CATFISH

FACTS AND RECIPES

Catfish Facts

Buying

Handling

Storing

Nutritive value

Cooking

Catfish Recipes

Short and Simple

Baked Catfish

Baked Catfish (Quick Method)

Grilled Catfish

Catfish Cakes

Catfish Hash

Fried Breaded Catfish Fillet

Fried Catfish

Crisp Fried Catfish

Simple and Extravagant

Catfish Stew

Baked Catfish Souffle

Catfish Gumbo

Catfish Divan

Spicy Catfish Chowder

Catnips

Extravagant and Deluxe

Colfax Plantation Catfish

Catfish Bienville

Catfish Appetizer Nuggets

Mexican Catfish Roulades

Catfish Fettuccine Carbonara

References

INTRODUCTION

Throughout Georgia there is growing interest in a new farm crop: catfish. Legislators, scientists and Extension specialists are predicting that catfish may be a profitable part of the State's agricultural future. Part of the challenge of developing a catfish industry is creating new markets, and increasing, consumer interest in catfish.

"Catfish Facts and Recipes" provides some creative ways in which consumers can include catfish in their meals. There is information on buying, handling, storing and cooking catfish. We've also included something on its nutritional value.

The catfish recipes are divided into short and simple, simple and extravagant, and extravagant and deluxe. We hope this range of recipes, from simple to deluxe, will make eating and serving catfish more fun and interesting.

CATFISH FACTS

BUYING

When buying catfish, there are signals to its freshness:

• The flesh should look fresh and slightly moist. It should not be spongy or dry.
• The odor should be mild. Avoid catfish with a strong "fishy" smell.
• If the head of the catfish is on, the eyes should be clear and protruding.
• When buying frozen catfish, make sure the packages are not damaged and there is no partial thawing of the product.
• When purchasing catfish already skinned, look for white flesh, with no signs of blood sores or any other blemishes.

HANDLING

All raw foods contain bacteria. Handle catfish as you would any perishable food product by refrigerating properly, cooking adequately, and handling safely.

To safely handle catfish and maintain quality, always follow these guidelines:

1. Keep Catfish Cold -- Keep fresh catfish refrigerated at 32º-40º F. Thaw frozen catfish in the refrigerator or under cold running water. Keep frozen catfish rigidly frozen until ready to use. Store in freezer at 0ºF.
2. Don't Cross Contaminate - Keep raw and cooked catfish from coming in contact with each other. Sanitize workspace between preparation and serving.
3. Know Your Catfish Seller - Buy catfish from licensed stores and markets.
4. Cook Catfish thoroughly - Catfish is cooked when it begins to flake and reaches an internal temperature of 140ºF.
5. Eating Your Own Catch - If you catch your own catfish from local waters, make sure the waters are approved for harvest. Check with your local Cooperative Extension Office.

STORING

When storing catfish:

• Refrigerate immediately after purchasing.
• Store in the coldest part of the refrigerator.
• Use within two days after purchase or defrosting.
• For frozen catfish, store in the freezer in a moisture-and air-proof wrapper immediately after purchase.
• Do not keep frozen catfish for more than six months. In general, it is best to try to use frozen catfish within two or three months.
• Do not refreeze catfish after it is thawed.
• Cooked catfish may be kept for three to four days in the refrigerator.

NUTRITIVE VALUE

Catfish is very nutritious. Catfish is high in protein, low in sodium, and high in potassium. Catfish also provides small amounts of other vitamins and minerals.

COOKING

Catfish has little or no connective tissue, therefore it does not have to be cooked long for it to be tender. Catfish may be baked, broiled, steamed, poached, or prepared in a number of other creative ways. The key to cooking catfish is to preserve the delicate flavor of this fish. Catfish has a short cooking time and if cooked too long, it will dry out, shrink and lose its flavor. Catfish is done when it flakes easily with a fork.

Probably the most distinctive trait of catfish, with its absence of fishy odor or taste, is its versatility. It can be used in any recipe calling for a white flesh fish and is often used as a substitute for chicken.

The following catfish recipes will help you to add variety to your meals.

CATFISH RECIPES

Short & Simple

BAKED CATFISH

1 choice catfish

1 1/2 oz. butter

1 tsp. stale bread crumbs

2 Tbsp. water

1 tsp. lemon juice

1/4 tsp. salt

1/4 tsp. pepper

Paprika, to taste

Onion seasoning, to taste

Clean, wash, and dry catfish. Place in dish: pour water and lemon juice over catfish. Sprinkle with onion seasoning, salt, pepper, paprika and bread crumbs; drop pieces of butter on catfish. Bake at approximately 35O° F for about 30 minutes according to thickness.

