jmcquown wrote:

> 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

Bless you! The second one is what I want to try first. Sounds
delicious and outside my normal!