Catfish Recipes: Catfish are tasty and can be cooked many different ways for desired taste. If you have your own recipe, send it to us and we will add this to our site. Add Your Recipe To Our Website

Blackened Catfish

Ingredients: • 3/4 lb. butter (3 sticks) • 1 tbsp. paprika • 2 1/2 tsp. salt • 1 tsp. onion powder • 1 tsp. garlic powder • 1 tsp. red pepper • 3/4 tsp. white pepper • 3/4 tsp. black pepper • 1/2 tsp. thyme • 1/2 tsp. oregano • 8-10 oz. catfish fillets, 1/2 inch thick Preparation: • Mix all seasoning together • Melt butter in large skillet very, very hot. Combine fish in melted butter, then coat heavily with seasoning. Put into hot skillet. Pour little butter on top of fish (careful butter may flare up). Cook uncovered until scorched; turn fish and pour more butter until fish is done, about 2 more minutes. Repeat with remaining fish. Serve piping hot with melted butter on side. • Caution - this method of cooking produces intense smoke. I suggest you cook outside on gas grill • This is a great recipe for just about all kinds of fish

Classic Fried Catfish

Ingredients: • 3/4 cup yellow cornmeal • 1/4 cup flour • 2 teaspoons salt • 1 teaspoon cayenne pepper • 1/4 teaspoon garlic powder • 4 catfish fillets or whole catfish • vegetable oil Preparation: • Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat catfish with mixture, shaking off excess. Fill deep pot or 12 in. skillet half full with vegetable oil. Heat to 350°. Add catfish in single layer, and fry until golden brown, about 5-6 minutes, depending on size. Remove and drain on paper towels

Garys Catfish Recipe

Ingredients: • 2-3 lbs Catfish Filets • 3 cups yellow cornmeal • 2 eggs • 2 cups butter milk • 5-10 Jalepenos • salt • black pepper • cayenne pepper • Oil Preparation: • Cut filets into 1- 3 inch strips. Beat egg and buttermilk together. In large bowl mix cornmeal, salt and pepper to taste. In large pot add enough oil to cover filets and bring to boil, add Jalepenos to oil. Drop catfish strips in buttermilk and egg mixture, then place roll in cornmeal, repeat if you want extra crispy. Catfish is done when strips float and are golden brown.

Catfish Teriyaki

Ingredients: • 1/3 cup teriyaki sauce • 4 catfish fillets • 2 (10 oz. each) boxes frozen sitr-fry japanese style vegetables and seasonings. • 2 Tbsp. Oriental sesame oil • 1/2 cup diagonnally sliced green onions • 1-1/2 cup chow mein noodles Preparation: • Remove broiler pan from oven; line with foil. Set oven to broil. Bring teriyaki sauce to a boil in a large skillet. Remove from heat. Add fish fillets; turn to coat and let marinate 3 minutes. Arrange fillets in single layer in a broiler pan. Broil 3 or 4 inches from heat source 9 minutes, or until lightly browned. Discard remaining marinade and rinse skillet. Put vegetables, seasonings and oil in skillet. Cover and cook 4 to 5 minutes. Sprinkle fish with green onions. Broil 1 minute longer. Serve immediately with the vegetables and noodles. makes 4 servings.

Beer Batter Fried Catfish

Ingredients: • 1-1/2 lb. catfish fillets, cut into strips • 1 cup flour • 1 tsp. baking powder • 1 tsp. salt • 1 tbsp. cooking oil • 1 cup flat beer • 1/2 tsp tabasco sauce • 1 inch peanut oil in a skillet Preparation: • Remove broiler pan from oven; line with foil. Set oven to broil. Bring teriyaki sauce to a boil in a large skillet. Remove from heat. Add fish fillets; turn to coat and let marinate 3 minutes. Arrange fillets in single layer in a broiler pan. Broil 3 or 4 inches from heat source 9 minutes, or until lightly browned. Discard remaining marinade and rinse skillet. Put vegetables, seasonings and oil in skillet. Cover and cook 4 to 5 minutes. Sprinkle fish with green onions. Broil 1 minute longer. Serve immediately with the vegetables and noodles. makes 4 servings.

Catfish Gumbo

Ingredients: • 2 tbsp. vegetable oil • 1 cup chopped onion • 1 cup chopped green pepper • 1 cup sliced celery • 4 slices boiled ham, cut into 1 inch squares • 1 tsp. minced garlic • 1 lb. catfish fillets, cut into 1 inch chunks. • 1 (16 0z) can tomatoes, cut up • 2-1/2 cup water • 1 cup sliced okra • 3/4 cup 5-minute rice • 2 chicken boullion cubes • Hot pepper sauce (tabasco is fine) Preparation: • Heat oil in a 3-1/2 quart saucepan over high heat. Add onion, green pepper, celery, ham, garlic. Stir to mix. Cover, cook for 3 minutes, stirring once. Add remaining ingredients, except hot pepper sauce. Cover and cook over high heat 6 to 7 minutes, or until fish is barely opaque in the center. Remove from heat; let stand covered for 3 minutes until rice is tender. Stir in hot pepper sauce to taste. Makes 4 servings.

Sort Of Cajun Catfish

Ingredients: • 6 whole dressed catfish • 1/2 cup tomato sauce • 2 pkg. cheese garlic salad dressing mix • 2 Tbsp. oil • 2 Tbsp. parsley • 2 Tbsp. grated Parmesan cheese   Preparation: • Clean, wash and dry fish. Combine remaining ingredients, except cheese. Brush fish inside and out with sauce. Place fish in a well greased baking dish and bruch with remaining sauce; sprinkle with cheese. Let stand for 30 minutes. Bake in a moderate oven at 350 degrees for 30 minutes, or until fish flakes off when tested with a fork. Turn over to boil and place fish 3-inches from flame. Brown for 1 or 2 minutes.

Broiled Catfish

Ingredients: • 4 catfish fillets (about 5 oz. each) • 2 tomatoes, sliced • 1/4 tsp. salt • dash of pepper • 4 Tbsp. ranch dressing • 1/4 cup grated Parmesan cheese • 2 Tbsp. maragarine   Preparation: • Remove broiler pan from oven. Line with foil for easy cleaning. Set oven to broil. Arrange fish fillets and tomato slices on foil. Sprinkle with salt and pepper. Spread 1 tablespoon ranch dressing on each fillet. Sprinkle with Parmesan cheese. Dot tomatoes with butter. Broil 8 to 10 minutes. Just until fish are opaque in the center and top is brown. Makes 4 servings.

Louisiana Catfish

Ingredients: • 1 cup finely chopped onion • 1 cup chopped parsley • 2 tablespoons olive oil or peanut oil • 1 tablespoon finely chopped garlic • 4 cups peeled and chopped fresh tomatoes • Ground red pepper, to taste • Salt, to taste • 2 cups burgundy wine • 1 tablespoon soy sauce • 4 (5-8 oz.) catfish fillets, lightly seasoned with salt and pepper Preparation: • Place onions and parsley in oil and sautι 3-5 minutes. Add garlic and then the rest of the ingredients except catfish fillets. Cook until the onions are translucent, about 10 minutes. On medium-hot grill place fillets, skin side up, for 3 minutes. Turn and cook 2 minutes more. Place in aluminum foil and place on grill-safe pan on grill and top with sauce. Close top on grill and cook 10 minutes.

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