Stuffed Catfish Food

CRAB-STUFFED CATFISH

Steps:

• In a bowl, combine the first eight ingredients. Cut each fillet in half widthwise; place two halves in a greased 8-in. square baking dish. Press crab mixture onto fillets; top with remaining halves. Sprinkle with paprika. Bake, uncovered, at 425° for 22-26 minutes or until fish flakes easily with a fork.

CREAM CHEESE-STUFFED CATFISH

Steps:

• In a skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels; keep warm. In a bowl, combine the bread crumbs, cream cheese, 1-1/2 teaspoons lemon juice, onion, celery, parsley, thyme, 1/8 teaspoon pepper and salt. Sprinkle catfish fillets with remaining lemon juice and pepper. Spread crumb mixture over each fillet; roll from one end. Wrap two strips of bacon around each fillet and secure with toothpicks. , Place in a greased 8-in. square baking dish. Bake at 350° for 25-30 minutes or until fish flakes easily with a fork. Remove toothpicks before serving.

BAYOU STUFFED CATFISH WITH CAJUN BEURRE BLANC

Steps:

• Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees F until light brown. Remove to sheet pan and finish in a preheated 350 degree F oven until temperature of 150 degrees F. Top with 1 1/2 ounces cajun beurre blanc and garnish with lemon.
• In heavy saucepan, add all ingredients except butter and cream. Reduce the liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning.

STUFFED CATFISH TOPPED WITH GARLIC BUTTER AND GRILLED ASPARAGUS SPEARS AND SWEET POTATOES

Steps:

• In a medium skillet, saute the onion and garlic in olive oil over medium heat. Remove the skillet from the heat and let cool briefly. In a small bowl, combine the bread crumbs and the capers, and then add the sauteed onion and garlic to the bowl. Stir the mixture together until thoroughly combined. If necessary, flatten the catfish fillets by placing them between 2 pieces of plastic wrap and gently pounding with a mallet or by rolling out with a rolling pin. Generously spread the bread crumb mixture on top of each fillet. Roll the fillets up, securing with a toothpick if desired. Heat a medium or large skillet over medium heat. Add enough olive oil to the pan for sauteing, about 1/4-inch up the side of the skillet, and let heat for 1 minute. Carefully place the rolled catfish fillets into the skillet, and cook until evenly browned on all sides, turning the fillets with tongs as needed.
• A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• Combine all ingredients in a non-reactive saucepan. Cover the pan and cook over medium heat until the sauce is reduced by half. Drizzle the sauce over the Stuffed Catfish.
• Coat the asparagus spears with vegetable oil, salt, and pepper. Heat a medium skillet over medium-high heat. Saute the asparagus for a couple minutes until tender, rotating them with tongs, if necessary.
• Slice the sweet potatoes lengthwise. Heat a grill pan over medium heat and add just enough vegetable oil to lightly coat the bottom of the pan. Add the sliced sweet potatoes to the hot pan in a single layer, and grill until they turn slightly crispy. Turn each slice with tongs and continue grilling until the second side is slightly crispy and the sweet potatoes are fully heated through. Season, to taste, with salt and pepper.

STUFFED CATFISH TOPPED WITH GARLIC BUTTER AND GRILLED ASPARAGUS SPEARS AND SWEET POTATOES

Steps:

• In a medium skillet, saute the onion and garlic in olive oil over medium heat. Remove the skillet from the heat and let cool briefly. In a small bowl, combine the bread crumbs and the capers, and then add the sauteed onion and garlic to the bowl. Stir the mixture together until thoroughly combined. If necessary, flatten the catfish fillets by placing them between 2 pieces of plastic wrap and gently pounding with a mallet or by rolling out with a rolling pin. Generously spread the bread crumb mixture on top of each fillet. Roll the fillets up, securing with a toothpick if desired. Heat a medium or large skillet over medium heat. Add enough olive oil to the pan for sauteing, about 1/4-inch up the side of the skillet, and let heat for 1 minute. Carefully place the rolled catfish fillets into the skillet, and cook until evenly browned on all sides, turning the fillets with tongs as needed.
• Combine all ingredients in a non-reactive saucepan. Cover the pan and cook over medium heat until the sauce is reduced by half. Drizzle the sauce over the Stuffed Catfish.
• Coat the asparagus spears with vegetable oil, salt, and pepper. Heat a medium skillet over medium-high heat. Saute the asparagus for a couple minutes until tender, rotating them with tongs, if necessary.
• Slice the sweet potatoes lengthwise. Heat a grill pan over medium heat and add just enough vegetable oil to lightly coat the bottom of the pan. Add the sliced sweet potatoes to the hot pan in a single layer, and grill until they turn slightly crispy. Turn each slice with tongs and continue grilling until the second side is slightly crispy and the sweet potatoes are fully heated through. Season, to taste, with salt and pepper.

CRAB-STUFFED CATFISH

Steps:

• Preheat oven to 425°F.
• In a bowl, combine everything except the catfish and paprika.
• Cut each fillet in half widthwise; place two halves in a greased 8-in. square baking dish.
• Press crab mixture onto fillets; top with remaining halves. Sprinkle with paprika.
• Bake, uncovered, for 22-26 minutes or until fish flakes easily with a fork.