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Bullheads and Catfish

 

 
 
                      CATFISH

GRILLED CATFISH

 
Serves 4
 
4 catfish fillets
3 T butter or oleo, melted
1 t Worcestershire sauce
1 t lemon pepper
lemon twists for garnish, opt.
 
Dijon sauce found in this website under Sauces
 

Rinse fillets and blot dry. Combine butter - pepper and mix. Brush both sides of fillets with butter
mixture and place on a sheet of heavy duty foil or in a well-greased hinged fish basket. Grill over
medium-hot coals for 5-8 minutes; turn fillets and grill another 5-8 minutes or until fish flakes
easily when tested with a fork.
 
OVEN METHOD
Broil 6" from heat for 10-12 minutes or until fish flakes easily when tested with a fork; turning once.
 

HAZELNUT-CRUSTED CATFISH
 
Serves 6
 
6-6 oz catfish fillets
1 c fine breadcrumbs
1 c hazelnuts, finely chopped
1 c Parmesan cheese, grated
2/3 c fresh parsley, finely chopped
1 t dried oregano
1 1/2 t salt
1/2 t pepper
1 egg,lightly beaten
 
Preheat oven to 450. Lightly grease a rimmed baking sheet. Rinse catfish fillets and pat dry with paper
towels. Combine breadcrumbs - pepper in a flat dish. Pour beaten egg into another flat dish. Dip fillets
in egg, then in nut mixture coating both sides thoroughly. Place fillets on prepared baking sheet.
Bake 15-20 minutes until the coating is golden brown
 
 
 
SPICY CATFISH with TROPICAL FRUIT SALSA
 
Serves 4
 
4-6 oz catfish fillets
1 t garlic, minced
1/4 t salt
1/2 t black pepper,
1/4 t red pepper, ground
1/4 t paprika
1 T olive oil
 
Preheat broiler. Prepare fish by combining garlic - oil in a bowl. Press pepper mixture onto catfish.
Place fillets in a baking pan and broil until opaque in the center for 6-8 minutes.
 
Check this website under Sauces for the Tropical Fruit Salsa
 
 
 
GRILLED CATFISH
 
Serves 4
 
4 catfish fillets
3 T butter or oleo, melted
1 t Worcestershire sauce
1 t lemon pepper
 
Dijon sauce found in this website under Sauces
lemon twists for garnish, opt.
 
Rinse fillets and blot dry. Combine butter - pepper and mix.
Brush both sides of fillets with butter mixture and place on
a sheet of heavy duty foil or in a well-greased hinged fish
basket. Grill over medium-hot coals for 5-8 minutes; turn
fillets and grill another 5-8 minutes or until fish flakes
easily when tested with a fork.
 
OVEN METHOD
Broil 6" from heat for 10-12 minutes or until fish flakes
easily when tested with a fork; turning once.

 
CAJUN CATFISH
 
6 servings
 
6 skinned, pan-dressed catfish, fresh or frozen
1/2 c tomato sauce
2- 3/4 oz packages cheese-garlic salad dressing mix
2 T oil
2 T parsley, chopped
2 T Parmesan cheese, grated
 
Thaw frozen fish. Clean, wash, and dry it.
Combine remaining ingredients except cheese.
Brush fish inside and out with sauce. Place in
well-greased baking dish, 13x9". Brush with
remaining sauce; sprinkle with cheese. Stand 30
minutes.
 
Bake in 350 oven 25 - 35 minutes, until fish
flakes easily. Turn oven control and broil.
Place fish about 3" from heat source and broil
1 -2 minutes, until crisp and lightly browned. 
 
SAUCY BROILED CATFISH
 
6 Servings
 
6 skinned, pan-dressed catfish
1 c 1/4 c parsley, chopped
2 T catsup
2 T wine vinegar
2 cloves garlic, finely chopped
2 t basil
 
Thaw frozen fish. Clean, wash, and dry the fillets.
Place in single layer in shallow baking dish.
Combine ingredients. Pour sauce over fish; let
stand 30 minutes, turning once.
 
Remove fish;reserve sauce for basting. Place fish on
well-greased broiler pan; brush with sauce.
Broil about 3" from source of heat for
5 - 7 minutes, until lightly browned; baste
twice. Turn carefully; brush other side with
sauce. Broil 5 - 7 minutes, basting occasionally,
until fish is brown and flakes easily.

 

SESAME CATFISH

(This recipe won second prize in a national
catfish cooking contest)

1 egg, beaten
2 T milk
1/2 c cracker crumbs
3 T sesame seeds
salt and pepper
2# catfish fillets
1/4 c all-purpose flour
vegetable oil
lemon parsley sauce

Combine egg and milk; mix well and set aside. Combine crumbs
and seeds; stir well and set aside. Sprinkle fillets with salt
and pepper; dredge in flour. Dip each fillet into egg mixture
and roll in crumb mixture. Fry in 1" hot oil for 4-5 minutes
each side; drain on paper towels and serve with sauce. 

Check this website for various sauces