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Catfish Cook-off Recipes
The Franklin-Chamber of Commerce recently held their annual 'Taste of Franklin' at First United Baptist Church. The event highlights local chefs, caterers, and restaurants from across the parish. The event also serves to kick-off the Franklin Parish Catfish Festival. Below are recipe entries in the Catfish Cook-off held during the 'Taste of Franklin." Monica Dumas entered as the reigning champ from the 2008 event, and took first place honors again this year with her "Catfish Rockefeller." Ann Netherland placed second and Rosalee Emfinger in third.
Creole Catfish Dip
Emily Arnold
Ingredients
4-5 Catfish fillets
Red pepper to taste
Creole seasoning to taste
Cajun spices to taste
8 ounces cream cheese (room temperature)
1/2 cup sour cream
2 Tbsp. worcestershire sauce
1/2 cup mayonnaise
2 Tbsp. lemon juice
(optional) 1/8 cup of minced green onions or regular onions
Directions
1. Cover both sides of fillets in red pepper, Zatarain's, and Cajun spices.
2. Bake or broil until lightly brown.
3. Let fillets cool; mash with a fork; add all other ingredients.
4. Chill over night and serve with crackers.
Notes
You may add more Cajun seasoning, red pepper, and Cajun spices according to how hot and spicy you like it.
Catfish Rockefeller
Monica Dumas
Ingredients
2 lbs. Catfish
1 bag vegetable seasoning blend
1 stick margarine
1 eight oz. pkg. sausage (Italian, pork, or turkey)
1 eight oz. can spinach, drained
1 sleeve crackers, crushed
8 slices pepper jack cheese
1 package lasagna noodles, cooked al dente
Seasoning to taste (your favorite seasoning, red pepper,
garlic powder, use what you like)
Sauce
1-26 oz. cans cream of chicken soup
1/2 lb. white American cheese
Milk (Optional)
Parsley flakes
Directions
Saute' vegetable seasoning blend in margarine. Season fish to taste, add to mixture to cook. Keep turning fish until it is flaky. While this is cooking, cook sausage in skillet until it is no longer pink, then drain. Once fish mixture is done, add sausage, spinach and crackers. Mix thoroughly then add cheese. Add more seasoning if needed. Remove from heat.
In boiler, add soup and cheese. Heat until cheese is melted. Use milk or water to thin if needed. Add parsley flakes, let simmer. Stir occasionally to prevent from sticking.
Cut lasagna into 2 or 3 pieces across the width. Spoon catfish mixture onto each lasagna section and roll up. Place in pan sprayed with Pam. Pour sauce over rolls and bake in 350 degree oven until heated and sauce is bubbly.
Cajun Catfish with Shrimp Etouffee Sauce
Pam Mason
Ingredients
2 cups vegetable oil
1 cup all-purpose flour
½ cup stone-ground cornmeal
2 tbsp. Cajun Creole Seasoning
1 tsp. onion powder
1 tsp. garlic powder
½ tsp ground red pepper
1 egg
2 pounds catfish filet, skin removed
Salt
¼ cup lemon juice
In a heavy saucepan, heat oil over medium-high heat to 375 degrees.
In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder, and red pepper. In another shallow dish, beat egg with fork until foamy.
Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, and then roll in flour mixture to coat. Drop 4-6 nuggets at a time into hot oil. Cook two minutes, turn and cook 1 minute longer or until deep golden. Remove from oil; drain on paper towels.
Shrimp Etouffee
6 tbsp. butter
3 tbsp flour
1 cup chopped onion
6 green onions and tops, chopped
½ cup chopped bell pepper
½ cup chopped celery
2 cups water
3 lbs shrimp, peeled, deveined
¼ cup chopped parsley
Salt and pepper to tast
1 small bay leaf
Hot pepper sauce to tast
Hot cooked rice
In skillet, melt butter, add flour, stirring to blend. Cook, stirring constantly, until flour mixture is deep golden brown. Add the vegetables and cook until tender. Stir in the water, shrimp, parsley, and seasonings. Simmer, uncovered, for 15-20 minutes, or until the shrimp are cooked. Serve over catfish fillets.
Catfish Rockefeller
Monica Dumas
Ingredients
2 lbs. Catfish
1 bag vegetable seasoning blend
1 stick margarine
1 eight oz. pkg. sausage (italian, pork, or turkey)
1 eight oz. can spinach, drained
1 sleeve crackers, crushed
8 slices pepper jack cheese
1 package lasagna noodles, cooked al dente
Seasoning to taste (your favorite seasoning, red pepper, garlic powder, use what you like)
Sauce
1-26 oz. cans cream of chicken soup
½ lb. white American cheese
Milk (Optional)
Parsley flakes
Directions
Saute' vegetable seasoning blend in margarine. Season fish to taste, add to mixture to cook. Keep turning fish until it is flaky. While this is cooking, cook sausage in skillet until it is no longer pink, then drain. Once fish mixture is done, add sausage, spinach and crackers. Mix thoroughly then add cheese. Add more seasoning if needed. Remove from heat.
In boiler, add soup and cheese. Heat until cheese is melted. Use milk or water to thin if needed. Add parsley flakes, let simmer. Stir occasionally to prevent from sticking.
Cut lasagna into 2 or 3 pieces across the width. Spoon catfish mixture onto each lasagna section and roll up. Place in pan sprayed with Pam. Pour sauce over rolls and bake in 350 degree oven until heated and sauce is bubbly.
