July 2016
Homeplace & Community

CHEF'S CORNER: Summertime Catfish Cuisine

PARMESAN CRUSTED CATFISH

 

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 4

4 (4-ounce) catfish fillets
1 Tablespoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
¼ cup Parmesan cheese, freshly grated
2 Tablespoons butter, softened
1½ Tablespoons mayonnaise
4 roma tomatoes or sun-dried tomatoes, sliced thin

Preheat broiler to 500°. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.

In a small bowl, mix Parmesan cheese, butter and mayonnaise.

Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4-6 minutes, or until fish flakes easily with a fork.

 

CATFISH CAKES

 

Prep Time: 30 Minutes
Cook Time: 15 Minutes
Ready In: 45 Minutes
Servings: 4

1 pound catfish fillets
Water
1 medium onion, chopped
1 teaspoon prepared yellow mustard
1 Tablespoon mayonnaise or salad dressing
½ teaspoon Old Bay Seasoning
2½ cups buttery round crackers, coarsely crushed
1 egg
1 cup vegetable oil (for frying)

Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain water. Mash the fish. Stir in onion, mustard, mayonnaise/salad dressing, Old Bay, cracker crumbs and egg. Mix until evenly blended.

In a large heavy skillet over medium-high heat, heat oil. Form fish mixture into patties. Fry patties in hot oil. Turn to brown both sides. Drain on paper towels and serve hot.

 

CATFISH GUMBO

 

Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 4

2 cups water
2 cubes beef bouillon
¼ cup vegetable oil
½ cup celery, chopped
½ cup green bell pepper, chopped
½ cup onion, chopped
1 clove garlic, chopped
2 (8-ounce) cans diced tomatoes
1 (10-ounce) package frozen okra
1 teaspoon salt
¼ teaspoon red pepper flakes
¼ teaspoon dried thyme
1 bay leaf
1/8 teaspoon hot pepper sauce
1 pound catfish fillets, cut into 1-inch pieces

In a 3 quart pot, bring water to a boil. Dissolve bouillon cubes in boiling water.

In a medium skillet, heat vegetable oil. Cook celery, green pepper, onion and garlic until tender.

Add tomatoes, okra and cooked vegetables to boiling water. Season with salt, red pepper flakes, thyme, bay leaf and hot pepper sauce. Reduce heat, cover and simmer for 30 minutes. Add catfish, cover and simmer for 15 minutes or until catfish is flaky and tender.

 

Brian Taylor CEC, CCE is the corporate executive chef for SouthFresh Farms.