Catfish Stew
This is not the ordinary tomato based catfish stew. I took several different ideas from other stews, such as.... Frogmore Stew, Low Country Boil and a little bit of gumbo, along with some other recipes and came up with this. Its a soupy, chicken broth based, lazy mans (eat with a spoon) frogmore stew that has catfish in it. Its a very forgiving recipe, the ingredients dont have to be very precise at all, the biggest thing is.... you just have to make sure you dont put the shrimp in to early.
Ingredients
1 medium onion (minced)
1 tablespoon of butter
- 2 large tomatoes (chopped)
- 2 -15 oz cans of chicken broth or more if desired
- 10 to 16 small to medium red potatoes (chopped)
3/4 to 1 lb of smoked suasage of your choice (chopped)
3/4 to 1 lb of medium or large shrimp
3/4 to 1 lb of catfish cut into bite sized peices
garlic (minced) in the amount desired to taste
2 bay leaves
1 1/2 tablespoons of dried parsley flakes
1 1/2 tablespoons of dried thyme
your choice of spices, such as.... Old Bay, Creole, red pepper flakes and salt and pepper.Use some or all of the mentioned spices and amounts to your taste
Preparation:
In a large stew pot, sauté onions and garlic with the butter until tender.Add chicken broth, tomatos, potatos, smoked suasage and other ingredients, then set heat to medium.Cover and let it cook for 30 to 45 minutes, stirring occasionally, or until the potatos start to get tender.Once the potatoes are tender, add the catfish and shrimp.Cook for another 5 to 10 minutes or until the catfish starts to flake and the shrimp turn pink.Remove from heat and let it sit for a while, then serve.
By: Chris Simpson
Deep fried catfish made simple
This is a simple way to make real good fried catfish nuggets. No milk, no egg, no flour, no corn meal, that equals no trouble. Just batter, seasoning, a ziplock bag and catfish is all you need. The ingredients listed below are for 1 lb of catfish nuggets. Just double up on the ingredients for each 1 lb of fish you add.
Ingredients
1 lb of catfish nuggets
1- 8 oz box of House Autry Seafood breader
1- 1 gallon ziplock bag
1 1/2 tablespoons of black pepper
1 1/2 tablespoons of garlic salt
1 1/2 tablespoons of chipotle seasoning
Preparation
Combine breader and seasonings in the ziplock bag and shake until mixed well. Add the catfish nuggets and shake until they are coated well. Deep fry them in 375 degree oil until golden brown.Its simple but good.
By: Chris Simpson
Catfish Chowder
This catfish soup is similar to a Manhattan clam chowder, but with catfish. The bacon adds flavor, but feel free to use 1 tablespoon of vegetable oil if you're counting calories or cutting down on fat. You can sprinkle purchased bacon bits on individual servings, if desired.
Ingredients:
- 4 slices bacon, diced
- 1 large onion, diced
- 2 medium carrots, quartered lengthwise then thinly sliced, about 1 cup
- 1/2 green pepper, diced, about 1/2 cup
- 2 ribs celery, diced
- 2 cans (14.5 ounces each) diced tomatoes with juice
- 2 bottles (8 ounces each) clam juice
- 1 1/2 cups vegetable broth
- 3 medium red skinned potatoes, cut into 1/2-inch chunks
- 1 teaspoon Creole seasoning
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes
- 1 pound catfish fillets, cut into 1-inch chunks
- salt and pepper to taste
Preparation:
In a large saucepan, sauté bacon until crisp; remove to paper towels. Drain off all but 1 tablespoon of the drippings. Add diced onion, carrot, green pepper, and celery; sauté until onion is tender and carrot has softened slightly.
Stir in the tomatoes, clam juice, and vegetable broth. Add potatoes, Creole seasoning, and thyme; bring to a boil. Reduce heat to low, cover, and simmer for about 20 to 25 minutes, or until vegetables are tender. Add the parsley and catfish; continue simmering for about 5 minutes, or until fish is opaque and cooked through. Taste and add salt and pepper to taste. Sprinkle with the bacon just before serving.
Serves 4 to 6.
*To cut back on fat and calories, use vegetable oil instead of bacon drippings to saute the vegetables, and sprinkle individual with purchased real bacon bits, if desired.
By: Diana Rattray
Tomato-Basil Catfish
4 servings
- 2 tablespoons olive oil
- 1 medium-sized green bell pepper, chopped
- 1 medium-sized onion, chopped
- 2 garlic cloves, chopped
- 1 (14-ounce) can chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil OR 1 tablespoon chopped fresh basil
- 1/2 teaspoon black pepper
- 4 (4-ounce) U.S. Farm-Raised Catfish fillets
1. In a large skillet, heat the olive oil over medium heat. Add the bell pepper, onion, and garlic, and sauté for 2 to 3 minutes, or until the vegetables become translucent.
2. Add the chicken broth, tomatoes, oregano, basil, and black pepper; bring to a boil and cook for 2 minutes.
3. Reduce the heat to medium-low. Place the catfish fillets over the sauce, cover, and simmer for 7 to 9 minutes, or until the fish flakes easily with a fork.
SERVING TIP: This has so much flavorful sauce, you may want to serve it over warm cooked rice. If you'd like, garnish with a sprig of fresh basil.
Catfish Skewers With Pineapple-Orange Marinade
Ingredients
1 pound catfish filets (cubed)- 6 ounces pineapple/orange juice
- 1 tablespoon brown sugar
- 2 teaspoons olive oil
- 1 ½ cups fresh cubed pineapple
- 1 ½ cups red grapes or peeled orange sections or diced carrot
1. Place cubed catfish in a shallow dish with juice, brown sugar and olive oil. Toss to coat. Marinate in refrigerator for about 1 hour.
2. Place catfish, cubed pineapple and grapes (oranges or carrots) on skewer. Baste with pineapple marinade. Grill – basting occasionally; cook until fish flakes easily. Serves 6.