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Simple Catfish Recipes

Simple Catfish Recipes
For all catfish lovers, here are some easy recipes to satiate your taste buds.
Kashmira Lad
Catfish is considered to be a delicacy in Central Europe and Southern United States. Two of the most popular varieties in the US are the channel catfish and blue catfish. It is so renowned in the US that President Ronald Regan established 'National Catfish Day', on 25th June 1987 and created an awareness about it amongst the citizens. It can be batter fried, grilled, made into a spicy Indian curry, and can be eaten poached with pasta and cheese. It contains omega-3 and omega-6 fatty acids, which are very good for our eyes, skin, and hair. Here are some delectable recipes that can be prepared at home.
Catfish Supreme
  • Catfish, 1½ lbs. (fillets-cut in strips)
  • Mayonnaise, 4 tbsp.
  • Butter, ½ cup
  • Fresh Mushrooms, 1 cup (sliced)
  • Cajun-style Blackened Seasoning, 2 tsp.
  • Fresh Parsley, ½ cup (chopped)
  • Green Onions, 1 cup (sliced)
  • Shrimp, 1 lb. (peeled)
  • Condensed Cream of Shrimp Soup
First, you need to mix the catfish strips with the blackened seasoning. Then, spread the mayonnaise over these strips. Place it in a shallow dish. Now, cover and refrigerate it for 1 hour. Take a large skillet and heat 4 tbsp. butter in it. Wait till it sizzles. Now, shallow fry these strips till they turn golden.
Take these fried strips and transfer it to a 9x13 inch-baking dish. You need to heat 4 tbsp. of butter in the same skillet. Add the mushrooms to this and stir till it turns golden brown. Then add the shrimp, onions, and parsley. You will now need to reduce the heat. Cook the shrimp till they become tender. Once they are cooked, stir in the cream of shrimp. Now, ladle this soup mixture over the dish. The next step would be to bake it at 375° F for at least 30 minutes. Your delicious dish is ready to be served.
Fried Catfish
  • Yellow Cornmeal, ¾ cup
  • Salt, 2 tsp.
  • Cayenne Pepper, 1 tsp.
  • Vegetable Oil
  • Garlic Powder, ¼ tsp.
  • Flour, ¼ cup
  • Whole Catfish, 4 (fillets)
Combine the cornmeal, salt, flour, cayenne pepper, and garlic powder, together. Next, cover the catfish with this mixture. Brush off all the excess. Take a 12-inch skillet and fill it with vegetable oil, till its half full. Heat it to 350° F. Now, add the fish into it, all in a single layer. Fry the whole mixture till it turns golden brown. Wait for approximately 5-6 minutes. Once done, drain it on paper towels. It tastes best when served with tartar sauce.
Catfish in Red Sauce
  • Olive Oil, ¼ cup
  • Parsley, ¼ cup (minced)
  • Pimento, 8 oz. (chopped)
  • Salt and Pepper, as per taste
  • Tomatoes, 3 (chopped)
  • Tomato Puree, 28 oz. (canned)
  • Carrot, 2 (sliced)
  • Celery, 2 strips (sliced)
  • Garlic, 2 cloves (minced)
  • Fresh Lemon Juice, 3 tbsp.
  • Catfish, 6 oz. (fillets)
  • White Sugar, 1 tsp.
  • Water
Take a large saucepan and combine the tomato puree, parsley, pimento, tomatoes, salt, and pepper. Boil the entire mixture. Now, add some carrots, garlic, and celery. Cook the ingredients till the carrots become firm. Add some water along with the lemon juice. Add the fish into the pan without stirring it, along with some sugar. Once it is cooked, let it cool down and serve cold.
Glazed Catfish
  • Butter, 1 stick
  • Brown Sugar, ⅓ cup
  • Teriyaki Sauce, 2 tbsp.
  • Catfish, 3 (fillets)
  • Garlic, 1 clove (minced)
First, melt some butter in a saucepan. Now, add some teriyaki sauce, garlic, and brown sugar. These ingredients should now be cooked on medium heat. Wait till the liquid thickens. Add the fish fillets and heat them on the grill. Ensure the skin side is down. Now in a medium saucepan melt the butter. Add, brown sugar and garlic, and cook on medium heat, until the liquid gets thickened into a glaze. Now smear the glaze as the fish cooks. The glaze can also be used as a dip for the dish later on. Your dish is now ready to be devoured.
Most of the fried recipes taste best when served with tartar or cheese and mayonnaise sauce. Tomato sauce goes well with the poached recipes. It is recommended to always cook fresh fish.
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