Best 10 Catfish Creole Recipes

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Feast your taste buds on a culinary journey to Louisiana with our delectable Catfish Creole recipes. Immerse yourself in the vibrant flavors of the Deep South as we present three unique takes on this classic Creole dish. From the traditional tomato-based sauce to a rich and creamy version, and a spicy gumbo-inspired creation, we have something to tantalize every palate. Each recipe offers a detailed ingredient list, step-by-step instructions, and cooking tips to ensure success in your kitchen. So, gather your ingredients, prepare your palate, and let's embark on a culinary adventure with Catfish Creole, a dish that truly embodies the spirit of Louisiana cooking.

Let's cook with our recipes!

CATFISH CREOLE



Catfish Creole image

A friend gave me this recipe, and it's been a family favorite since the first time I made it.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup each chopped onion, celery and green pepper
2 teaspoons olive oil
2 garlic cloves, minced
3/4 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon each dried basil, oregano and thyme
1/8 teaspoon each white, black and cayenne pepper
Dash paprika
1/2 cup diced fresh tomato
1 pound catfish or orange roughy fillets
Hot cooked rice
Minced fresh parsley

Steps:

  • In a small skillet, saute the onion, celery and green pepper in oil until tender. Add the garlic; cook 1 minute longer. Add the broth, tomato paste and seasonings. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in tomato., Arrange fillets in a greased 13-in. x 9-in. baking dish; top with vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley.

Nutrition Facts : Calories 196 calories, Fat 11g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 542mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.

CATFISH CREOLE



Catfish Creole image

This dish tastes just like the authentic version except it's lower in calories and fat and is a quick recipe to make.

Provided by dakota kelly

Categories     Seafood     Fish     Catfish

Time 25m

Yield 4

Number Of Ingredients 9

2 cups water
1 cup uncooked long-grain rice
1 pound catfish fillets
1 (16 ounce) can stewed tomatoes, with liquid
2 teaspoons dried minced onion
1 teaspoon chicken bouillon granules
½ teaspoon dried oregano
¼ teaspoon garlic powder
⅛ teaspoon hot pepper sauce

Steps:

  • In a small saucepan, bring the 2 cups of water to a boil. Stir in the rice and return to a boil; reduce the heat. Cover and simmer for 20 minutes or until the rice is tender and the water is absorbed.
  • Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.
  • In a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce; bring to a boil and stir in the catfish pieces.
  • Cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
  • Serve the fish mixture over the rice.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 46.8 g, Cholesterol 53.4 mg, Fat 9.3 g, Fiber 1.8 g, Protein 22.6 g, SaturatedFat 2.2 g, Sodium 406 mg, Sugar 4.4 g

FRIED CREOLE CATFISH



Fried Creole Catfish image

Catfish is fried and topped with a hot and spicy Creole sauce. Serve over Cajun-style long grain and wild rice.

Provided by JeffB227

Categories     Seafood     Fish     Catfish

Time 1h

Yield 3

Number Of Ingredients 21

1 (6 ounce) package long grain and wild rice mix
2 ¼ cups water
1 tablespoon butter
2 teaspoons butter
½ cup diced celery
½ cup diced onion
½ cup diced green bell pepper
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 tablespoon seafood seasoning (such as Old Bay®)
1 (15 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste with roasted garlic
2 teaspoons cornstarch
3 dashes chile-garlic sauce (such as Sriracha®), or to taste
¼ cup quick-mixing flour (such as Wondra®)
2 teaspoons cayenne pepper
salt and ground black pepper to taste
1 egg
1 cup panko bread crumbs
½ cup vegetable oil for frying, or as needed
2 (4 ounce) fillets fresh catfish - cut in half crosswise, then cut lengthwise into 1-inch wide strips

Steps:

  • Mix long grain and wild rice mix, contents of seasoning packet, water, and 1 tablespoon butter in a saucepan and place over medium heat.
  • Bring rice to a boil, reduce heat to low, and cover the pan; simmer until rice is tender and liquid has been absorbed, about 25 minutes. Set rice aside and keep warm.
  • Melt 2 teaspoons butter in a saucepan over medium-low heat. Cook and stir celery, onion, and green bell pepper until tender, about 10 minutes.
  • Mix in Worcestershire sauce, chili powder, seafood seasoning, crushed tomatoes, tomato paste with garlic, and cornstarch; stir until smoothly combined.
  • Season with chili-garlic sauce; let the sauce simmer, stirring occasionally, while you prepare the fish.
  • Whisk together flour, cayenne pepper, salt, and black pepper in a shallow bowl.
  • Beat egg in a separate bowl.
  • Place panko crumbs into another shallow bowl.
  • Heat vegetable oil in a large skillet over medium heat.
  • Dredge fish pieces in seasoned flour, and tap off excess flour.
  • Dip floured fish into beaten egg, then dredge fish in panko crumbs. Tap off excess crumbs.
  • Repeat the process, dipping each fish piece again into seasoned flour, egg, and bread crumbs.
  • Pan-fry coated fish in hot oil until golden brown, about 2 minutes per side.
  • Drain fish on a plate lined with paper towels.
  • To serve, transfer long grain and wild rice to a platter; top with fish pieces, and spoon Creole sauce over the fish and around the edge of the rice.

