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.)
CATFISH FINGERS WITH CAJUN REMOULADE SAUCE
Steps:
- For the sauce: In the bowl of a food processor, add the onions, celery and capers and process until finely chopped. Mix the chopped vegetables with the mayonnaise, relish, seafood seasoning, pepper and celery salt.
- For the catfish: Preheat the deep fryer to 325 degrees F. In the bowl of a food processor, add the cornmeal, flour, pecans, seafood seasoning and celery salt and pulse until combined. In a separate bowl, whisk the eggs. Dip the catfish slices in the eggs, then coat the catfish in the cornmeal mixture. Fry the fish until golden brown. Serve the hot catfish with remoulade sauce on the side.
CAJUN COMPROMISE CATFISH
A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.
Provided by NOCKO
Categories Seafood Fish Catfish
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Soak the fish pieces in milk for at least 30 minutes.
- In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
- Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
- Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!
Nutrition Facts : Calories 447.8 calories, Carbohydrate 18.4 g, Cholesterol 158.1 mg, Fat 22 g, Fiber 1.3 g, Protein 41.2 g, SaturatedFat 5.4 g, Sodium 876.7 mg, Sugar 3.1 g
CATFISH POPPERS WITH SPICY DIPPING SAUCE
These little appetizers are so good! We really loved the dipping sauce and I can't wait to try it with some shrimp and scallops also. If you can't find the panko, feel free to use plain breadcrumbs as I did. Recipe is from Southern Living April 2006.
Provided by Dreamgoddess
Categories Lunch/Snacks
Time 30m
Yield 45 poppers
Number Of Ingredients 12
Steps:
- Combine the salt, Cajun seasoning and flour in a bowl.
- In another bowl, whisk together the eggs and milk.
- First dredge the fish in the flour, then dip in the eggs and finally dredge in the breadcrumbs.
- Fry the catfish pieces in about 1/2" of oil heated to 375 degrees.
- Fry about 2-3 minutes on each side, or until golden brown.
- Drain and serve with the Spicy Dipping Sauce.
- Spicy Dipping Sauce: Combine the mayonnaise, cocktail sauce, lemon juice, red pepper and Old Bay in a bowl.
- Chill, covered, until ready to serve with the poppers.
Nutrition Facts : Calories 52.4, Fat 2.9, SaturatedFat 0.6, Cholesterol 14.2, Sodium 75.5, Carbohydrate 3.2, Fiber 0.1, Sugar 0.3, Protein 3.3
SWEET ONION AND CATFISH HUSH PUPPIES WITH COMEBACK SAUCE
Provided by Food Network
Time 1h
Yield 16 hush puppies
Number Of Ingredients 31
Steps:
- For the comeback sauce: Combine mayonnaise, sambal, ketchup, lemon juice, hot sauce, smoked paprika, Worcestershire, garlic powder, mustard, salt and pepper in a medium mixing bowl. Whisk together until the mixture is smooth and everything is well incorporated. Taste and adjust seasoning.
- For the whipped sorghum butter: Add the butter, molasses and salt to a stand mixer fitted with a whisk attachment, or to a medium bowl if you're using a hand mixer or whisk. Mix on medium speed until well-combined and the butter is lightened and fluffy.
- For the catfish: Combine the catfish with salt and sugar in a bowl. Refrigerate.
- For the hush puppies: Combine cornmeal with sugar, salt, baking powder, garlic powder, onion powder, smoked paprika, black pepper and cayenne in a medium bowl. Whisk thoroughly to combine these dry ingredients. Whisk together the buttermilk and egg in a separate bowl until there are no specks of egg and it becomes a smooth and homogenous mixture.
- Retrieve the quick-cured catfish from the fridge, and add the catfish and diced onion to the dry ingredient mixture. Quickly stir together to coat the onion and catfish bits with cornmeal and spices. Add the buttermilk and egg and mix quickly with a spatula or wooden spoon until everything is well combined and the batter stiffens up pretty quickly as the cornmeal soaks up the buttermilk. Cover your batter and refrigerate for a few minutes while you prepare your pot for frying.
- Add vegetable oil to a heavy-bottomed pot or Dutch oven no larger than 8 inches across-it's necessary for deep frying to have at least 2 inches of oil. Heat the oil over medium heat, bringing it up to 350 degrees F, using a thermometer to check the temperature. (If you don't have a thermometer, you can tell that the oil is ready when you add a small pinch of flour and it immediately sizzles and fries. You can fry without a thermometer if you're feeling bold, but just be careful that your oil doesn't get too hot or cold-you could either burn your hush puppies or end up with greasy ones-and no one wants that!)
