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Catfish
Smoked Delta Catfish
fresh catfish fillets
salt
brown sugar
Place fillets in a glass dish and sprinkle heavily with salt. Cover with brown
sugar. Next, cover dish with foil and refrigerate overnight. Place fillets
on smoker and slow smoke 4-6 hours.
Note: This recipe is from the heart of the Mississippi Delta. It is neither
salty nor too sweet.
Dr. Fred Bordelon
Greenville, Mississippi
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Catfish Cicero
6 catfish fillets
1 cup pecans, chopped
1 cup bread crumbs
1 tsp. Oregano
1 cup parmesan cheese
1 T. seasoned salt
2/3 cup chopped parsley
1 beaten egg
Wash catfish fillets in mixture and pat dry. Set aside. In a bowl, mix breadcrumbs,
cheese, parsley, pecans, oregano and salt. Dip fish into beaten egg and then
into the bread crumb mixture. Coating fish thoroughly. Place the fillets in
oiled ramekins or on an oiled baking sheet. Bake 20 to 25 minutes in a 400-450
degree oven. Serve immediately. Serves 6.
Jimmy and Becky Walker
Yelleville, Arkansas
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Catfish Cheese Bake
Soak fillets in mixture of beaten eggs and evaporated milk. Dredge in mixture
of 1-cup Parmesan cheese and ½ cup flour. Melt ½ to 1 stick
butter and pour in baking dish. Lay fillets in dish and bake til done. 350
degrees.
Jimmy and Becky Walker
Yelleville, Arkansas
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Catfish Allison
6 to 8 fillets
1 cup grated Parmesan cheese
½ cup butter
½ T. Worcestershire sauce
generous dash Tabasco
6 onions, chopped
6 T. mayonnaise
Mix cheese mixture and set aside. Poach fish in seasoned water 4 to 5 minutes – drain
and cover with cheese mixture. Broil 5 to 7 minutes or till brown.
Jimmy and Becky Walker
Yelleville, Arkansas
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Fillet of Catfish Royal
4 small catfish fillets
2 T. fresh lemon juice
2 T. Worcestershire sauce
Tony’s Creole seasoning
Sprinkle lemon juice and Worcestershire sauce on both sides of fillets, then
season with Tony’s Creole seasoning on both sides. Microwave on high
for eight minutes. Let stand several minutes before serving. This dish is low
fat, low-cal and very nutritious.
Sarah McKee Royal
Greenville, Mississippi
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Baked Fish
1 cup bread crumbs- about 5 slices of dried bread out in the oven until
it can be rolled into crumbs.
¾ cup grated Parmesan cheese
¼ cup chopped parsley (2 T. dried parsley)
1 T. paprika
2 tsp. oregano
1 tsp. basil
¼ cup pecans, chopped (optional)
Mix all of the above and store in a closed jar or other container in the refrigerator
until ready to use. It keeps indefinitely if all dried seasonings are used.
Even tastes good on chicken. Catfish fillets are the best. Melt enough oleo
in a Pyrex dish to coat the fillets. Turn fillets over to coat with oleo. Sprinkle
with salt and pepper. Next, sprinkle crumb mixture over fillets to thoroughly
cover. Place in a preheated 375-degree oven, and bake for 25 minutes. Serve
immediately. The crumb mixture will cover many fillets so use, as needed each
time and save the remainder for next time. Easy, fast and good!
John Whitten, Jr.
Sumner, Mississippi
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Pan Sautéed Catfish
catfish fillets
lemon pepper
Cavender’s Greek seasoning
Bearden Farms breading mix
black pepper
unsalted butter
lemons (fresh)
Wash fillets and pat dry with paper towel lightly. Sprinkle lemon pepper and
Cavender’s well on each side. Roll in Bearden’s to coat each side.
Let stand 10-15 minutes before cooking. Reapply Bearden’s if needed.
Melt 3-4 T. unsalted butter in heavy skillet over medium-high heat. Cook fish
until brown on both sides turning carefully (fish flakes with a fork when done).
Sprinkle lightly with black pepper and lemon juice.
Susie Pepper
Louise, Mississippi
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Neely Plantation High Cholesterol Catfish
As many large catfish fillets as you wish to cook. Salt, pepper, bacon and
your favorite cheese (we like smoked cheese for this). Place the catfish fillets
lightly salted and peppered on the grill or under the broiler. Flip them after
about 5 minutes (depends on the heat) and let cook about half of that amount
of time. Add a thick slab of cheese on the fillet and when it is about melted;
add several strips of bacon (precooked). A great way to add some calories and
cholesterol to a catfish fillet.