BAKED CATFISH (Quick Method)

1 c. milk

1 tsp. salt

Bread crumbs

Olive oil

Butter

Pepper, to taste

Paprika, to taste

1 choice catfish

Clean, wash, and dry catfish. Cut into small pieces; dip in milk with salt, then in bread crumbs; place in baking pan, with a little olive oil. Sprinkle with pepper and paprika, add a little butter to catfish. Brown quickly very hot oven at about 400°F. Don't add water to the pan.

GRILLED CATFISH

1 1/2 lb. catfish fillets

1 1/2 c. salad oil

1 Tbsp. Worcestershire sauce

1 1/2 tsp. onion salt

1/8 tsp. pepper

Combine salad oil, Worcestershire sauce, pepper and salt. Place catfish in a greased wire broiler basket. Grill over medium-hot coals, 5 to 8 minutes. Brush with mixture; turn and do the other side. Grill until catfish flakes easily with a fork. Serve with a lemon wedge.

CATFISH CAKES

2 c. flaked catfish

1 stack (33) Ritz or saltine crackers, crumbled

1/2 c. chopped onions

1/4 tsp. pepper

1 egg

1/2 c. milk or enough for mixture to stick together

Salt, to taste

Boil catfish, cool, flake away from bones (if any). Add crackers, onions, salt and pepper. Add egg and milk. Mix and make into patties and fry in hot fat until brown on both sides. Serve hot.

CATFISH HASH

Clean and fillet fish. Place in saucepan with enough water to simmer until cooked. When water has simmered out, add:

Chopped onions

Chopped bell pepper

Garlic salt

Saute' and stir until in form of a hash.

Butter or oleo

Salt and pepper, to taste

CRISP FRIED CATFISH

6 small catfish, filleted

1/4 tsp. pepper

Vegetable oil

1 tsp. salt

2 c. self-rising cornmeal

Sprinkle catfish with salt and pepper. When ready to cook, coat pieces of catfish with cornmeal. Fry catfish in hot oil about 4 minutes, on each side or until golden brown. Drain on absorbent paper. Serve hot.

FRIED BREADED CATFISH FILLET

Sprinkle fillet of catfish lightly with salt and pepper to taste, then dip into beaten egg, then fine bread crumbs, back and forth several times. Shake off loose crumbs before frying in hot grease 11-inch deep. Test heat of grease by dropping a bread cube; if it sizzles the grease is right for frying. Fry only 3 minutes or less on each side. Do not overcook.

FRIED CATFISH

Clean catfish carefully and dry. Sprinkle with salt and pepper. Dip in flour, beaten egg, and cracker crumbs. Fry in hot fat.

Simple & Extravagant

CATFISH STEW

 

1 1/2 c. chopped fat back

1 c. chopped onions

1 c. diced potatoes

2 qt. tomatoes

1 small bottle catsup

1 tsp. Tabasco sauce

2 lbs. catfish fillets, cut in 1 -inch pieces

1 Tbsp. steak sauce

1/2 tsp. Worcestershire Sauce

1/4 stick butter

In large pot, brown fat back; remove and drain. Add onions and potatoes to remaining fat and cook until tender. Add tomatoes, catsup and drained fat back; cook for 10 minutes. Add catfish and remaining ingredients and cook, uncovered, over low heat for 45 minutes to 1 hour. Add salt and pepper to taste. Serve over rice, or with hushpuppies.

BAKED CATFISH SOUFFLE

1 lb. catfish fillets, cut in 1-inch pieces

4 Tbsp. flour

1/8 tsp. nutmeg

3 eggs, separated

2 1/2 Tbsp. butter

1 c. milk

1 tsp. salt

1/4 c. cracker crumbs

In a small saucepan, melt butter and add flour; gradually add milk. Let thicken and add seasonings; cool. Transfer to mixing bowl and add beaten egg yolks and catfish; fold in stiffly beaten egg whites. Turn into a greased casserole dish. Sprinkle with cracker crumbs and bake at 350°F for 45 minutes to 1 hour.

CATFISH DIVAN

1 lb. catfish fillets

1/2 tsp. salt

1/2 c. milk

1 can (3 ounces) French fried onions

1 package (10 ounces) frozen broccoli spears

1 can (10 3/4 ounces) condensed cream of mushroom soup

Arrange catfish in ungreased baking dish. Arrange partially thawed broccoli around fillets; sprinkle with salt. Mix milk and soup; pour over catfish and broccoli. Bake uncovered at 350°F for 30 minutes or until catfish flakes easily with fork. Sprinkle with onions; bake 5 minutes longer.