Nutrition Facts : Calories 616.5 calories, Carbohydrate 92.2 g, Cholesterol 117.1 mg, Fat 20.2 g, Fiber 9.4 g, Protein 28.7 g, SaturatedFat 6.8 g, Sodium 1665.9 mg, Sugar 5.8 g

CREOLE MEXICAN CATFISH



Creole Mexican Catfish image

This is a dish that combines the spicy flavors of Creole cooking with a zesty touch of Mexican to create a Creole-Mexican cream sauce that tops catfish deliciously.

Provided by Nick Pregeant

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 4

Number Of Ingredients 9

½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon dried dill weed
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
4 (4 ounce) fillets catfish
¼ cup margarine, melted
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • In a medium bowl, mix the cayenne pepper, garlic powder, dill weed, thyme, salt, and pepper.
  • Brush catfish fillets with the margarine, and dip into the spice mixture to coat.
  • Arrange catfish fillets in the prepared baking dish, and bake 30 minutes in the preheated oven. Top with the partially drained diced tomatoes with green chile peppers, and continue baking 10 minutes, until fish is easily flaked with a fork.

Nutrition Facts : Calories 267.4 calories, Carbohydrate 3.4 g, Cholesterol 53.4 mg, Fat 20 g, Fiber 0.9 g, Protein 18.4 g, SaturatedFat 4 g, Sodium 763.6 mg, Sugar 0.2 g

CATFISH CREOLE



Catfish Creole image

This is from the Sunset Seafood Cookbook (1981). We make it frequently. It's quick and tasty. Feel free to spice this up if you'd like to. The original calls for the lemon to be sliced thinly and laid on top. If you do this, use a sweet lemon. If it's not sweet, it will make the dish bitter. We've tossed out a few batches because of this, so we started zesting the lemon and using the juice.

Provided by OliveLover

Categories     One Dish Meal

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 15

2 tablespoons butter
1 large onion, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, Chopped
1 garlic clove, minced
1 lemon, zested finely and juiced (more to taste)
1 (28 ounce) can diced tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 bay leaf
1 teaspoon salt
1/4 teaspoon thyme leaves
1/4 teaspoon Tabasco sauce (or other)
2 lbs catfish fillets
hot cooked rice (white or brown)

Steps:

  • Melt butter in wide frying pan or dutch oven over medium heat; add onion, celery, green pepper, and garlic. Cook until soft (about 7 minutes); add tomatoes, lemon zest and juice, Worcestershire, paprika, bay leaf, salt, thyme and Tabasco. Cook, stirring occasionally, for about 15 minutes until sauce is slightly thickened.
  • Press fish pieces down into sauce; spoon some of the sauce over the top of fish. Cover pan and simmer gently until fish flakes readily when prodded in thickest portion with a fork. For a 1 1/2 inch-thick piece of fish (measured in thickest portion), allow 15 minutes.
  • To serve, spoon fish and sauce over cooked rice or add a bit of rice right to the pan.

CATFISH SANDWICHES WITH CREOLE MAYONNAISE



Catfish Sandwiches With Creole Mayonnaise image

You can substitute tilapia for the catfish and serve it with cole slaw! From Cooking Light. Posted for ZWT 5.

Provided by Kim127

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

cooking spray
4 (6 ounce) catfish fillets
1 1/2 teaspoons cajun seasoning
4 hamburger buns
3 tablespoons fat-free mayonnaise
1 1/2 teaspoons shallots, minced
1 1/4 teaspoons whole grain Dijon mustard
1/2 teaspoon fresh lemon juice
4 lettuce leaves (curly leaf)
4 slices tomatoes
8 teaspoons sweet pickle relish

Steps:

  • Heat a grill pan over medium-high heat. Coat pan with cooking spray.
  • Sprinkle fillets evenly with cajun seasoning. Add fillets to pan; cook 4 minutes. Turn over and cook another 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
  • Place buns, cut sides down, in pan; cook 1 minute or until toasted. Remove from pan.
  • Combine mayonnaise, shallots, mustard, and juice, stirring well.
  • On the bottom half of each bun place lettuce; top each with one fish fillet and one tomato slice.
  • Spoon 2 teaspoons relish on top of each tomato. Spread 1 tablespoon mayonnaise mixture over cut side of each top half of buns; place on top of each sandwich.

