COOK BOOK

click for more recipes

Classic Fried Catfish

¾ cup yellow cornmeal
¼ cup flour
2 teaspoons salt
1 teaspoon cayenne pepper
¼ teaspoon garlic powder
4 catfish fillets or whole catfish
vegetable oil

Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat catfish with mixture, shaking off excess. Fill deep pot or 12 in. skillet half full with vegetable oil. Heat to 350°. Add catfish in single layer, and fry until golden brown, about 5-6 minutes, depending on size. Remove and drain on paper towels.
Makes 4 servings.
    

Cajun Catfish

2 large catfish fillets
1 cup onions, chopped fine
½ cup celery, chopped fine
2 garlic cloves, minced
¼ cup butter
¼ cup flour
1 tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
1 1-lb can sliced tomatoes
3 cups water
2 cups hot cooked rice

In a deep skillet, cook the butter and flour together over low heat to form a roux. Add the onions, celery, and garlic,and sauté until tender. Add the tomatoes, salt, peppers, and water. Simmer covered for 20 - 30 minutes. Add the fillets and cook until flaky, 15 - 20 minutes. Serve over rice. Serves 2.
NOTE: The amount of cayenne here is set for a mildly hot taste. It can be increased up to a full teaspoon for real Cajun flavor!


Beer Battered Catfish

3 lb. catfish
¼ cup cornmeal
¼ cup flour
2 eggs, beaten
1 12-ounce beer
¼ cup minced onion
3 cups vegetable oil
salt and pepper to taste

In a medium mixing bowl blend flour, cornmeal, salt, and pepper together. In a separate medium mixing bowl beat egg well, add beer and minced onions, mix well.  Cut the catfish into 2 inch cubes or strips. Heat the vegetable oil. Roll the catfish into the flour mixture, then dip into the beer-egg mixture, then back into the flour mixture. Place flour and dipped catfish into the deep-fry, cook until golden brown.

Blackened Catfish

4 catfish fillets
olive oil
1/3 lb. bacon
2 teaspoons each of the following:
garlic powder
thyme
white pepper
black pepper
cayenne pepper
lemon pepper
cumin or chili powder
rosemary, crushed
fennel seed, crushed
1 teaspoon allspice
1 teaspoon oregano
½ teaspoon salt

(Note: This recipe best prepared outdoors, if possible)
Fry bacon; discard bacon and retain grease. Combine all dry ingredients, rub fillets with olive oil, then coat liberally with spices. Drop in hot bacon grease and cook until you can easily put a fork through them.