Great Eats - Louisiana Seafood's August Collection of Recipes

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A

ugust is National Catfish month, so we have gathered a collection of recipes featuring this famous protein! Catfish month was declared in 1984, to highlight the enormous contribution to the seafood economy and its consumers.

Catfish can be caught at almost any time of the year in Louisiana and is one of the most sustainable fish out there. The USDA recommends that we eat seafood twice a week, but only 1 in 10 of us are actually doing that. To help in the effort of adding more Louisiana catfish to our diet, here are some great dishes for you to prepare at home. Try something different, have fun in the kitchen and feed your soul with some deliciously cooked Louisiana catfish!

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Louisiana Catfish with Roasted Okra and Corn Ingredients • • • • • •

2 cups fresh or frozen okra, sliced 1 ¾ cups fresh corn kernels (from 2 ears) or frozen 1 medium onion, diced 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided 1 ¾ teaspoons Cajun seasoning, divided 1 pound catfish fillets, patted try and cut into 4 portions

Directions

Preheat oven to 450 degrees F. Combine okra, corn, onion, 2 teaspoons oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread the mixture out on a large rimmed baking sheet. Roast, stirring twice, until the vegetables are tender and beginning to brown, 20 to 25 minutes. Meanwhile, sprinkle both sides of catfish with the remaining 1 teaspoon Cajun (or Creole) seasoning. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add the fish and cook until just cooked through and starting to brown, about 4 minutes per side. Serve with the roasted vegetables.

All these recipes and more can be found at www.LouisianaSeafood.com

Catfish & Asparagus Roll-Ups Ingredients FOR THE CATFISH: • 6 Catfish Fillets • 1½ teaspoons olive oil • 24 asparagus spears, trimmed and partially cooked • 6 slices Swiss cheese • 1 teaspoon paprika FOR THE DILL SAUCE: • ¾ cup mayonnaise • 3 tablespoons Dijon mustard • 2 tablespoons fresh lemon juice • 1 teaspoon lemon zest • 1 teaspoon dried dill • 1½ teaspoon salt • 1 teaspoon black pepper

Directions

Preheat oven to 400° F. Lightly coat bottom of baking pan with olive oil.

Partially cook asparagus until crisp-tender in boiling water. Fold Swiss cheese slices in half, then again in half, making a cube.

Pat fillets dry. Place rounded side down on work surface. Baste lightly with Dill Sauce. Place 4 asparagus spears on each fillet. Top with 1 folded slice of cheese. Begin rolling from the thinner end of fillet toward thicker end. Secure with toothpicks.

Place each roll in baking pan and coat with sauce. Combine Panko and paprika. Sprinkle each fillet with Panko mixture, pressing crumbs into sauce.

Bake until crumbs are browned, about 25 minutes.

All these recipes and more can be found at www.LouisianaSeafood.com

Ingredients • • • • •

Catfish with Pesto and Cream Sauce

1 teaspoon vegetable oil Salt and pepper to taste 1/4 cup pesto sauce 1 cup heavy cream 3 cups cooked pasta

Directions

Heat a large nonstick skillet over medium-high heat. Coat the catfish lightly with oil, and season with salt and pepper. Pan sear the fillets for 3 minutes per side. Remove fish and set aside.

Reduce heat to medium low. Add pesto sauce and cook for 1 minute. Add cream and bring to a simmer. Add cooked pasta and catfish to sauce.

Serve and garnish with fresh basil.

Ingredients • • • • •

4 (4-ounce) catfish filets 1 tablespoon fresh lemon juice 4 teaspoons Cajun seasoning Vegetable cooking spray Lemon wedges (optional)

Directions

Brush both sides of fillets with lemon juice, and sprinkle with Cajun Seasoning. Place fish on a broiler pan coated with cooking spray, and broil 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.

Cajun Catfish

Blackened Catfish with Crawfish Étouffée

Ingredients • • • • • • • • • •

4 Catfish fillets 1 lemon, sliced thin 2 tablespoons olive oil 1⁄2 teaspoon red pepper flakes Salt and pepper 1 cup cherry tomatoes, cut in half 2 shallots, sliced 2 tablespoons capers 4 cloves garlic, thinly sliced 1⁄2 cup pine nuts, toasted

Directions

FOR THE CATFISH: Dredge each filet in 4 ounces of melted butter.

