Best 4 Bistro Catfish Recipes
**Bistro Catfish: A Culinary Delight for Seafood Enthusiasts**
Indulge in the delectable flavors of Bistro Catfish, a culinary masterpiece that tantalizes the taste buds with its crispy exterior and tender, flaky interior. This classic dish, originating from the bustling bistros of Europe, has captivated seafood lovers worldwide with its versatility and ability to blend seamlessly with various cuisines.
Within this article, you'll find a comprehensive guide to preparing Bistro Catfish, featuring two distinctive recipes that cater to different preferences. The first recipe, "Classic Bistro Catfish," embodies the traditional approach, utilizing a simple yet flavorful breading mixture to achieve a golden-brown crust. The second recipe, "Cajun Bistro Catfish," introduces a spicy twist, incorporating aromatic Cajun spices for a bold and vibrant flavor profile.
Both recipes provide step-by-step instructions, ensuring that even novice cooks can recreate this ресторан favorite in their own kitchens. Additionally, the article offers valuable tips and tricks for selecting the freshest catfish fillets, achieving the perfect crispy texture, and creating a flavorful tartar sauce to complement the dish.
Whether you're a seasoned chef or just starting your culinary journey, Bistro Catfish is an exceptional dish that will impress your family and friends. So, gather your ingredients, prepare your palate, and embark on a culinary adventure with our Bistro Catfish recipes.
SOUTHERN FRIED CATFISH
Steps:
- In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
- In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
- Heat oil in deep fryer to 365 degrees F (185 degrees C).
- Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.
Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g
RESTAURANT-STYLE FRIED CATFISH
Plan ahead there is a 1-1/2 hour refrigeration time for the fillets, you may omit the cayenne completely or increase to suit heat level --- for best flavor I use peanut oil for frying but vegetable oil will do fine I have even fried the fish in olive oil :)
Provided by Kittencalrecipezazz
Categories Catfish
Time 2h6m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the catfish fillets in a single layer in a shallow dish (you may slice the fillets in half lengthwise if desired or leave whole).
- Cover the fillets completely with milk.
- Cover and chill for about 1-1/2 hours.
- In a shallow bowl combine the cornmeal with seasoned salt, black pepper, cayenne, onion powder and garlic powder.
- Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.
- Remove all the milk from the pan and allowing all the milk to drip off the fillets.
- Sprinkle the fillets very lightly with salt (using about 1 teaspoon for all of the fillets).
- Coat lightly with cornmeal mixture.
- Pour the oil to a depth of about 1-1/2 inches in a cast-iron or heavy skillet.
- Heat oil to 350°F.
- Fry the fish in batches about 3-4 minutes on each side or until golden.
- Drain on wire racks over paper towels.
- Serve with tartar sauce and lemon wedges.
BISTRO CATFISH
Make and share this Bistro Catfish recipe from Food.com.
Provided by ratherbeswimmin
Categories Catfish
Time 32m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons reserved oil in a large skillet, over medium heat.
- Saute garlic for 1 to 2 minutes or until golden.
- Sprinkle both sides of the fish with salt and pepper.
- Place fish in the skillet; cover, and cook for 8 to 10 minutes, or until fish flakes easily with a fork.
- Add the spinach and sun-dried tomatoes to the skillet.
- Cover and cook for 1 to 2 minutes, or until spinach is wilted but still bright green.
- Place the spinach on a serving plate; top with fish fillets.
- Drizzle pan drippings on top and serve.
SKILLET-GRILLED CATFISH
The Cajun flavor is great in this skillet-grilled catfish recipe. You can use this recipe with any thick fish fillet, but I suggest catfish or haddock. -Traci Wynne, Denver, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large shallow dish, combine the first 9 ingredients. Add catfish, 1 fillet at a time, and turn to coat., Place a large cast-iron skillet on a grill rack over medium-high heat. Melt butter in the skillet; add catfish in batches, if necessary. Grill, covered, until fish just begins to flake easily with a fork, 5-10 minutes on each side.
Nutrition Facts : Calories 222 calories, Fat 15g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 366mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.
Tips:
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- To get a crispy crust on the catfish, make sure the oil is hot before adding the fish. You can test the oil by dropping a small piece of bread in it. If the bread sizzles immediately, the oil is hot enough.
- Don't overcrowd the pan when frying the catfish. This will cause the oil temperature to drop and the fish will not cook evenly.
- Be careful not to overcook the catfish. It should be cooked through but still flaky and moist. The best way to check if the fish is done is to insert a fork into the thickest part of the fish. If the fork comes out clean, the fish is done.
Conclusion:
Bistro catfish is a delicious and easy-to-make dish that is perfect for a weeknight meal. The catfish is coated in a flavorful buttermilk batter and then fried until golden brown. The crispy crust and flaky fish are complemented by the creamy Creole sauce. This dish is sure to please everyone at the table.
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