- Once the oil is up to 350 degrees F, pull your batter from the fridge and begin to scoop it into the hot oil. We like to use a 3/4-ounce cookie scoop, but you could also use two spoons to scoop and drop roughly tablespoon-sized dollops into the hot oil. Fry as many hush puppies as comfortably fit into the pot at once-they should definitely have some room to expand and get crispy. It's okay to fry in several batches.
- Fry the hush puppies for 2 minutes, then turn them over and fry until golden brown and fluffy on the inside, another 2 minutes. Remove with a slotted spoon or spider, moving them to a plate or tray lined with paper towels to help drain any excess oil. Sprinkle the hush puppies with a little salt while they're still hot. Repeat this process until all your hush puppies are cooked and seasoned.
- Pile the hushpuppies into a dish for serving and garnish with a nice sprinkle of the chives. Serve them nice and hot with 1 cup comeback sauce and 1/4 cup whipped sorghum butter, or your favorite sauces.
THIN-CUT CATFISH WITH SPILLWAY SAUCE
Steps:
- Fill a large Dutch oven fitted with a deep-frying thermometer halfway with oil and heat to 360 degrees F. Line a sheet tray with paper towels and fit with a wire rack.
- Unwrap the catfish and place on a parchment-lined quarter sheet tray. Place in the freezer for 15 minutes to chill and firm up.
- Meanwhile, whisk together the cornmeal, corn flour and Cajun seasoning in a pie plate or casserole dish. In a second pie plate, beat together the eggs, hot sauce, some salt and pepper and 1/2 cup water.
- Remove the fish from the freezer and use a boning knife to very carefully cut each fillet into thin pieces. (You should be able to get 4 to 5 pieces from each fillet.)
- In batches, dredge the fish through the egg mixture and then through the cornmeal mixture, then add to the hot oil, being careful not to overcrowd. Fry, turning as needed, until crisp and golden brown, 2 to 3 minutes. Remove to the prepared wire rack. Repeat with the remaining catfish.
- Serve the catfish with the Spillway Sauce on the side.
- Mix together the mayonnaise, ketchup, Cajun seasoning and Worcestershire in a small bowl.
SOUTHERN FRIED CATFISH WITH SPICY CREAM SAUCE
French's has been America's favorite mustard brand for over a century. Learn more about your favorite yellow mustard and other French's sauces & products today!
Provided by French's
Categories Entrees,
Yield 4
Number Of Ingredients 10
Steps:
- BEAT eggs, buttermilk and Frank's RedHot Sauce in 2-qt. shallow dish. Add fish fillets and turn to coat well.
- MIX cornmeal, flour, garlic powder, salt and pepper on a sheet of waxed paper.
- DREDGE fillets in cornmeal mixture.
- DEEP-FRY fillets, 2 pieces at a time, in 350°F oil about 5 min. until golden and fish flakes. Splash on Frank's RedHot Sauce and serve with Tangy Dipping Sauce.
More about "catfish poppers with spicy dipping sauce food"
10 BEST CATFISH DIPPING SAUCE RECIPES | YUMMLY
From yummly.com
CHINESE STEAMED FISH WITH GINGER SHALLOT SAUCE | RECIPETIN ...
From recipetineats.com
RECIPE: CATFISH POPPERS WITH JALAPEñO TARTAR SAUCE | WHOLE ...
From wholefoodsmarket.com
Servings 4-6Calories 300 per servingTotal Time 30 mins
- For the sauce, stir mayonnaise, sour cream, jalapeño peppers, lemon juice, salt, pepper and cayenne together in a small bowl. Cover and refrigerate until ready to serve.
- In a shallow bowl, whisk together egg and milk. Combine breadcrumbs, salt, Cajun seasoning and cayenne in a shallow bowl.
- Dip catfish pieces in egg mixture. Dredge in breadcrumbs, then set catfish pieces on prepared baking sheet and lightly spray with olive oil.
CATFISH POPPERS WITH SPICY DIPPING SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 45Total Time 16 mins
- Combine first 3 ingredients; whisk together egg and milk. Dredge catfish pieces in flour mixture, and dip in egg mixture. Dredge in breadcrumbs.
- Pour oil to a depth of 1/2 inch in a large skillet; heat to 375°. Fry catfish pieces, in batches, 2 to 3 minutes on each side or until golden brown. Drain on paper towels. Serve with Spicy Dipping Sauce.
TOP 10 FOOTBALL GAMEDAY PARTY RECIPES - ACADIANA TABLE
From acadianatable.com
- Spicy Creole Shrimp Dip. At the Graham house, you’ll always find a big bowl of Spicy Creole Shrimp Dip at every Super Bowl party. The sauce in this dip is a zestier version of a spicy remoulade infused with horseradish, Creole mustard, and hot sauce.
- Crabmeat-Stuffed Artichoke. The thought process behind this recipe is straightforward: Fresh, salty Louisiana blue crab, fragrant extra virgin olive oil combined with garlic, grated Parmigiano Reggiano and herbs nestled among the leaves of the perfect artichoke – this is a no-brainer.
