QUICK CATFISH FILLETS
Steps:
- In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat.
- Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce. Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 299 calories, Carbohydrate 8.4 g, Cholesterol 84 mg, Fat 17.4 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 3.3 g, Sodium 213.7 mg
CRAB-TOPPED FISH FILLETS
These fillets are elegant enough for company but truly no trouble to make. Fish is abundant here in South Florida, and we like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special dish is one of my husband's favorites. -Mary Tuthill, Fort Myers Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.
Nutrition Facts : Calories 429 calories, Fat 31g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1063mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein.
BRONZED CATFISH WITH CRABMEAT SAUCE
Received via email - use 4 1/4 pound fillets for this one. I plan to substitute our own flounder & blue crabs this summer.
Provided by Busters friend
Categories Catfish
Time 35m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Melt butter in pot on medium heat. Add onion, celery and red pepper and sauté for 5 minutes or until softened. Stir in garlic and paprika. Cook 1 minute. Stir in hot pepper sauce, mustard and whipping cream. Bring to simmerand simmer 1 minute. Add crabmeat. Heat until warmed through. Season well with salt and pepper. Stir in parsley.
- Mix together flour, pepper, paprika, oregano, thyme, salt and cayenne on a plate. Season catfish with salt and pepper then dredge the catfish in the flour mixture.
- Heat oil in skillet on medium-high heat. Add catfish and fry until golden about 3 minutes per side. Place on individual serving plates and top with crabmeat sauce.
Nutrition Facts : Calories 567.8, Fat 43.9, SaturatedFat 20.4, Cholesterol 173.8, Sodium 639.9, Carbohydrate 12.6, Fiber 1.8, Sugar 2.1, Protein 30.9
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.
CATFISH FILLETS WITH CRABMEAT TOPPING
Steps:
- Combine first 3 ingredients in a small bowl; brush mixture on both sides of fillets. Combine garlic powder, creole seasoning, and ground red pepper; sprinkle evenly over both si fillets. Place fillets in a 13- x 9- x 2-inch dish. Bake, uncovered, at 350? for 25 minutes. Coat a large nonstick skillet with vegetable spray; place over medium-high heat until hot. Add chopped onion, green onions. pepper, and sweet red pepper; saut6 5 minutes or until vegetables are tender. Add crabmeat and cook 30 seconds or until thoroughly heated, stirring constantly. Spoon crabmeat mixture evenly over fillets. Bake an additional 5 minutes fish flakes easily when tested with a fork. Yield: 6 servings (194 calories and 27% serving). Protein 29.7 / Fat 5.8 (Saturated Fat 1.0) / Carbob Fiber 1.0 / Cholesterol 93 / Sodium 332 Recipe by: Healthy Heart Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan on Dec 30, 1997
Nutrition Facts : Calories 209 calories, Fat 10.1350308333147 g, Carbohydrate 5.41105541650402 g, Cholesterol 74.7633333333333 mg, Fiber 0.987394451013582 g, Protein 23.1563644444207 g, SaturatedFat 2.29268361110295 g, ServingSize 1 1 Serving (205g), Sodium 178.374319444378 mg, Sugar 4.42366096549044 g, TransFat 0.914825333330609 g
CATFISH FILLETS WITH CRABMEAT TOPPING
Steps:
- Combine first 3 ingredients in a bowl; brush on both sides of fillets. Combine creole seasoning and next 2 ingredients; sprinkle over both sides of fillet. Arrange fillets in an 11-3/4- x 9-1/4- x 1-3/4-inch aluminum foil pan. Arrange onion and bell pepper on top of fillets; set aside. Coat a medium skillet with cooking spray; place over medium-high heat until hot. Add chopped onion and green onion; saute 5 minutes or until tender. Add crabmeat; cook 30 seconds or until thoroughly heated, stirring constantly. Remove from heat. Place pan on grill rack over medim-hot coals; cook fillets 17 minutes. Spoon crabmeat mixture evenly on top of fillets; cook an additional 3 minutes or until fish flakes easily when tested with a fork. Recipe By : Cooking Light, Jul/Aug 1990, p. 99 From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Nutrition Facts : Calories 232 calories, Fat 12.8267363494754 g, Carbohydrate 5.49947763964962 g, Cholesterol 74.48 mg, Fiber 0.914310306963983 g, Protein 23.0684279872646 g, SaturatedFat 2.8059014537307 g, ServingSize 1 1 Serving (209g), Sodium 206.055509429157 mg, Sugar 4.58516733268563 g, TransFat 0.958159683495375 g
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