Best 4 Catfish Bisque Recipes
Immerse yourself in the exquisite flavors of Catfish Bisque, a culinary delight that tantalizes the taste buds with its creamy, rich texture and savory seafood essence. This classic Southern dish, originating from the vibrant culinary traditions of Louisiana, is a symphony of flavors that showcases the delicate taste of catfish, harmoniously blended with a medley of aromatic vegetables, herbs, and spices. As you embark on this culinary journey, discover not just one, but a collection of carefully curated Catfish Bisque recipes that cater to diverse preferences and skill levels. Whether you're a seasoned chef seeking a gourmet experience or a home cook yearning for a comforting meal, these recipes will guide you through the art of creating this delectable soup. From classic renditions to innovative twists, each recipe promises a unique symphony of flavors that will leave you craving for more. Dive into the depths of culinary artistry and let the Catfish Bisque captivate your senses with its irresistible charm.
Here are our top 4 tried and tested recipes!
BARBECUED CATFISH
Steps:
- Preheat the grill.
- Coat each catfish fillet with the dry rub. Dip the fish into the oil and place the fillets on a hot grill to establish grill marks. After establishing grill marks and the fillets release from the grill, place the catfish into a smoker. Smoke for 2 minutes using the hickory wood chips. Add water to the chips and steam the fish for another 2 minutes. Remove the catfish from the smoker and serve immediately with homemade Tartar Sauce.
- Mix all ingredients together in a small bowl. Season with salt, to taste. Chill, covered, in the refrigerator until ready to serve.
CAJUN CATFISH CAKES WITH REMOULADE
Provided by Sandra Lee
Time 40m
Yield 8 cakes
Number Of Ingredients 11
Steps:
- Preheat a grill pan over medium-high heat.
- Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool.
- Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside.
- In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper.
- While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
- Serve the catfish cakes with the remoulade.
CATFISH CAKES
These cakes are crispy on the outside and moist and flavorful on the inside-a real treat! I like to serve them with hush puppies and coleslaw. I developed the recipe to put to good use all the catfish we catch at our lake cabin. -Jan Campbell, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Poach or bake catfish fillets until fish flakes easily with a fork. Drain and refrigerate. Flake cooled fish into a large bowl. Add the eggs, potato, onion, parsley, pepper sauce, garlic, salt, pepper and basil and mix well. Shape into eight patties. , Place cracker crumbs in a shallow bowl. Coat patties in cracker crumbs. In a large skillet over medium heat, cook catfish cakes in oil in batches on each side or until golden brown. Serve with tartar sauce if desired.
Nutrition Facts : Calories 296 calories, Fat 13g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 546mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
LOUISIANA CRAWFISH BISQUE
My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.
Provided by jennybird55
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.
Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g
Tips:
- Select Fresh Catfish: Opt for fresh catfish fillets or steaks for the best flavor and texture. Look for fish with a mild, slightly sweet aroma and firm, resilient flesh.
- Properly Season the Catfish: Before cooking the catfish, season it generously with a combination of salt, pepper, and other desired spices. This will enhance the flavor of the fish and make it more flavorful.
- Cook the Catfish Thoroughly: Ensure that the catfish is cooked thoroughly before adding it to the bisque. Flake the catfish easily with a fork when cooked properly. This will help preserve the integrity of the fish and prevent it from overcooking in the bisque.
- Use a Good Quality Fish Stock: The quality of the fish stock used in the bisque significantly impacts the overall flavor. Use a homemade fish stock or a high-quality store-bought option to elevate the taste of the bisque.
- Add Vegetables for Texture and Flavor: Incorporate vegetables such as onions, celery, carrots, and bell peppers into the bisque for added texture and flavor. Sauté the vegetables until softened before adding them to the broth to release their natural sweetness.
- Enhance the Flavor with Herbs and Spices: Experiment with various herbs and spices to create a flavorful and aromatic bisque. Commonly used seasonings include bay leaves, thyme, paprika, and cayenne pepper. Adjust the quantities based on your personal preferences.
- Garnish Before Serving: Before serving the bisque, garnish it with fresh herbs like parsley, chives, or dill. This adds a pop of color and freshness to the dish, making it visually appealing.
Conclusion:
Catfish bisque is a delectable and versatile soup that combines the delicate flavor of catfish with a rich and creamy broth. By following the tips and techniques outlined in this article, you can create a flavorful and satisfying catfish bisque that will impress your family and friends. Feel free to experiment with different ingredients and seasonings to customize the bisque to your taste preferences. Bon appétit!
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