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  • Nat'l Catfish Month - 5

    From Dave Drum@1:3634/12 to All on Thu Aug 1 16:18:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Catfish Po' Boy
    Categories: Seafood, Breads, Vegetables, Chilies, Salads
    Yield: 4 servings

    MMMMM--------------------------COLESLAW-------------------------------
    16 oz Bag shredded coleslaw mix
    1/4 c Pickled pepperoncinis;
    - chopped
    1/4 c Diced red onion
    1/3 c Mayonnaise
    1/2 Lemon; juiced
    1 tb Red wine vinegar
    1 ts Dijon mustard
    1 ts White sugar
    1 ts Salt
    1 tb Granulated garlic
    1/2 ts Granulated onion
    1/4 ts Lemon pepper

    MMMMM--------------------------CATFISH-------------------------------
    8 (3 oz ea) fillets catfish
    2 tb Tabasco
    1/2 c Cajun seasoning
    2 c All-purpose flour
    2 c Cornmeal
    2 c Bread crumbs
    1 tb Granulated garlic
    1 tb Granulated onion
    1 1/2 ts Ground black pepper
    1/2 ts Cayenne pepper
    1 c Olive oil for frying

    MMMMM--------------------------ASSEMBLY-------------------------------
    4 Italian-style hoagie buns;
    - split
    1 c Remoulade-style sandwich
    - spread
    1 Lemon; in wedges
    1 c Cherry tomato halves
    1/2 c Banana pepper rings

    Combine coleslaw mix, pepperoncini peppers, red onion,
    mayonnaise, lemon juice, red wine vinegar, Dijon
    mustard, sugar, salt, 1/2 teaspoon granulated garlic,
    1/2 teaspoon granulated onion, and lemon pepper in a
    large bowl. Toss until well combined. Cover and
    refrigerate until ready to use.

    Place catfish fillets in a large shallow baking dish.
    Sprinkle hot sauce over the top and turn the fillets to
    coat.

    Combine Cajun seasoning, flour, cornmeal, bread crumbs,
    1 tablespoon granulated garlic, 1 tablespoon granulated
    onion, black pepper, and cayenne pepper in a large brown
    paper bag. Add catfish fillets and shake gently to coat
    fillets thoroughly.

    Heat olive oil in a large skillet over medium-high heat.
    Fry breaded catfish fillets until browned and crisp,
    about 3 minutes per side. Place on paper towel-lined
    paper plates to drain.

    Spread each hoagie bun with 1/4 cup remoulade-style
    spread. Place 2 catfish fillets on top and top with 1 to
    2 cups coleslaw. Garnish with lemon wedge, cherry tomato
    halves, and banana pepper rings.

    Yield: 4 sandwiches

    RECIPE FROM: https://www.allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... The McRib is a clever marketing exercise but hardly food.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to All on Fri Aug 8 13:27:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Catfish Pecan Meuniere
    Categories: Emeril, Seafood, Nuts, Citrus, Dairy
    Yield: 4 Servings

    1 c Flour
    Rustic Rub; given below
    2 lg Eggs; beaten
    1/2 c Milk
    4 (8 oz ea) catfish filets
    1/2 c Oil
    8 tb Unsalted butter
    1 c Pecan pieces
    1/4 c Fine chopped parsley
    2 tb Minced garlic
    1/4 c Worcestershire sauce
    2 tb Fresh lemon juice
    1/4 c Heavy cream
    Salt & cayenne pepper
    2 c Mashed potatoes; warm
    1 c Haricot verts; seasoned,
    - sauteed in butter
    1 tb Brunoise red pepper
    1 tb Chopped chives

    MMMMM-------------------------RUSTIC RUB------------------------------
    8 tb Paprika
    3 tb Cayenne
    5 tb Freshly ground black pepper
    6 tb Garlic powder
    3 tb Onion powder
    6 tb Salt
    2 1/2 tb Dried oregano
    2 1/2 tb Dried thyme

    Recipe courtesy Emeril Lagasse

    Combine all ingredients and store in an air-tight
    container.

    In a mixing bowl, season the flour with Rustic Rub. In
    another bowl, whisk the eggs and milk together. Season
    each side of the filets with Rustic Rub. Heat the oil in
    a saute pan.

    Dredge the filets in the flour. Dip each filet in the
    egg wash, letting any excess drip off, completely. Dredge
    the fish in the flour. When the oil is hot, but not
    smoking, pan fry the filets in the oil for 3-4 minutes
    on each side, or until golden brown. Remove from the oil
    and drain on a paper-lined plate. Season the filets with
    Rustic Rub. Discard the oil and wipe the pan clean with a
    paper towel.

    Return the pan to the heat and melt 2 tablespoons of the
    butter. When the butter starts to foam, add the pecans
    and stir for 1 1/2 minutes, or until lightly toasted.
    Stir in the parsley, garlic, Worcestershire sauce, lemon
    juice and cream, for about 15 seconds. Stir in the
    remaining butter. Season with salt and cayenne.

    Mound the potatoes in the center of the plate. Arrange
    the beans around the potatoes. Lay the fish directly on
    top of the potatoes. Spoon the sauce over the fish.
    Garnish with the peppers and chives.

    Yield: 4 servings

    SOURCE: Essence of Emeril Cooking Show #EE2430

    MM Format by Dave Drum - 02 January 2000

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "You will remember well any time you forgive and forget" Franklin P. Jones --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)