- Cajun Glazed Chicken Lollipops. Chicken Lollipops totally redefine chicken wings and elevates them to a new level with a spicy glazing sauce. The sweet counterbalances the heat and the butter elevates the level of richness that defines the Cajun flavor of this dish.
- Hopper Poppers. Hopper Poppers are battered and bacon-wrapped rabbit stuffed with cream cheese in a hollowed out jalapeno pepper and fried golden brown.
- Coconut Shrimp with Cilantro Mango Cream. Fresh jumbo shrimp coated with coconut fried crispy golden brown is the perfect party food when dunked in a spicy, citrusy mango-infused dipping sauce.
- Crawfish Baked Potato. Crawfish is that singular ingredient that defines good Cajun cooking and when baked inside a creamy, cheesy potato it’s time to lock and load.
- Boudin Bread (aka Boudin King Cake) Crispy bacon-topped crusty bread filled with spicy boudin oozing with pepper jack and glazed with a fiery sweet pepper jelly.
- Potato Chip-Crusted Catfish Nuggets with Creole-Spiked Sriracha Mayo. This catfish is encased in an impenetrable wall of crispness. Every bite explodes with flavor, shatters with a crunch of spice, and gives way to the moist fish hidden securely inside.
- Oyster-Stuffed Mushrooms. Stuffed mushrooms are the stuff of dreams. It’s the earthiness of these mushrooms with a rich creamy, liqueur-infused spinach stuffing spiked with fresh Gulf oysters and a pungent hit of Cajun spice that will send you into a dream state.
- Crawfish Dip in a French Bread Skillet. This over-the-top presentation of spicy crawfish dip surrounded by crusty French bread rolls all baked together in a cast-iron skillet is a rock star appetizer.
CATFISH POPPERS WITH DIPPI.G SAICE
From pinterest.com
16 pins
FRIED CATFISH WITH SPICY REMOULADE • BREAD BOOZE BACON
From breadboozebacon.com
5/5 (2)Total Time 29 minsCategory Main DishCalories 691 per serving
5 "SECRETS" YOU NEED TO KNOW ABOUT CATFISH SCENT
From shopkarls.com
3.8/5 (120)Estimated Reading Time 3 mins
RECIPE: CATFISH POPPERS WITH SPICY DIPPING SAUCE (MAKES 45 ...
From recipelink.com
Board Party Planning and Recipes at Recipelink.comFrom Betsy at Recipelink.com, 05-31-2009Category Appetizers and Snacks
CATFISH RECIPE TIPS TO MAKE HOME AND FAMILY RECIPES ...
From webetutorial.com
CATFISH POPPERS WITH SPICY DIPPING SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
CATFISH POPPERS WITH SPICY DIPPING SAUCE RECIPE…
From pinterest.ca
CATFISH DIPPING SAUCE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CATFISH POPPERS WITH SPICY DIPPING SAUCE RECIPE - SOUTHERN ...
From pinterest.com
CRISPY AIR FRYER CATFISH - A PEACHY PLATE
From apeachyplate.com
CATFISH POPPERS WITH SPICY DIPPING SAUCE
From worldbestfishrecipes.blogspot.com
CATFISH POPPERS WITH SPICY DIPPING SAUCE BEST RECIPES
From cookingtoday.net
CATFISH POPPERS WITH SPICY DIPPING SAUCE RECIPES
From tfrecipes.com
CATFISH WITH DILL SAUCE 0 RECIPE
From crecipe.com
WHAT'S THE BEST SAUCE TO DIP JALAPEñO POPPERS? - FOOD NEWS
From foodnewsnews.com
PUBLIC ITEMS IN MAIN - FOOD.COM | COOKING SEAFOOD, SPICY ...
From pinterest.co.uk
DIPPING SAUCE FOR JALAPENO POPPERS RECIPES ALL YOU NEED IS ...
From stevehacks.com
CATFISH FINGERS WITH CAJUN REMOULADE SAUCE RECIPE
From crecipe.com
CATFISHPOPPERSWITHSPICYDIPPINGSAUCE RECIPES
From tfrecipes.com
CATFISH NUGGETS WITH HONEY DIPPING SAUCE RECIPE
From crecipe.com
DIPPING SAUCE FOR FRIED CATFISH RECIPES
From tfrecipes.com
KEVIN BELTON CATFISH DIP RECIPE - ALL THE BEST RECIPES AT ...
From crecipe.com
XFCE APPS UPDATE FOR JULY 2021 BRINGS NEW RELEASES OF ...
From linuxtoday.com
BLUE CATFISH: INVASIVE AND DELICIOUS | NOAA FISHERIES
From fisheries.noaa.gov
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love