Catfish Bateau (boat)
Karl Broussard
(Pecan-encrusted catfish with seafood stuffing and topped with pecan butter sauce)
Ingredients
8 catfish fillets
2 lbs lump crab meat
2 lbs shrimp, diced
1 lb crawfish
1/4 stalk celery, finely chopped
1/4 med onion, chopped
1/4 cup diced bell pepper
1/4 cup butter
1/4 tsp black pepper
1 teaspoon herb seasoning
1 cup bread crumbs
pinch salt
Cajun seasoning to taste
1/4 cup chopped pimentos
1/4 cup diced onion tops
1/4 cup chopped parsley
Pecan Butter Sauce
4 tablespoons unsalted butter, softened
1/2 cup coarsely chopped pecans, dry roasted
2 tablespoons very finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon hot sauce
1/4 teaspoon minced garlic
Directions
Season catfish fillets to taste and bake uncovered on a Pam coated layer of foil until golden brown in a 500 degree oven. While fish is baking saute' in butter the following; bell pepper, celery, and onions. Cook until tender but not brown. Add shrimp and saute' until pink, then add crab and crawfish and heat through. Then add all other ingredients and heat thoroughly.
Add more bread crumbs if not thick enough or more cooked onions if too thick. Place approximately one cup stuffing over each fillet.
Prepare pecan butter sauce by placing all ingredients in a blender or food processor and process until creamy and smooth, about 2-3 minutes, pushing down sides a few times with a rubber spatula. Makes about 2/3 cup.
Once ready to serve, drizzle pecan butter sauce over stuffing topped fish and serve immediately.
Samantha's Citrus Louisiana Catfish
Ann Netherland
Ingredients
5 pounds of Louisiana catfish fillets
Olive oil to cover bottom of skillet
1 stick butter (margarine or butter substitute will do)
2 fresh limes
2 stalks cilantro
1 onion (Vidalia is good)
1 green bell pepper
1 jar roasted bell peppers (can use fresh red pepper)
3 stalks celery
2 cloves garlic
Salt, pepper, lemon pepper, Cajun seasoning
2-3 tbsp. corn starch
Your favorite shredded cheese
Directions
Pour olive oil in large skillet with butter. Heat until almost smoking.
Add rough chopped vegetables and jar of red peppers to the oil and butter. Cook until almost tender. In a flat container, put the juice of the limes, salt, pepper, lemon pepper, and Cajun spices and mix together with a small amount of olive oil. Place the fish fillets in the mixture and toss lightly. Let stand until the vegetables are ready.
Slide the vegetables in the skillet to the sides leaving the center empty. Place the fish in the skillet and brown slightly on both sides. Do this quickly so the fish does not overcook.
Spray a cooking spray in a large casserole dish and place the browned catfish fillets in the bottom. Set aside. In the skillet add the cornstarch blended with water and lime juice to the vegetables. Add enough water to make a sauce or gravy and cook until thickened.
Pour mixture over the catfish fillets in the casserole dish. Sprinkle your favorite grated cheese over the top of the sauce. Cook in the over until the cheese has melted and the sauce has become bubbly. Garnish with slices of line or grated lime peel.
This is delicious served with rice. My family's favorite side with this fish is roasted rosemary potatoes. ENJOY!
Catfish Charles
Rosalee Emfinger
Fish
One pound catfish fillets
1 tsp. blackened fish seasoning
1 tbsp. olive oil
1 tsp. dried basil
1 tsp. salt
½ tsp. pepper
Rice
1 cup rice
¼ cup diced onion
1 tbsp oleo
1 bay leaf
2 cups chicken stock
Salt and pepper to taste
Gravy
1 tbsp. olive oil
1 tbsp. flour
2 tbsp. chopped tomato
1 cup chicken stock
1 tbsp. minced onion
½ tsp. minced garlic
Salt and pepper to taste
Place oleo and rice in cast iron skillet. Cook over medium high heat, stirring frequently, until browned, about 10 minutes. Add onion and cook 2 minutes longer. Add stock, bay leaf and seasonings, cover and simmer for 20 minutes.
While rice is cooking, add 1 tbsp. olive oil to heavy skillet. Sprinkle basil and seasonings liberally over both sides of fish. Place in skillet over medium to medim-high heat for about 5 minutes on each side until done through and flaky.
Remove fish to warming plate and add 1 tbsp. olive oil and 1 tbsp flour to same skillet. Brown lightly and add onion and garlic. Cook 2-3 minutes until vegetables are tender, then add stock. Adjust seasonings to taste.
Spoon rice into serving dish and arrange fish fillets on top. Spoon gravy over all, cover and keep warm until time to serve. This dish can be made ahead and warmed in a slow over or microwaved. I have also frozen it with good results.
Honey-Nut Catfish
(with peaches)
Kimberly Thompson
Ingredients
Catfish fillets
1 Quart peaches "boiled down"
¼ C. bourbon
1 tsp. vanilla
3 tbsp. butter, melted
Crushed red pepper
Pinch of salt
3 tbsp. lemon juice
Honey
Crushed pecans
Directions
Rub catfish with lemon juice and set aside; more can be used if needed.
Place ½ cooked peaches in blender and blend until smooth; chop remaining half with knife and mix the two together. Add bourbon and 2 or 3 tbsp. honey, plus vanilla. Simmer to cook the alcohol out. Set aside.
Lightly sprinkle fish with salt and red pepper (to taste) or other desired seasonings and mix fish together well with hands. Add 2 tablespoons honey to melted butter. Rub fish with mixture; melt more butter if necessary to cover well.
Roll fish in crushed pecans to coat; place on baking dish (sprayed with cooking spray), cover with aluminum foil, and bake at 350° F until fish is almost done. Remove foil and continue baking until fish is tender and flaky when "forked".
Remove from oven and spoon peach mixture over filets. Serve. |
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