CATFISH GUMBO

1/4 c. butter

1 c. thinly sliced celery

1 Tbsp. minced garlic

1/2 tsp. chili powder

1 can (14 1/2 Ounces) tomato wedges, undrained

1/2 c. water

1 package (10 ounces) frozen cut okra, thawed

1 c. chopped onion

3/4 c. chopped green pepper

1 Tbsp. flour

1 1/2 tsp. salt

1 can (8 ounces) tomato Sauce

1 lb. catfish fillets, cut in 1 1/2-inch chunks

In a large saucepan, melt butter and saute Onion, celery, green pepper and garlic until tender. Combine flour with spices; stir into sauteed vegetables. Add tomato wedges, tomato sauce and water; bring to simmering stage. Add catfish and okra; cover and simmer for 30-45 minutes or until catfish flakes easily with fork. Serve with cooked rice.

SPICY CATFISH CHOWDER

2 lbs. catfish fillets, cut into 2-inch pieces

1/2 c. grated carrots

1 medium onion, chopped

1 c. flour

1 package (8 ounces) pasteurized process cheese spread, cubed

1/4 c. sherry

1/4 tsp. cayenne pepper

3 cans (10 3/4 ounces) chicken broth

1/2 c. finely chopped celery

1/2 c. butter

4 c. milk

1/2 tsp. salt

1 tsp. black pepper

1 Tbsp. prepared mustard

1/2 c. water

Boil catfish in 1 1/2 cans of chicken broth and 1/2 cup water for 10 minutes. Boil carrots and celery in remaining chicken broth for 5 minutes. In a large saucepan, saute onion in butter until tender. Add flour and blend well. Add milk, stirring constantly until thickened. Add cheese, salt and peppers. Stir in mustard and boiled vegetables with broth, simmer an additional 5 minutes. Add catfish mixture and sherry; heat until hot enough to serve.

CATNIPS

1 c. poached catfish, * flaked

1/2 c. butter, softened

1 1/2 c. flour

1 tsp. salt

1/4 tsp. paprika

1 c. grated sharp Cheddar cheese

1 Tbsp. Worcestershire sauce

1/4 tsp. cayenne pepper

In a food processor or blender, combine ail ingredients. Process until smooth. Using a teaspoon, form catfish mixture into balls and place 2 inches apart on a greased cookie sheet. Bake at 375 *F for 12-15 minutes or until lightly brown.

*To poach: drop small pieces of catfish fillets or steaks in boiling water; when liquid resumes boiling, reduce to a simmer, and simmer for 5-8 minutes per pound. (Sixteen ounces of catfish fillets or steaks will make -1 cups of flaked catfish.)

Extravagant & Deluxe

COLFAX PLANTATION CATFISH

2 lbs. catfish, fresh or frozen, (4-5 oz. fillets)

1/4 c. butter or margarine

1/2 c. chopped pecans (opt.)

Lemon twists (opt.)

1 c. all-purpose flour

1 tsp. salt

1/4 tsp. red pepper

1 tsp. grated lemon rind

Pecan Butter Sauce*

Chopped fresh parsley (opt.)

Thaw catfish according to package directions, if frozen. Combine flour, salt, pepper and lemon rind. Roll fillets in flour mixture, coating both sides well.

Melt butter in a large skillet over medium heat. Place fillets in skillet and cook over medium heat until lightly browned, turning once to brown both sides. Remove fillets from skillet and place in well-greased 12 x 8 x 2-inch baking dish. Spread Pecan Butter Sauce evenly over fillets. Sprinkle with chopped pecans if desired.

Bake uncovered at 350OF for 12 minutes or until catfish flakes easily with a fork. Garnish with chopped parsley and lemon twists if desired. Transfer to warmed serving platter.

*Pecan Butter Sauce

1/2 c. finely chopped pecans

1 Tbsp. lemon juice

1/4 c. butter or margarine

1 tsp. Worcestershire sauce

Combine pecans, butter, lemon juice and Worcestershire sauce and blend well.

CATFISH BIENVILLE

2 lbs. catfish fillets, fresh or frozen (4-5 oz. fillets)

1 tsp. salt

Bienville Sauce*

Cherry tomatoes (opt.)

1 Tbsp. butter or margarine, melted

1 Tbsp. lemon juice

1/8 tsp. white pepper

Fresh parsley sprigs (opt.)

Thaw catfish according to package directions, if frozen. Place fillets on a well greased rack or broiler pan. Combine butter, lemon juice, salt and pepper. Brush fillets with butter mixture. Broil 6 inches from heating element for 8 minutes or until catfish flakes easily with a fork. Remove fillets to warm serving platter. Spoon Bienville Sauce over fillets. Garnish with parsley sprigs and cherry tomatoes if desired.