CREOLE-MEXICAN CATFISH



Creole-Mexican Catfish image

This is a dish that combines the spicy flavors of Creole cooking with a zesty touch of Mexican to create a Creole-Mexican cream sauce that tops catfish deliciously.

Provided by J. White Harris

Categories     Fish

Time 55m

Number Of Ingredients 9

1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp dried dill weed
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
4 (4 ounce) fillets catfish
1/4 c butter, melted
1 can(s) (10 ounce) diced tomatoes with green chile peppers, partially drained

Steps:

  • 1. Preheat oven to 350°F.
  • 2. Lightly grease a medium baking dish.
  • 3. In a medium bowl, mix the cayenne pepper, garlic powder, dill weed, thyme, salt, and pepper.
  • 4. Brush catfish fillets with the butter, and dip into the spice mixture to coat.
  • 5. Arrange catfish fillets in the prepared baking dish, and bake 30 minutes in the preheated oven.
  • 6. Top with the partially drained diced tomatoes with green chicle peppers, and continue baking 10 more minutes, until fish is easily flaked with a fork.

CREOLE CATFISH FILLETS



Creole Catfish Fillets image

In Plantation, Florida, Dave Bremstone rubs catfish fillets with a pleasant mixture of seasonings before cooking them quickly on the grill. The moist fish gets plenty of flavor when served with a spicy sauce and fresh lemon wedges.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 13

3 tablespoons reduced-fat plain yogurt
2 tablespoons finely chopped onion
1 tablespoon fat-free mayonnaise
1 tablespoon Dijon mustard
1 tablespoon ketchup
1/2 teaspoon dried thyme
1/4 teaspoon grated lemon zest
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
4 catfish fillets (4 ounces each)
4 lemon wedges

Steps:

  • In a small bowl, combine the yogurt, onion, mayonnaise, mustard, ketchup, thyme and lemon zest. Cover and refrigerate until serving. In another bowl, combine the paprika, onion powder, salt and cayenne; rub over both sides of fillet. , Grill, covered, in a grill basket coated with cooking spray over medium-hot heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with lemon wedges and yogurt sauce.

Nutrition Facts : Calories 182 calories, Fat 9g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 382mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges

SEARED CATFISH CREOLE



Seared Catfish Creole image

A fast and easy but tasty and delicious catfish preparation with bite. You can vary the recipe by adding a layer of honey or using honey mustard. Also great with tuna!

Provided by GIRLYGRRL6

Categories     Seafood     Fish     Catfish

Time 20m

Yield 8

Number Of Ingredients 5

4 whole catfish, cleaned with head and tail removed
½ cup prepared yellow mustard
¼ cup cracked black pepper
¼ cup olive oil
¼ cup butter

Steps:

  • Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
  • Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.

Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.9 g, Cholesterol 100.2 mg, Fat 23.9 g, Fiber 1.4 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 326 mg, Sugar 0.2 g

CATFISH CREOLE



Catfish Creole image

Number Of Ingredients 13

6 pieces catfish fillets (about 1 1/2 lb.)
1/4 cup unsalted butter &/or vegetable oil
2 scallions, chopped
2 cloves garlic, minced
1 bay leaf, crushed
1 tablespoon lemon juice
16 ounces stewed tomatoes, canned
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano, dried
1/2 teaspoon basil, dried
3/4 pound pasta, vermicelli or other, cooked & drained

Steps:

  • Preheat oven to 325 degrees.
  • Dry fish with paper towel and place in baking dish.
  • Saute onion and garlic in butter &/or oil until tender.
  • Add rest of ingredients (ex. pasta) and cook until heated throughout.
  • Pour sauce over fish & bake, uncovered, until fish is flaky, about 20 mins.

Tips:

  • Use fresh catfish fillets. This will ensure that your catfish creole is as flavorful as possible.
  • Season the catfish fillets well. A good Cajun seasoning blend will help to give your catfish creole a delicious flavor.
  • Don't overcook the catfish fillets. Catfish is a delicate fish, so it's important to cook it just until it's opaque in the center.
  • Use a good quality creole sauce. A good creole sauce will help to bring all of the flavors of your catfish creole together.
  • Serve your catfish creole with your favorite sides. Some popular sides for catfish creole include rice, mashed potatoes, and green beans.

Conclusion:

Catfish creole is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its flavorful catfish fillets and rich creole sauce, catfish creole is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give catfish creole a try. You won't be disappointed!

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