From The Catfish Institute

Blackened Catfish

6 U.S. Farm-Raised Catfish fillets
1/2 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon crushed dried thyme leaves
1/2 teaspoon paprika
1 stick butter
1/4 cup dry white wine
Juice of one lemon

1. Wash the catfish fillets and pat dry. Set aside. Combine all the dry ingredients in a small bowl and set aside.

2. Melt the butter in a pan. Add the lemon juice and mix well. Dip the fillets into the butter mixture. Sprinkle the fillets liberally with the spice mixture on both sides, and set aside.

3. When ready to cook, heat a black iron skillet on the stove until very hot. Carefully place the fillets in the skillet and cook for about 2 minutes on each side. Keep moving with a spatula to prevent sticking. When the fillets are cooked, remove them from the skillet. Remove the skillet from the burner. Pour the butter mixture into the skillet, quickly adding the wine, and stir. Pour the pan juices over the fillets and serve immediately (Back to top)

Cheesy Catfish from The Catfish Institute

2 tablespoons margarine
1/2 cup grated Parmesan cheese
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
1/2 teaspoon pepper
1 teaspoon Spanish paprika
2 pounds U.S. Farm-Raised Catfish fillets

1. Preheat the oven to 400°F. Place margarine in a 13x9-inch baking pan and put in the oven to melt while oven is heating. Remove pan from the oven.

2. Mix Parmesan cheese, cornmeal, flour, pepper and paprika in a plastic bag. Add catfish fillets, one at a time, and shake to coat with the Parmesan mixture. Arrange fillets in a single layer in the prepared pan, turning once to coat with margarine. Sprinkle remaining cheese mixture over fish.

3. Bake for 10 to 15 minutes or until golden brown and fish flakes easily when tested with a fork.(Back to top)

Ingredients
• 12 ounces skinless catfish, white fish, or orange roughy fillets, 1/2 inch thick
• 1/2 cup finely chopped pecans
• 1/3 cup yellow cornmeal
• 1/2 teaspoon onion salt
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground red pepper
• 1 egg
• 1 tablespoon water
• 2 small red and/or orange sweet peppers, seeded and quartered
• 1 medium zucchini, cut into 1/2-inch diagonal slices
• 1 medium yellow summer squash, cut into 1/2-inch diagonal slices
• 1 tablespoon cooking oil
• 1/4 teaspoon seasoned salt

Directions
1. Line a 15x10x1-inch baking pan with foil. Lightly grease the foil; set aside. Rinse fish and pat dry with paper towels. Cut fish into four serving-size pieces; set aside.

2. In a shallow dish stir together pecans, cornmeal, and onion salt. In another shallow dish stir together flour and ground red pepper. In a small bowl beat together egg and water. Dip one piece of fish in flour mixture to coat lightly, shaking off any excess. Dip fish in egg mixture, then in pecan mixture to coat. Place the coated fish in the prepared pan. Repeat with the remaining fish pieces.

3. In a large bowl combine sweet peppers, zucchini, and yellow summer squash. Add cooking oil and seasoned salt, tossing to coat. Arrange peppers and squash next to fish, overlapping vegetables as needed to fit onto pan. Bake, uncovered, in 425 degrees F oven for 20 to 25 minutes or until fish just flakes easily with a fork and vegetables are tender.

4. To serve, divide fish pieces and vegetables among four dinner plates. If desired, garnish with fresh oregano leaves. Makes 4 servings.

Nutritional Information
Nutritional facts per serving
calories: 302, total fat: 15g, saturated fat: 2g, cholesterol: 98mg, sodium: 367mg, carbohydrate: 21g, fiber: 3g, protein: 21g, vitamin A: 241%, vitamin C: 74%, calcium: 42%, iron: 12% (Back to top)

Lemony Catfish in Foil - Recipe by Judy Howle

http://southernfood.about.com/gi/dynamic/offsite.htm?site=http://myweb.cableone.net/howle/

* 4 catfish fillets
* 1/2 cup margarine
* 1/3 cup lemon juice
* 2 tsps salt
* 1 tsp pepper
* 1/2 cup diced carrots
* 1/4 cup diced celery]
* 1/4 cup chopped green onions
* 2 TBS snipped fresh parsley (I also use dried)
* 2 lemons thinly sliced

Preheat oven to 350 degrees. Place the fillets in foil 4 inches longer than the catfish. Melt the margarine and add lemon juice, salt ,pepper, carrots, celery, onions, and parsley. Sauté all for a few minutes. Divide the vegetables between the fillets and top with lemon slices. Fold the foil around the fish so that the juices are held in. Bake for 30 minutes. Serve with a salad and French bread. yummy!!
From Judy Howle
Judy's Site

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Catfish Ed's Basic Catfish Recipe

Cleaning and preparing the fish.

There are many ways to prepare the fish for cooking, but my favorite is to fillet them. Many people will tell you that Channel Catfish taste muddy, musty or like algae, especially in warm water lakes in the summer time. I have found this to be untrue if you fillet them properly. The key is to remove the belly section and the dark red meat (coagulated blood)from the fillets. This makes for a little waste but the remaining fillets rival the best commercially raised catfish.

Now we're ready to cook!

Ingredients:
Channel Cat Fillets
Seasoned Salt ( Lawrys etc. )
Seasoned Pepper
Garlic Powder
Onion Powder
White Flour
White Cornmeal
Peanut or vegetable oil

Slice the fillets into 2 to 4 inch pieces or whatever your preference but not too thick or they will take forever to cook. This is particularly true with larger fish. Apply the seasonings generously and refrigerate in a plastic bag or covered container for at least two hours. Put equal amounts of white flour and cornmeal in a plastic bag and shake until thoroughly mixed. Put a few pieces at a time in the bag and shake until all pieces are thoroughly coated. In a deep fryer or wok pot heat the cooking oil to the proper temperature, when a drop of water splatters upon contact, the oil is ready to go. Place a few pieces of fish at a time in the fryer and remove when they are golden brown. Put them on paper towels to drain off excessive oil and serve them with whatever you like.

Enjoy!!.......Catfish Ed.
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