Fish Recipes

[BJ_Friley]

Mississippi Catfish and Hushpuppies

Difficulty: Medium
Prep Time: 10 minutes
Inactive Prep Time: 1 minute
Cook Time: 11 minutes
Yield: 4 servings

Hushpuppies:
1 cup all-purpose flour
2 cups yellow cornmeal
1 egg
1 tablespoon sugar
1 teaspoon salt
4 green onions, chopped (stem and all)
Buttermilk
Peanut oil
Catfish:
2 cups yellow corn meal
1/4 cup all-purpose flour
2 tablespoons coarse black pepper
1 tablespoon lemon pepper
1 teaspoon paprika
Granulated garlic and salt
2 cups whole milk
Dash hot pepper sauce
4 Mississippi pond raised catfish fillets
Peanut oil


Hushpuppies: Mix first 6 ingredients in mixing bowl. Add buttermilk as needed until batter reaches a thick, mashed potato-like consistency. Refrigerate for 45 minutes to 1 hour before using. Heat peanut oil to 325 degrees F. Using 2 teaspoons to drop the batter, dip the first teaspoon into water and then fill with hushpuppy batter. Use the other teaspoon to rake the batter into the oil. Cook for approximately 4 minutes until golden brown. The hushpuppies should roll over in the oil by themselves. If they do not, you may have to turn them.
For the Catfish: Put first 6 ingredients into a large brown paper bag. Roll down the top and shake until well-mixed. Cut catfish in half lengthwise. Pat dry with paper towel. Mix milk and hot sauce. Dip catfish in milk bath, put in paper bag with breading and shake until covered. Place catfish into pot with about 4 inches of peanut oil heated to about 325 to 350 degrees F. Cook until brown and firm, about 6 to 7 minutes.

Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


God Bless and Be Careful

BJ

[BJ_Friley]

Catfish Gumbo

Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Yield: 4 to 6 servings

1/4 teaspoon freshly ground black pepper
1 teaspoon garlic salt
1 teaspoon Cajun seasoning
1 bay leaf
2 tablespoons vegetable oil
1/3 cup diced onions
1/3 cup diced celery
1/2 green pepper, diced
1 1/2 tablespoons all-purpose flour
1 (10.5-ounce) can chicken broth
1 (14.5-ounce) can diced tomatoes
3 ounces tomato paste
1 small (5-ounce) package frozen cut okra
Splash hot sauce
3/4 pound to 1 pound catfish, cut into chunks
Rice, cooked and drained, for serving

In a small bowl, combine the pepper, garlic salt, Cajun seasoning, and bay leaf and mix well; set aside. In a large pot, heat the vegetable oil over high heat. Add the onions, celery, and green peppers and stir. Add the flour and stir until blended. Add the chicken broth and stir until smooth. Add the tomatoes, tomato paste, and okra and stir until mixed well. Add the hot sauce and seasoning mixture and mix well.
Bring the gumbo to a boil and then reduce the heat to a simmer and simmer for 30 minutes, uncovered. Add the catfish and stir to mix well. Cover the pot and simmer for 20 minutes. Serve with rice.


God Bless and Be Careful

BJ