Best 4 Seared Catfish Creole Recipes
**Seared Catfish Creole: A Flavorful Journey to Louisiana's Culinary Heritage**
Embark on a tantalizing culinary adventure with our collection of Seared Catfish Creole recipes, a symphony of flavors that pays homage to Louisiana's rich culinary heritage. Discover the art of searing catfish fillets to perfection, creating a crispy outer layer that contrasts beautifully with the tender and flaky interior. Immerse yourself in the vibrant Creole sauce, a harmonious blend of aromatic vegetables, zesty spices, and succulent seafood stock. Choose from our selection of recipes that cater to diverse dietary preferences, including gluten-free, dairy-free, and vegan options. Each recipe is meticulously crafted to guide you through the cooking process, ensuring a delectable and authentic Seared Catfish Creole experience in the comfort of your own kitchen. Prepare to tantalize your taste buds and transport yourself to the vibrant streets of New Orleans with these culinary creations that celebrate the essence of Creole cuisine.
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.
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
CREOLE BROILED CATFISH
This Creole broiled catfish provides a different technique to cook the fish instead of the traditional fried version. Serve with sautéed vegetables and brown rice.
Provided by Adrian Miller
Categories Main Dish Catfish
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
- Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
- Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
- Broil for 5 minutes. Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 1.6 g, Cholesterol 105.3 mg, Fat 23.8 g, Protein 34.8 g, SaturatedFat 4.9 g, Sodium 990.9 mg
CATFISH CREOLE
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
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.
CAJUN BLACKENED CATFISH
This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.
Provided by Paul Schultz
Categories Seafood Fish Catfish
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
- Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
- When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g
Tips:
- Choose the Freshest Catfish: Always opt for fresh catfish fillets for the best flavor and texture. Look for fillets that are firm to the touch and have a mild, slightly sweet smell.
- Season Generously: Don't be afraid to season your catfish fillets generously with a blend of spices and herbs. This will help enhance their natural flavor and make them more flavorful.
- Use a Well-Seasoned Skillet: A well-seasoned skillet will help prevent the catfish from sticking and will also add a nice crispy crust to the fish.
- Sear the Catfish Over High Heat: Searing the catfish over high heat will help create a crispy crust and lock in the moisture.
- Reduce the Heat and Cook Gently: Once the catfish is seared, reduce the heat and cook it gently until it is cooked through. This will help prevent the fish from overcooking and drying out.
- Make a Flavorful Sauce: The Creole sauce is what really makes this dish special. Be sure to use a combination of fresh vegetables, herbs, and spices to create a flavorful and aromatic sauce.
- Serve with Sides: Serve the seared catfish Creole with a variety of sides such as rice, beans, or vegetables. This will help round out the meal and make it more satisfying.
Conclusion:
Seared catfish Creole is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy crust, flavorful sauce, and tender flesh, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy weeknight meal, give seared catfish Creole a try!
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