CAJUN FRIED CATFISH

2 1/2 cups cornmeal
ground cayenne pepper
1 tsp. butter flavored salt
1 cup milk
1 cup plain flour
salt
1 tsp. garlic powder
10 lb. catfish
cooking oil
Soak catfish in milk. Mix dry ingredients together in a bowl or bag. Roll the fish in dry ingredients. Fry in hot cooking oil deep enough to float the fish. (be sure grease is not too hot.)


Blackened Catfish

(Note: This recipe best prepared outdoors, if possible)

4 catfish fillets
olive oil
1/3 lb. bacon
2 teaspoons each of the following:
garlic powder
thyme
white pepper
black pepper
cayenne pepper
lemon pepper
cumin or chili powder
rosemary, crushed
fennel seed, crushed

1 teaspoon allspice
1 teaspoon oregano
� teaspoon salt

MIX ALL, coat fish, and fry the dudes in bacon grease ----yum yum yum good stuff










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