AUBURN UNIVERSITY, Ala. – When people think of catfish they automatically think of fried catfish. Delicious, fried catfish can become tiring after eating it over and over again. These catfish recipes put a new spin on catfish and give you a variety of options to choose from.
1 pound skinned catfish fillets, fresh or frozen
½ cup chopped celery
½ cup chopped onion
1 clove garlic, finely chopped
½ cup chopped green pepper
¼ cup vegetable oil
2 beef bouillon cubes
2 cups boiling water
1 1 pound can tomato
1 10 ounce package frozen okra, sliced
2 teaspoon salt
¼ teaspoon pepper ¼ teaspoon thyme
1 whole bay leaf
Hot red pepper sauce, to taste
1 ½ cups hot cooked rice
Thaw fillets if frozen. Cut into 1 inch pieces. Cook celery, green pepper, onion and garlic in oil until tender. Dissolve bouillon cubes in water. Add bouillon, tomatoes, okra and seasonings. Cover and simmer 15 minutes longer or until fish flakes easily when tested with a fork. Remove bay leaf. Place ¼ cup cooked rice in each of six soup bowls. Fill with gumbo. Serves 6.
Lemon Pepper Catfish
1 ½ pound catfish fillets
2 tablespoons melted margarine or butter
1 teaspoon lemon pepper seasoning
Salt, to taste
Clean, wash and dry fish. Preheat oven to 375 degrees F. Place fish in a single layer in an oiled baking dish. Drizzle butter over the fillets and sprinkle with lemon pepper. Bake 16 to 18 minutes. Fillets are done when a fork slices through the thickest part of the fillet with little resistance and the fish flakes easily
Comment: Lemon Pepper Catfish cooks well in a microwave oven. Use a microwave-safe dish. Very thin ends of fillets can be turned under to lessen the chance of overcooking. Cover with waxed paper and cook on high for 5 to 7 minutes per pound. Rotate the dish a quarter turn during cooking.
6 or 8 whole catfish (about ½ pound each, dressed)
1.4 cup oil or melted margarine
Barbecue sauce for the Catfish
½ cup vegetable oil
¼ cup ketchup
1 tablespoon sugar
2 teaspoon Worcestershire sauce
1 teaspoon garlic salt
½ teaspoon dry mustard
Rinse catfish in cold water and pat dry with paper towels. Place on oiled grill rack four inches above hot coals. Cook 6 to 8 minutes on each side, basting regularly with oil. Larger fish will require longer time. Fish flakes easily when done. Season with salt, pepper and lemon or use the following barbecue sauce. Serve immediately.
Variation: For barbecued catfish, combine ingredients for barbecue sauce and pour over catfish in a shallow glass dish. Cover and marinate in refrigerator and cook as above, basting frequently with marinade sauce. Serve with additional sauce, if desired.
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