You are here: Recipes It > Recipes > Seafood

 Advertisements

Tennessee Fried Catfish

Tennessee Fried Catfish

Ingredients
  6 skinned, pan-dressed catfish or
other fish, fresh or frozen
2 teaspoons salt
1/4 teaspoon pepper
2 eggs
2 tablespoons milk
2 cups cornmeal
 
 Advertisements
Preparation
  Thaw frozen fish. Sprinkle both sides with salt and pepper. Beat eggs slightly and blend in the milk. Dip fish in the eggs and roll in cornmeal. Place fish in a heavy fry pan which contains about 1/8 inch melted fat, hot but not smoking. Fry at a moderate heat. When fish is brown on one side, turn carefully and brown the other side. Cooking time is about 10 minutes depending on the thickness of the fish. Drain on absorbent paper.

Serve immediately on a hot platter, plain or with a sauce.

Serves 6.

 

Also see ...

Trout Amandine
Soak fish in milk, 1 teaspoon of the salt and Tabasco for 1 hour before cooking time. Prepare mixture of flour, 1 teaspoon salt and white pepper and lightly coat the damp fish inside and out before saut�ing. Melt butter in each of 2 skillets that are large enough to cook 3 fish at a time. (Upload by user)

Trout Martini
Place one live trout into a martini glass, add gin and a splash of vermouth. Just kidding. Marinate the trout in vermouth for 4 to 5 hours in the refrigerator. (Zip-top freezer bags make excellent marinade containers because they can be folded so that all of the marinade is concentrated on the f (Upload by user)

Bay Seafood Seasoning Blend
Combine all ingredients; store in an airtight container. Makes 1/4 cup. (Upload by user)

 Advertisements
Caper Sauce
Heat oil in a Dutch oven and saut� onion with tomatoes. Cook, stirring often, over low heat. Add garlic and tarragon and season with salt and pepper. Add water, bouillon granules, sugar and all but 2 tablespoons of the capers. Cook, covered, for 3 minutes. Cool. Pour mixture in (Upload by user)

Chinese Plum Sauce
Combine and mix until smooth. (Upload by user)

Cocktail Sauce
Combine all ingredients in a nonreactive container. Cover tightly. Refrigerate. Makes 2 1/2 cups. (Upload by user)

Cucumber Cream Sauce
Peel and seed cucumber. Grate enough cucumber to measure 1/2 cup. Combine grated cucumber and remaining ingredients, stirring well. Cover and chill. Makes about 1 cup. (Upload by user)

Curry Sauce for Shrimp
Mix all ingredients together in small glass or plastic bowl. Cover bowl and refrigerate for several hours before serving. It is important to make this several hours ahead of time or even a day or 2 in advance. Yields 1 cup. (Upload by user)

Green Sauce for Seafood
Tear the bread into pieces and place in a small bowl. Add 3 tablespoons of the vinegar and soak until the bread is saturated, about 30 minutes. Using a hand mixer or a blender or mini-chopper add the olive oil, parsley, garlic, anchovies and sugar to the bread and vinegar. Beat (or pr (Upload by user)

Hot Spiced Butter Sauce
Melt butter; add remaining ingredients. Heat just until bubbly. Pour over cooked fish sticks or fish fillets. You may also use this as a broiling sauce. Makes about 1 cup. (Upload by user)
TAG: sauce, butter, ,

Mango Barbecue Sauce
Combine all ingredients in a heavy saucepan. Simmer, covered, over low heat for 20 minutes or until the sauce thickens. Cool slightly. Pur�e sauce until smooth in a food process or blender. (Upload by user)
TAG: sauce, ,

Avocado Soup with Shrimp
Avocado Soup with Shrimp
Oven Goulash
Oven Goulash
SHOO  FLY  CAKE
SHOO FLY CAKE
Fantasy Fudge in a Cloud
Fantasy Fudge in a Cloud
Mock Hollandaise Sauce
Gently blend all ingredients. Cover and refrigerate. Just before serving, heat gently (do not overheat). Makes 2 cups. (Upload by user)

Turtle Creek Sole
Place fillets in a 13 x 9-inch baking dish; set aside. Saut� onion in butter in small skillet until tender Remove from heat, and stir in sour cream and remaining ingredients. Pour sauce over fillets. Bake, uncovered, at 350 degrees F for 12 to 15 minutes or until fish flakes ea (Upload by user)

Red Cocktail Sauce
In a medium size bowl, combine all ingredients and whisk until well blended. Cover and refrigerate until well chilled before serving. Makes about 2 1/4 cups. (Upload by user)

Roasted Red Pepper Sauce
In a saut� pan, heat oil. Saut� garlic and onion until onion is translucent, about 3 to 5 minutes. Add bell pepper. Add stock and bring to a boil. Simmer for 10 to 15 minutes. Remove from heat and puree in a blender or food processor. Season with salt and pepper. (Upload by user)
TAG: pepper, ,

Salsa Verde
Combine all ingredients; cover and chill. Serve with chips, seafood or chicken. Yields 2 cups. (Upload by user)

         

Permalink--> In : Recipes  -  Seafood