HERB BAKED CATFISH
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange catfish fillets in a 9x13-inch baking dish. Combine parsley, paprika, thyme, oregano, basil, and black pepper in a small bowl; sprinkle herb mixture over fish. Mix lemon juice, butter, and garlic powder in another bowl; drizzle butter mixture over fish.
- Bake in preheated oven until fish is easily flaked with a fork, about 20 minutes.
Nutrition Facts : Calories 170.8 calories, Carbohydrate 1.9 g, Cholesterol 102 mg, Fat 6.7 g, Fiber 0.7 g, Protein 24.6 g, SaturatedFat 2.8 g, Sodium 89.6 mg, Sugar 0.3 g
BAKED HERB CATFISH
Spice up August, National Catfish Month, with these well-seasoned fillets. A healthy twist on batter-fried catfish, the baked entree cuts the calories and saves the flavor. -Kathy Giannone, West Henrietta, NY
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Combine the first seven ingredients; sprinkle over fillets on both sides. Place in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, butter and garlic; drizzle over fillets., Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 249 calories, Fat 15g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 706mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.
FRIED CATFISH
Provided by Virginia Willis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- In a large bowl, stir together the mustard, hot sauce and egg white. Add the fish and toss to coat well. Cover and marinate in the refrigerator for 1 hour.
- Pour the oil into a Dutch oven, filling it no more than one-third full. Heat the oil over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Line a plate with paper towels and set by the cooktop. In a shallow dish, combine the cornmeal and flour and season with salt and pepper.
- Remove the fish from the marinade and sprinkle with salt and pepper. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess. Carefully add the fish to the oil, a few pieces at a time. Cook until golden brown and crispy, 2 minutes total. Remove with a slotted spoon to the prepared plate.
- Serve with Country Remoulade and Beer Batter Hushpuppies.
- In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
- Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.
- In a large cast-iron Dutch oven, heat the oil over high heat until it reaches 375 degrees F on a deep-fry thermometer.
- To make the batter, in a large bowl, whisk together the cornmeal, baking powder, cayenne pepper and 1 teaspoon salt. In a second bowl or large liquid measuring cup, combine the beer, eggs and onions. Add some salt and pepper and whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. (The mixture should resemble wet sand; add more beer, if needed.)
- Line a plate with paper towels and set by the cooktop. To fry the hushpuppies, scoop up the batter using a medium ice cream scoop and drop it into the hot oil without crowding. Fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes. Remove with a slotted spoon to the prepared plate. Adjust the heat to maintain the proper temperature and repeat with the remaining batter. Serve immediately.
FRIED CATFISH #2
DH has been catching so.. much catfish, that we've come up with another different tried and true. This one is fried in oil with lots of spice. Soaking in buttermilk is good, but if you're not into buttermilk, you may sub milk. Enjoy.
Provided by BakinBaby
Categories Catfish
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fillet and clean catfish (removing all dark meat); soak in buttermilk or milk for 1-2 hrs; drain well.
- Spinkle fish with salt, pepper, and herbs.
- Dredge in corn meal and flour mixture.
- Cook in a small skillet of 1/2 cup oil, being careful not to overcrowd fillets, probably cooking in two batches.
- Fry about 6-8 minutes, watching closely so as not to burn, turn once.
- Serve with a lemon wedge if desired.
HERB'S FRIED CATFISH
Steps:
- In a large bowl, prepare a salt-water brine by combining 3 tablespoons salt with 2 quarts water. Add the fish and more water if needed to just cover the fish. Soak the fish in the brine for 30 minutes.
- Mix the cornmeal, cracker meal, remaining 1/2 teaspoon salt, pepper, and Cajun seasoning in a 1-gallon plastic bag.
- In a large (3-gallon) catfish cooker or deep Dutch oven, heat the oil to 350°F. Preheat the oven to 150°F.
- Coat the fish by shaking a few pieces at a time in the plastic bag with the crumbs.
- Drop 8 to 10 of the coated fish fillets into the hot oil. Cook until the coating is light brown; the fillets will cook quickly, in less than 5 minutes. Pieces will float to the top of the oil when they're done. Drain the cooked fish on paper towels and keep warm in the oven while you fry additional batches. Let the oil return to 350°F before adding and cooking more fish.
- From Gwen
- Our family attended many fish fries held outdoors on the banks of Herb's pond in Jasper County, Georgia. His wife, Glenda, loves to fish, and she provided most of the fish.
- From Trisha
- You can make the hushpuppies in the same oil as the fish, but let it cool down to 250°F first.
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SOUTHERN FRIED CATFISH WITH JOLLOF SEASONING - FOOD FIDELITY
From foodfidelity.com
Ratings 12Calories 348 per servingCategory Main Course
- Mix all spices together in a mixing bowl. Add 1/4 of the spice mix to buttermilk and mix well. Add fish to the buttermilk/spice mix. Marinate for at least an hour.
- Mix cornmeal plus flour, and half of remaining spice mix and set aside. Preheat fryer with oil to 350 degrees F (or, alternatively, heat oil in a skillet).
- Remove fish from buttermilk, then dredge in cornmeal mix. Add to the fryer and cook about 4 minutes. If cooking via skillet it will be about 3 minutes per side.
- Remove fish from fryer and let cool/drain on a wire rack, lined baking sheet, or paper towels. Sprinkle remaining spice mix onto the cooked fish. Serve with slaw or fries, and don’t forget your favorite condiment.
THE BEST HERBS & SPICES FOR SEASONING FISH
From greenwoodfishmarket.com
- Basil. Lemon and basil are a match made in heaven! The citrusy, crisp lemon and sweet, subtle flavour of basil pair well for all types of fish, but is especially tasty with white fish like cod or rockfish.
- Parsley. Parsley is a perfect addition to pan-fried fish, with a slightly bitter aroma that can balance savoury dishes. You can put chopped parsley on everything!
- Dill. Freshly harvested dill has a mild, sweet taste that will complement a subtly-flavoured fish. Try including some chopped dill into butter and melt it over a baked or pan-fried fish fillet for a tasty meal.
- Lemongrass. Fried fish with lemongrass is one of the most popular Thai dishes! Using lemongrass will suit fried or steamed whole fish best. Get a snapper or sea bream, marinate it with lemongrass and other ingredients of your choice then lightly fry it until it turns a beautiful golden-brown with a crispy skin.
- Rosemary. Rosemary has a strong, pine flavour that can overpower a dish. It is a small, evergreen herb from the mint family. You can use rosemary on stronger-tasting fish cuts like salmon or tuna.
- Thyme. Thyme is a good substitute for rosemary and has a slightly less overpowering taste. Still, use thyme lightly; the more it cooks, the more intense the flavours get.
- Sage. With a pronounced herbal flavour, sage is slightly peppery, earthy, with hints of lemon and mint. It can also overpower, and cooking sage increases the intensity.
- Smoked Paprika. Smoked paprika has a spicy, earthy taste, coming from smoking chili peppers over oak. Pair smoked paprika with parmesan cheese and cook with a thick, firm fish like snapper or halibut.
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