Coat with blackening seasoning to taste.

Place in a hot, heavy iron skillet that has been sprayed with vegetable oil.

Brown each side for about 7 minutes.

Serve with crawfish étouffée on top. (Recipe follows).

FOR THE CRAWFISH ÉTOUFFÉE: In a medium sized pan, sauté the onion, bell pepper and celery in the butter until they are tender or clear.

Add the flour, and stir until the roux has a blonde color.

Add the tomato paste, mix well. Add the salt, pepper, 1 cup of water, and crawfish tails. Simmer for about 10 minutes.

Adjust consistency with the remaining 1/2 cup of water if necessary.

All these recipes and more can be found at www.LouisianaSeafood.com

Catfish Courtbuillon Ingredients

FOR THE SAUCE: • 2 tablespoons unsalted butter • 1 small white or yellow onion, minced • 2 celery stalks, minced • 1 red bell pepper, minced • 1 serrano or jalapeno pepper, minced • 2 Roma or plum tomatoes, seeded and diced • 4 cloves garlic, minced • 1 teaspoon dried thyme • 1 tablespoon Cajun or Creole seasoning • 1/2 cup dry white wine • 1 1/2 cups chicken or seafood stock

FOR THE CATFISH: • 1 tablespoon bacon fat or lard • 1 to 2 pounds skinless fish fillets • 1/2 cup flour • 1/2 cup fine cornmeal • 1/3 cup minced fresh parsley • 1/4 cup minced chives or scallions • 5 to 10 basil leaves, torn up.

• Lemon juice to taste

Directions

Make the sauce. Heat the butter in a large frying pan over medium high heat and saute the onion, celery, red pepper and serrano until soft, about 5 minutes.

Add the garlic, tomato, thyme and Cajun seasoning and let this cook another minute or two, then pour in the white wine and bring to a boil.

Let this boil down by half, then add the stock and simmer this uncovered for 10 minutes. Turn off the heat, cover the pan and set aside.

In another frying pan, heat the bacon fat. Mix the flour and cornmeal.

Salt the catfish fillets, then dust them in the flour mixture. Fry the fish over medium-high heat until nicely browned, about 3 to 5 minutes per side.

Drain any extra fat, leaving only about a tablespoon. Add the sauce to the pan with the fish, add the chopped herbs and lemon juice to taste.

Swirl it all in the pan to mix. To serve, carefully lift a fish fillet with a long spatula, or two spatulas, and set on individual plates. Spoon over some sauce and serve with steamed rice.

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Oven Roasted Catfish with Cherry Tomatoes Ingredients • • • • • • • • • •

4 Catfish fillets 1 lemon, sliced thin 2 tablespoons olive oil 1⁄2 teaspoon red pepper flakes Salt and pepper 1 cup cherry tomatoes, cut in half 2 shallots, sliced 2 tablespoons capers 4 cloves garlic, thinly sliced 1⁄2 cup pine nuts, toasted

Directions

Preheat oven to 425° F. Layer catfish and lemon slices in a shallow baking dish.

Drizzle fillets with olive oil; season with dried red pepper flakes, salt and pepper.

Top with grape tomatoes, shallots, capers and garlic. Bake for 20 minutes; top with toasted pine nuts.

All these recipes and more can be found at www.LouisianaSeafood.com

Catfish Almondine

Ingredients • • • •

2 Catfish Fillets 2 tablespoons butter, divided ¼ cup slivered almonds 1 lemon, zested and juiced

Directions

In large skillet over medium heat, melt 1 tablespoon butter.

Place fillets serving side down and cook for 4 minutes or until nicely browned.

Turn fillets; cook for 4 more minutes or until done. Remove from skillet and set aside.

Add remaining butter to skillet. Add almonds, zest and lemon juice. Cook 1 minute or until almonds begin to brown.

Place catfish on plate and serve with almondine sauce.

