Best 4 Saucy Catfish Recipes
Are you craving a flavorful, juicy, and delectable catfish dish drenched in a savory sauce? Look no further! This article will guide you through the culinary journey of creating the ultimate saucy catfish recipe. From selecting the freshest catfish fillets to choosing the perfect sauce, we'll provide you with all the essential tips and tricks to make this mouthwatering dish a success. So, get ready to tantalize your taste buds with our expert advice and discover the secrets to cooking saucy catfish that will leave you and your loved ones craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
NEELY'S MEMPHIS-STYLE CATFISH
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a deep-fryer to 375 degrees F.
- Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
- Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
- Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
- Serve with Remoulade Sauce.
- Mix all the ingredients in a small bowl.
EASY CRISPY FRIED CATFISH
This is a simple and delicious southern fried catfish recipe that I learned from my grandma. This is the same catfish you get in Texas home cooking restaurants, but with less grease. The measurements are not exact, but are very easy to figure out. Serve hot with tartar sauce. Mmmmmm!
Provided by Chef Sweet Sal
Categories Catfish
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet, fill pan with 1/2 inch of vegetable oil. Turn on heat to medium or medium high heat.
- Dip catfish in milk, then in cornmeal. Shake off excess cornmeal.
- Once oil is hot, begin frying fish in batches until they are golden brown. Flip fish so each side is cooked evenly.
- (On the 2nd or3rd batch of fish, you may want to reduce the pan heat because it will be extra hot). Add extra oil if needed.
- Drain fish on paper towels and sprinkle with salt or seasoning salt.
- Serve hot with tartar sauce.
Nutrition Facts : Calories 371.9, Fat 13.8, SaturatedFat 3.4, Cholesterol 74.4, Sodium 111.1, Carbohydrate 33.2, Fiber 3, Sugar 2.3, Protein 28.2
SAUCY CATFISH
I used salmon instead of catfish. I think any kind of fish would work. The sauce is very good with lots of flavor.
Provided by Catnip46
Categories Weeknight
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- Line a 9 by 13 by 2-inch casserole dish with aluminum foil.
- Sprinkle the catfish with salt and arrange the fillets in the casserole dish.
- Make the basting sauce by mixing the ketchup, mayonnaise, mustard, Worcestershire sauce, brown sugar, vinegar, butter, and onion.
- Pour the sauce over the bass and bake until the fish flakes easily with a fork, about 20 to 25 minutes.
- Baste the fish, with the sauce in the pan, every 10 minutes as it bakes. Remove the fish from the oven and using pancake turners, carefully transfer the fish to a serving platter. Garnish with lemon slices and serve.
Nutrition Facts : Calories 435.8, Fat 34.3, SaturatedFat 16.4, Cholesterol 115.1, Sodium 1815.9, Carbohydrate 32.4, Fiber 1, Sugar 23.8, Protein 3.2
CATFISH WITH SAVORY STRAWBERRY SAUCE
From Arlington, Virginia, Heather Sapp writes, "Friends and family will love the delicate balance between spicy and sweet in this entree. Serve it with red beans and rice to complete the Cajun theme."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Sprinkle catfish with salt, pepper and hot pepper sauce; set aside. In a small saucepan, combine the spreadable fruit, vinegar, seafood sauce, soy sauce, horseradish and garlic. Cook over low heat until heated through, stirring occasionally., Meanwhile, in a large resealable plastic bag, combine flour and cornmeal. Add catfish, one fillet at a time, and shake to coat. In a large nonstick skillet, cook fillets in oil over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. Serve with strawberry sauce.
Nutrition Facts : Calories 350 calories, Fat 17g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 309mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
Tips:
- Choose fresh or frozen catfish fillets that are firm and have no signs of spoilage. - Season the catfish fillets with salt, pepper, and any other desired spices before cooking. - Coat the catfish fillets in a flavorful breading or batter before frying. This will help to create a crispy exterior and prevent the fish from drying out. - Fry the catfish fillets in hot oil until they are golden brown and cooked through. Be careful not to overcrowd the pan, as this will cause the temperature of the oil to drop and make the fish greasy. - Serve the catfish fillets immediately with your favorite sides. Popular sides include tartar sauce, coleslaw, and french fries.Conclusion:
Catfish is a versatile fish that can be prepared in a variety of ways. The recipes in this article provide a delicious starting point for making your own catfish dishes. With a little creativity, you can easily create your own signature catfish recipe that will be sure to please your family and friends. So next time you're looking for a quick and easy meal, give catfish a try. You won't be disappointed!
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