1 to 1-1/4 pounds catfish fillets (1/2 to 3/4 inch thick)
1/4 cup fine dry bread crumbs
2 tablespoons cornmeal
2 tablespoons Parmesan cheese, grated
2 tablespoons pecans, ground
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup milk
2 to 3 tablespoons cooking oil
1/3 cup pecans, chopped
Cut fish into 4 portions. Set aside. In a shallow bowl mix bread crumbs, cornmeal, Parmesan cheese, ground pecans, salt and pepper. Coat each portion of fish with flour, then dip in milk, then coat evenly with crumb mixture. In large skillet fry fish in hot oil 4 to 6 minutes on each side or until golden and fish just flakes easily when tested with a fork; keep warm. Remove excess crumbs from skillet. Add additional oil, if necessary. Add chopped pecans. Cook and stir about 2 minutes or until toasted; sprinkle pecans over catfish.
Makes 4 servings.
Pecans! Not Just For Pies
Editors note: Great
with Spicy Peach Salsa.
BASIL MARINATED CATFISH with PICKLED PEACHES
4 catfish fillets, 2-inch thick
1/2 teaspoon mustard
1 tablespoon paprika
1/2 teaspoon chipotle powder
1/2 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon sugar
4 whole pickled
1/2 teaspoon celery salt
1/2 teaspoon sage, ground
Mix all ingredients except fillets, peaches and pickling liquid. Any remaining marinate: cover tightly and store in the refrigerator. Rub catfish with basil marinade and let stand for 1 hour in the refrigerator. While the catfish is still very cold, grill for 5 minutes on each side. Slice peaches and place on top of catfish and drizzle some of the pickling juice over the top.
Yield: 4 servings.
SPICY PEACH SALSA
2 peaches, diced
1 jalapeno, seeded, minced
2 tablespoons tomato, diced
1 tablespoon garlic, minced
2 tablespoons cilantro, chopped
1 tablespoon lime juice
2 tablespoons onion, chopped
1 tablespoon olive oil
1 tablespoon red bell pepper, diced
Salt and pepper to taste
Prepare all ingredients and combine.
Refrigerate for 5 minutes.
Caroline Edenfield Morris, The Art Institute of Atlanta,
This can be prepared one day in advance.
CATFISH SKEWERS with Pineapple-Orange Marinade
1 pound U.S. Farm-Raised Catfish, cubed
6 ounces pineapple-orange juice
1 tablespoon brown sugar
2 teaspoons olive oil
1-1/2 cups fresh pineapple, cubed
1-1/2 cups red grapes or peeled orange section or diced carrots
Mix juice, sugar and olive oil in a shallow dish. Add catfish. Toss to coat. Marinate in refrigerator for about 1 hour. Place catfish, pineapple and grapes (oranges or carrots) on skewer. Baste with pineapple
marinade. Grill, basting occasionally, about 5 minutes per side or until fish flakes easily with a fork.
4 whole peaches, ripe but firm, peeled and seeded
1 cup water
1 cinnamon stick
1 cup sugar
2 chipotle peppers
1 cup bourbon
1 tablespoon basil chiffonade
1/2 cup cider vinegar
Combine all ingredients and boil for 4 minutes. Remove from heat and refrigerate overnight.
August is National Catfish Month and National Peach Month. Here are some recipes we hope you will enjoy trying.
Looking forward to hearing from you.
Alabama Farmers Cooperative, Inc.
Attn: Cooperative Kitchen
PO Box 2227 · Decatur, AL 35609-2227
Phone: 256-353-6843 · Fax: 256-350-1770