On 5/11/2021 6:39 PM, cshenk wrote:
> Hi, looking for Catfish ideas folks here have actually used and liked.
>
> We will probably do the normal breaded and fried this time but like
> ideas for other ways you actually done and liked.
>
I've got a couple of ideas but it depends on how much time you care to
spend. One of my Signature Dishes (it's on the RFC web site) is for
Stuffed Flounder. It's a recipe I re-created from when I worked at Red
Lobster when I was 20. I've made it using catfish and even tilapia
(back when I could find decent tilapia). Mild white flaky fish.
Jill's Stuffed Flounder (for two)
4 flounder fillets, about 1-1/2 lbs. of like size
1/4 c. minced onion
1/4 c. minced celery
2 cloves garlic, minced
1-1/2 Tbs. mayonnaise
dash Tabasco sauce
dash cayenne pepper
dash salt
4 Tbs. butter
1/2 c. dried breadcrumbs
1/4 tsp. dry mustard
1 Tbs. lemon juice
6 oz. flaked crabmeat
2 oz. diced shrimp
2-3 Tbs. melted butter
Sweet ground paprika for colour
1/2 c. milk
vegetable cooking spray
Preheat oven to 350F. Saute onion, celery and garlic in 4 Tbs. butter
until translucent. Transfer to a mixing bowl and combine with
breadcrumbs, mayonnaise, dry mustard. Add crabmeat and shrimp, Tabasco,
cayenne, lemonjuice, salt, pepper. Blend well to make stuffing. Spray a
13X9 inch baking dish with vegetable cooking spray.
Place 2 flounder fillets in the dish. Spoon the crabmeat stuffing onto
the center of the fillets, mounding it up in the center. Split the
remaining fillets in half lengthwise.
Wrap each of the two halves around the stuffing on top of the stuffed
fillet, covering the sides but leaving the stuffing visible in the
center. Secure overlapping ends with toothpicks if needed. Brush all
over with melted butter. Sprinkle with paprika. Pour the milk around the
fish (this keeps the fish moist during baking). Bake for 20-25 minutes
until fish flakes easily with a fork, brushing with melted butter about
halfway through cooking. Serves 2 very generously.
NOTE: Works well with any mild white fish fillets
****************
The second recipe I also re-created after eating it at The Bayou Bar and
Grill in Memphis. (I just love doing that! Dissect a recipe eaten in a
restaurant based on the taste and re-create it at home.)
I posted the recipe last Fall when I couldn't sleep and got bored with
the trolls. I was trying to get food and cooking talk back on track.
You'd have to be able to find crawfish tail meat for this one. I was
able to find it in Memphis back then and am a bit surprised but I can
find it here in South Carolina.
Catfish Acadian:
2 lb. catfish fillets (you could use any mild white fish)
seasoned flour for coating
olive oil
butter
diced onions, garlic and/or shallots*
diced bell pepper
diced celery
1/2 lb. crawfish tail meat, thawed
3 large raw shrimp, shelled and chopped
1/2 pint or a tad more, whole cream
salt & cayenne pepper to taste
Lightly coat the catfish fillets in seasoned flour. Pan fry in olive
oil with a bit of butter until golden brown and tender. Plate and hold
in a warm oven.
There are no measurements, per se, for most of this. Eyeball it. This
serves 2 people.
In another pan, saute the onion, garlic/shallots with the bell pepper
and celery in butter and oil until tender and translucent. Add the
crawfish tail meat (it's already cooked, just needs a quick heat) and
the shrimp and cook until just pink. Stir in the cream. Season with
salt and cayenne pepper. Spoon the crawfish/shrimp sauce over the pan
fried catfish.
*I use garlic; the chef told me they use a combination of both. Yes, I
actually called and talked with the chef. He was not at all hesitant to
discuss it since I started off with "Here's what I did but it's missing
something." Turns out I'd forgotten the celery. Ooops! There's that
"trinity" thing again.
I knew better, simply forgot it. Then he
mentioned shallots but the quantity is hardly worth making the
distinction. He was actually quite pleased that I liked the dish well
enough to re-create it at home. It really is delicious!
HTH,
Jill