Tag Archives: Catfish

Catfish in a Basil Lemon Sauce

DSC06156 (2) otmatk.jpg

Summer is here, more or less, with the flavors of basil and lemon. This catfish recipe is a twist on a classic Southern fish dish and is one of the easiest, quickest dinners you can prepare in a flash for family and friends.

Enjoy!

Serves 2

Ingredients
2 catfish fillets
Salt, to taste
Ground black pepper, to taste
1/3 cup yellow cornmeal
1/3 cup all-purpose flour
A pinch of cayenne pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons butter
1 tablespoon olive oil
1 lemon, juiced
1/3 cup cream
1/4 cup fresh basil leaves, chopped (about 1 tablespoon)
Lemon wedges, for serving
Capers, for garnish (optional)

Directions:
Pat the fish dry: Use a paper towel to pat the fish dry on both sides.
Sprinkle with salt and pepper and set aside.

In a shallow bowl, mix together cornmeal flour, salt, garlic powder and cayenne pepper. Dredge  the fish in cornmeal mixture, pressing the cornmeal lightly into the fish to make is adhere.

Heat the butter and olive oil in a large, cast iron skillet over high heat just until the oil is shimmering. Lay the fillets in the skillet carefully, using long-handled tongs. Fry for about three minutes on each side, then remove from the skillet to two plates.

Turn the heat to medium and whisk the lemon juice into the remaining fat. Whisk in the cream and basil and let boil for about a minute or until just reduced. Drizzle over the fish and serve immediately.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Advertisements

Catfish in a Basil Lemon Sauce

DSC06156 (2) otmatk.jpg

 

Hello Friends!

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

Fried Catfish with Black-Eyed Pea Salsa

DSC07975

Serves 4 to 6

Ingredients:
For the Salsa:
1 medium shallot, chopped
2 cloves garlic, minced
One 15-ounce can black eyed peas, drained and rinsed
1/2 cup tomatoes, diced
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup orange bell pepper, diced
1 jalapeño pepper, seeded and diced
Kosher salt, to taste
Ground black pepper, to taste
1 Tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil

For the Catfish:
Four to Six 8-ounce catfish fillets
1/8 teaspoon lemon pepper seasoning
A pinch of achiote powder
Juice of 1 lemon
1/2 teaspoon salt
1 Tablespoon ground black pepper
A pinch of  cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups yellow corn meal
Vegetable oil, for frying

Directions:
For the salsa, combine all the ingredients in a medium bowl. Mix well and adjust the seasoning with salt and pepper as needed. Set aside and let flavors meld.

For the Catfish:
Rinse fillets under cold running water and pat dry with paper towels. In a shallow baking dish, add salt, lemon pepper seasoning, achiote powder and lemon juice. Add the fillets and cover with plastic wrap, place in the refrigerator and allow to marinate for 25 minutes.

Combine the cornmeal and remaining spices in a shallow pie plate. Heat the oil to medium in a large cast iron skillet. Remove the fish from the refrigerator. Shake off excess marinade and dredge the fillets in seasoned corn meal. Fry in the hot oil until fish is golden brown, about 3 to 4 minutes or until fish easily flakes when tested with a fork. Drain on paper towels.

To serve, place the fillet in the center of plate and spoon the black-eye pea salsa on top.

Catfish with Green Olives

DSC07896

This is a family favorite dish. If you are looking for something that is quick and easy to make during a week  night and you are mindful of being healthy on a budget, then this simple recipe is just right  for you !

Serves 4

Ingredients:
1 cup pimento-stuffed green olives, rinsed, drained, sliced
2 Tablespoons olive oil
1 teaspoon finely grated lemon zest
3 Tablespoons chopped fresh Italian parsley
A squeeze of lemon juice
Four 6-ounce catfish fillets
Kosher salt, to taste
Freshly ground black pepper, to taste
Lemon wedges, serving

DSC07877 - Copy
Main Ingredients

Directions:
Stir together olives, oil, zest ,  2 tablespoons of parsley and a squeeze of lemon juice  into a bowl.

DSC07881 - Copy DSC07883

Oil a 12-inch non-stick skillet with a tight fitting lid. Season catfish with salt and pepper and arrange skinless side down in the skillet, tucking thinner ends of each fillet under.

DSC07884

Mound olive mixture on top of fillets.

DSC07885

Place a sheet of parchment paper on top of mixture and cover skillet.

DSC07886DSC07887

Cook catfish over moderate heat until just cooked through, 8 to 10 minutes. To serve, sprinkle with remaining parsley and serve with lemon wedges.

DSC07896