Buck Neely
Dundee, Mississippi
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Stir-Fried Catfish with Snow Peas
1 lb. catfish
25 snow peas
7 fresh or canned water chestnuts
3 T. oil
¼ tsp. salt
¼ tsp. sugar
1 T. slivered ginger root
Seasoning:
¼ cup chicken stock
¼ tsp. salt
¼ tsp. sugar
1 tsp. thin soy sauce
Thickener:
2 tsp. cornstarch, mixed well with 2 tsp. cold water
2 tsp. dark soy sauce
Clean and cut catfish into ½” cubes. Remove tips of snow peas.
Cut into 1” pieces on the diagonal.
If using fresh water chestnuts, peel and discard top and root ends. Cut fresh
or canned water chestnuts into thin slices. Heat wok and add 1 T. oil. Add
snow peas and water chestnuts and stir-fry for 2 minutes over high heat, sprinkling
with salt and sugar. Remove and set aside.
Heat wok and add 2 T. oil. Add ginger and catfish and stir-fry for 3 minutes
over high heat. Add seasoning ingredients. Add cooked vegetables. Mix thoroughly.
Stir in thickener. Cook for 30 seconds. Serve. Serve over rice.
Advance preparations: Steps 1-4 may be done a few hours in advance and kept
at room temperature.
Philip and Cheryl Hoyt
Greenville, Mississippi
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Catfish Fillets Topped With a Mushroom and White
Wine Sauce
6 catfish fillets, skinless, (6 to 8 oz. each)
5 oz. unsalted butter
½ cup dry white wine
1 cup fresh bread crumbs mixed with 2 T. finely chopped parsley.
½ lb. button mushrooms, thinly sliced (about 2 cups)
2 T. minced green onions (using white part only)
salt to taste
freshly ground white pepper to taste
1 cup half n half
juice of ½ to 1 whole lemon to taste
2 rounded T. freshly grated Parmesan cheese (imported if possible)
Preheat oven to 400 degrees. Pat the catfish fillets dry. Melt 3 oz. of the
unsalted butter. Arrange catfish fillets on a sheet pan that has been lightly
greased with some of the 3 oz. of melted butter; brush the catfish fillets
with the remaining portion of the melted butter. Sprinkle salt and pepper on
the fillets to taste. Drizzle ¼ cup of white wine over the fillets and
then press the breadcrumbs/parsley mixture on top of each fillet (don’t
make it to heavy, you want the fish to cook and the breadcrumb topping to be
golden).
Melt the remaining 2 oz. butter in a heavy bottomed saucepan over medium heat.
Add the 2 T. minced onions and mushrooms and sauté (water will “leech” out
of the mushrooms- continue to cook stirring till bottom of sauce pan is almost
dry); add the white wine and cook till almost dry them add the half n half
and bring to a slow simmer and let reduce till sauce like in consistency (about
15 to 20 minutes will reduce in volume by a third). Remove from heat.
Put the prepped catfish fillets into the preheated oven for 10 minutes or til
just white at the thickest part. (Any liquid from the sheet pan that the catfish
was cooked on can be added to your sauce just before serving).
Meanwhile, bring the sauce back to a slow simmer, stirring in the parmesan
cheese til thoroughly melted and add the lemon juice to taste. Adjust seasoning
with salt and white pepper.
To serve place one catfish fillet on a serving plate and ladle the sauce diagonally
across the fish. Believe it or not this is very nice served over buttery grits
finished with cream. Enjoy! “Catfish is probably the most southern of
all fish- therefore, this is a “Southern” dish with “French” overtones.
Craig Claiborne
Mississippi
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Basic Southern Fried Catfish
2 lbs. farm raised fresh catch catfish-pan dressed or fillets
1½ cups cornmeal
¼ tsp. pepper
2 tsp. salt
2 eggs beaten
2 tsp. milk
vegetable oil or shortening for frying (peanut oil is best)
Season fish with salt and pepper. Combine eggs and milk. Dip fish into egg
mixture, then roll in cornmeal to coat. Fill frying pan half full of oil, and
heat (370 degrees). Fry for 7-8 minutes or until first side is golden brown,
then turn and cook 7-8 minutes more, until fish is brown and flakes easily
with a fork. Drain on paper towels. Fish may be placed in a warm oven to keep
crisp for serving.
James Cummins
Amory, Mississippi
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