Best Braised Catfish Recipes

Breaded Catfish Fillets With Braised Swiss Chard image

Provided by Martha Stewart

Number Of Ingredients 17

2 slices (1/2 inch thick) Whole-Grain Bread
1 large bunch red Swiss chard (about 14 ounces), stems finely chopped and leaves cut into 1-inch strips
1 tablespoon extra-virgin olive oil
1 large shallot, finely chopped
2 medium garlic cloves, finely chopped
1/2 teaspoon coarse salt
3/4 cup homemade or low-sodium store-bought chicken stock
3/4 teaspoon balsamic vinegar
Olive oil, cooking spray
1 tablespoon finely chopped fresh sage
1 teaspoon finely chopped fresh flat-leaf parsley
1 teaspoon finely grated lemon zest, plus lemon wedges for serving
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 large egg white
4 skinless catfish fillets (4 ounces each)

Steps:

Preheat oven to 400 degrees. Process bread in a food processor until coarse crumbs form. Spread onto a rimmed baking sheet. Toast in oven, stirring occasionally, until golden brown, 5 to 7 minutes. Transfer breadcrumbs to a shallow bowl; let cool completely. (Leave oven on.)
Rinse chard, but do not dry. Heat oil in a large skillet over medium heat. Add shallot and half of the garlic; cook, stirring, 1 minute. Stir in chard and 1/4 teaspoon salt. Cover, and cook until chard has wilted, about 10 minutes. in stock. Cook, covered, until chard is very tender, about 12 minutes. Stir in vinegar, and cook, uncovered, 5 minutes. Remove from heat; cover to keep warm.
Coat a 13-by-9-inch baking dish with cooking spray; set aside. Add remaining garlic, the sage, parsley, zest, cayenne, and 1/8 teaspoon each salt and black pepper to breadcrumbs; stir. Put flour and egg white into separate shallow bowls. Season both sides of fish with remaining 1/8 teaspoon each salt and black pepper. Working with 1 fillet at a time, dredge in flour, shaking off excess; dip into egg white then into breadcrumbs, turning to coat. Transfer to prepared dish. Bake until fish flakes easily, 15 to 20 minutes. Divide fillets and chard among 4 plates. Serve with lemon wedges.

Nutrition Facts : Calories 250 g, Cholesterol 66 g, Fiber 3 g, Protein 24 g, SaturatedFat 2 g, Sodium 598 g

Chili and Beer-Braised Catfish image

Provided by EdsGirlAngie

Categories Catfish

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 tablespoon chili powder
1 clove garlic, minced
2 teaspoons flour
1/2 teaspoon salt
1 lb catfish fillet, cut in serving-size pieces
2 tablespoons olive oil
1/2 large onion, chopped
8 ounces bottles beer (lighter is better; I like Mexican beers here, like Sol)
1 (14 1/2 ounce) can diced tomatoes, with juice
2 tablespoons Worcestershire sauce
2 teaspoons Tabasco sauce

Steps:

In a large plastic ziplock bag, combine flour, chili powder, garlic and salt.
Add catfish pieces and coat thoroughly.
Heat olive oil in a large skillet and brown catfish on all sides, about 3 minutes per side.
Remove fish to a plate; set aside.
Add onions to skillet and cook for about 5 minutes or until turning golden.
Add beer, tomatoes with their juices, Worcestershire sauce and Tabasco sauce; simmer together about 5 minutes, then return browned catfish to skillet and simmer uncovered until done, turning occasionally, about 15 to 20 minutes.

Nutrition Facts : Calories 580.9, Fat 31.8, SaturatedFat 6, Cholesterol 106.5, Sodium 1388.2, Carbohydrate 28.9, Fiber 4.8, Sugar 11.2, Protein 38.6

BRAISED CATFISH image

Categories Fish

Yield 8 servings

Number Of Ingredients 30

4 pounds catfish fillets
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon granulated garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cracked black pepper
1/4 teaspoon fennel seeds
1 tablespoon paprika
5 tablespoons olive oil
Cut the catfish into 6-7 ounce portions.
Mix flour, salt, garlic, cayenne, black pepper, fennel, and paprika, and evenly distribute over catfish fillets.
Place cast iron skillet over medium heat. Let it get hot before adding 2 tablespoons olive oil. Add oil as needed as you cook fillets.
Place fillet top-side down, three to four at a time. Cook for 4-5 minutes until fish has good rich color.
Turn to bottom side and cook for 3-4 minutes more.
Smoked Tomato Coulis
Makes 2 Quarts (freezes well and is great to have on hand)
1 dozen Roma tomatoes
1/2 cup plus 2 tablespoons olive oil
3 tablespoons liquid hickory smoke
1 tablespoon sea salt
1 tablespoon cracked black pepper
2 tablespoons olive oil
1 medium onion
3 medium carrots
3 cups canned, diced tomatoes, in juice
2 tablespoons pickled jalapeno
8 fresh basil leaves
5 cloves garlic
2 bay leaves
To smoke tomatoes: Cut Roma tomatoes into quarters and lay on a baking sheet (with sides to avoid spilling in oven). Mix 1/2 cup olive oil and liquid hickory smoke, and drizzle over tomatoes. Sprinkle tomatoes with salt and pepper, bake at 300 degrees for 45 minutes.

Steps:

To make coulis: Place large pot over medium and heat 2 tablespoons olive oil. Cut onion into 8 pieces and carrots into 4 pieces, and saute for 5 minutes. In same pot add tomatoes, jalapenos, basil, garlic, and bay leaves. Cook over medium heat for 35 to 40 minutes. Remove bay leaves and pour into food processor. Use the pulse button of the processor. This sauce should be a coarse puree--not soupy. Black-Eyed Pea Vinaigrette Makes 8 Servings 2 shallots 1/3 cup cider vinegar 2/3 cup light salad oil 2 teaspoons brown sugar 1 teaspoon salt 1/2 cup julienned green onion 2 cups cooked black-eyed peas Rinse black-eyed peas so they are not "starchy" and chill. In a blender or food processor, puree shallots. Add cider vinegar, brown sugar, and salt and blend. Slowly add oil to emulsify. In a bowl, add black-eyed peas and green onions, and toss in vinaigrette. Chill. Place warmed smoked tomato coulis on a plate. Top with hot catfish, and spoon over warm black-eyed pea Vinaigrette. This can be served on individual plates or on a platter, family style. Serve immediately.