Best 10 Catfish Creole Recipes

CATFISH CREOLE

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.

CATFISH CREOLE

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.

FRIED CREOLE CATFISH

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.

CREOLE MEXICAN CATFISH

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.

CATFISH CREOLE

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

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

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

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.

SEARED CATFISH CREOLE

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.

CATFISH CREOLE

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.