All these recipes and more can be found at www.LouisianaSeafood.com

Southern Air Fried Catfish Ingredients • • • •

2 pounds catfish filets 1 cup milk 1 lemon ½ cup yellow mustard

SEASONING MIX: • 1/2 cup cornmeal • 1/4 cup all purpose flour • 2 Tablespoons dried parsley flakes • 1/2 teaspoon kosher salt • 1/4 teaspoon freshly ground black pepper • 1/4 teaspoon chili powder • 1/4 teaspoon garlic powder • 1/4 teaspoon granulated onion powder • 1/4 teaspoon cayenne pepper

Directions

Place catfish into a flat container and add milk. Cut lemon in half and squeeze about two teaspoons of juice into milk to make buttermilk. Place container in refrigerator and let fillets soak for 15 minutes. In a shallow bowl, combine cornmeal seasoning ingredients. remove fillets from buttermilk and pat dry with paper towels. Spread mustard generously over both sides of fillets. Dip each fillet into cornmeal mixture and coat well to make a thick coating. Place fillets into greased air fryer basket. Spray generously with oil. Cook at 390/400 degrees for 10 minutes. Flip over Fillets and spray with Oil and cook an additional 3-5 minutes.

All these recipes and more can be found at www.LouisianaSeafood.com

Catfish Poboy Ingredients FOR THE CATFISH: • 2 catfish fillets • 1 egg • 2/3 cup panko bread crumbs • 1/8 cup coconut flour • 1 tbsp. paprika • 1 tsp. onion powder • salt & pepper to taste FOR THE SANDWICH: • 2 sandwich rolls of choice, sliced in half • 1 cup mixed greens, divided • ½ cup red onions, sliced • For the relish: • 2 red bell peppers, diced finely • ½ cup onion, diced finely • ½ cup white wine vinegar • ½ cup red wine vinegar • 1 ½ tsp. red pepper flakes • ½ tsp. salt

Directions

Make the relish by adding all the ingredients to a skillet and cook on high 5 minutes. Stir occasionally until most of the moisture is gone 7-8 minutes more. Turn off the heat. Cool briefly in the skillet then transfer to a glass dish and place in the refrigerator to chill. While the relish cools, preheat the oven to 375 F. Prepare a baking sheet with parchment paper. In a bowl, whisk together the egg. In another bowl, add the panko bread crumbs, coconut flour, paprika, onion powder, salt and pepper. Stir together. Dip each catfish filet into the egg mixture then immediately into the flour mixture. Pat the flour mixture onto the filets liberally then transfer to the prepared baking sheet. Bake at 375 F 25-30 minutes or until the filets are crispy brown. Remove from the oven. Assemble the sandwiches by placing the greens on the bottom, then the catfish filet followed by the relish and sliced red onions. Enjoy immediately!

Baked Catfish

Ingredients • • • • • • •

1/4 c. extra-virgin olive oil, divided 1 c. cornmeal 1 tbsp. Cajun seasoning 4 catfish fillets Kosher salt Freshly ground black pepper Lemon wedges, for serving

Directions

Preheat oven to 425° and drizzle 2 tablespoons oil on a large baking sheet. On a large plate, combine cornmeal and Cajun seasoning. Season catfish with salt and pepper, then dredge fish in seasoned cornmeal, pressing to coat. Place fish on prepared baking sheet and drizzle with remaining 2 tablespoons oil.

Bake until golden and fish flakes easily with a fork, 15 minutes.

Serve with lemon wedges.

All these recipes and more can be found at www.LouisianaSeafood.com

Simple Grilled Catfish

Ingredients

• • • •

1 pound catfish fillets 2 teaspoons Worcestershire sauce 1 teaspoon freshly ground black pepper Kosher salt, optional

Directions

Gather the ingredients. Preheat the grill to medium heat. Brush and oil the grates so that you have a clean grilling surface for the fish. Brush the catfish fillets with the Worcestershire sauce and sprinkle with the ground pepper. Place the fish on the preheated grill. If using a charcoal grill, place the fillets about 4 to 6 inches from the heat.

Grill for 4 to 5 minutes. Brush again and turn. Grill about 5 minutes longer, or until the fish flakes easily with a fork. Sprinkle with salt, if desired.

All these recipes and more can be found at www.LouisianaSeafood.com

the recipe for

good times starts with

louisiana seafood.

Get more fresh recipes and cooking tips at LouisianaSeafood.com.