*Bienville Sauce

3 bacon slices, chopped

1/3 c. chopped green onions with tops

1/2 lb. process cheese spread, cut into small pieces

1/2 lb. cooked shrimp, chopped

1/4 tsp. Worcestershire sauce

Dash hot pepper sauce

2 Tbsp. butter or margarine

1/4 c, all-purpose flour

2 c. milk

1/4 c. sherry

1 4-ounce can sliced mushrooms, drained

1/4 tsp. white pepper

Cook bacon and onion in medium skillet until bacon is light brown. Add butter and flour and cook over low heat, stirring constantly, until mixture becomes smooth. Do not brown flour. Add milk gradually to make a smooth paste. Cook over low heat until sauce is thickened and bubbly. Add cheese and continue cooking over low heat until cheese melts. Stir in sherry, mushrooms, shrimp, Worcestershire sauce, white pepper and hot pepper sauce.

CATFISH APPETIZER NUGGETS

2 lbs catfish fillets, fresh or frozen (4-5) oz. fillets

1/4 c. sesame seeds

1/4 tsp. pepper

Sour Cream Blue Cheese Dip*

1 c. finely crushed cheese Ritz crackers

1/2 c. grated Parmesan cheese

1/2 tsp. salt

1/2 c. butter or margarine, melted

Thaw catfish according to package directions, if frozen. Cut fillets into 1-inch cubes and set aside. Combine cracker crumbs, cheese, sesame seeds, salt and pepper in a small bowl and set aside. Dip catfish cubes in butter; roll in cracker crumbs. Place catfish cubes 1/2 inch apart on aluminum foil lined baking sheets. Bake uncovered at 400°F for 20 minutes or until catfish is golden brown. Serve immediately with Sour Cream Blue Cheese Dip.

*Sour Cream Blue Cheese Dip

1 8-ounce carton sour cream

1/4 tsp. salt

2 Tbsp. crumbled blue cheese

1/4 c. finely chopped onion

Fresh chopped parsley (opt.)

Combine sour cream, blue cheese, onion and salt in a small mixing bowl. Cover and refrigerate. Garnish with chopped parsley if desired.

CATFISH FETTUCCINE CARBONARA

2 lbs. catfish fillets, fresh or frozen, (4-5 oz. fillets)

2 Tbsp. butter or margarine

3 egg yolks, lightly beaten

1/2 c. butter or margarine

1 16-ounce package fettuccine noodles, cooked according to package directions

1 Tbsp. chopped fresh parsley Lemon slices (opt.)

1 6-ounce package Italian salad dressing mix

1 c. all-purpose flour

2 Tbsp. vegetable oil

1 c. whipping cream

1 Tbsp. dry vermouth

1 c. grated Parmesan cheese, divided

1/4 tsp. coarsely ground black pepper

Fresh parsley sprigs (opt.)

Thaw catfish according to package directions, if frozen. Sprinkle fillets with salad dressing mix and roll in flour, coating well. Combine 2 tablespoons of butter and oil in large skillet. Place over medium heat until butter melts. Place fillets in a single layer in skillet. Cook for 6 minutes or until catfish is brown. Turn fillets and continue to cook for 6 minutes or until catfish is brown and flakes easily with a fork. Transfer fillets to a warm serving platter.

Combine egg yolks and cream; mix well and set aside. Melt 1/2 cup butter over medium heat in large skillet. Add vermouth and cooked noodles. Toss and heat thoroughly. Remove from heat and stir in creamed mixture. Sprinkle both 1/2 cup Parmesan cheese and toss mixture well. Transfer Carbonara to warm serving platter and sprinkle with remaining Parmesan cheese, pepper and chopped parsley. Place reserved fillets around edge of the platter. Garnish with fresh parsley sprigs and lemon slices if desired.

MEXICAN CATFISH ROULADES

6 catfish fillets, fresh or frozen (6 to 8 inches long)

2 Tbsp. bottled onion salad dressing

2 Tbsp. finely chopped onions

2 Tbsp. finely chopped celery

20 round buttery crackers, finely crushed

3 1/2 tsp. taco seasoning mix

1 tsp. onion salt

1 3-ounce package cream cheese, softened

Fresh parsley sprigs (opt.)

Onion daisies; (opt.)

Lemon twists (opt.)

2 Tbsp. butter or margarine, melted

Thaw catfish according to package directions, if frozen. Sprinkle catfish with onion salt and set aside. Blend cream cheese, salad dressing and 1 1/2 teaspoons taco seasoning mix. Stir in onion and celery. Divide the cream cheese mixture into 6 equal portions. Place one portion of cream cheese mixture about 3 inches from the end of the fillet. Roll short end of fillet over cream cheese mixture and continue to roll to the other end. Secure with toothpicks and set aside. Combine cracker crumbs and 2 teaspoons taco seasoning mix.

Dip each catfish roll in butter and roll in crumb mixture, coating completely. Place rolls in a well-greased 12 x 8 x 2-inch baking dish. Bake in 350°F oven for 30 minutes or until catfish is brown and flakes easily with a fork. Garnish with parsley sprigs, onions daisies and/or lemon twists if desired.

REFERENCES

Fort Valley State University