Best Bronzed Catfish With Crabmeat Sauce Recipes

BRONZED CATFISH WITH CRABMEAT SAUCE

Steps:

• Melt butter in pot on medium heat. Add onion, celery and red pepper and sauté for 5 minutes or until softened. Stir in garlic and paprika. Cook 1 minute. Stir in hot pepper sauce, mustard and whipping cream. Bring to simmerand simmer 1 minute. Add crabmeat. Heat until warmed through. Season well with salt and pepper. Stir in parsley.
• Mix together flour, pepper, paprika, oregano, thyme, salt and cayenne on a plate. Season catfish with salt and pepper then dredge the catfish in the flour mixture.
• Heat oil in skillet on medium-high heat. Add catfish and fry until golden about 3 minutes per side. Place on individual serving plates and top with crabmeat sauce.

CAJUN CATFISH SUPREME

Steps:

• Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
• In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
• In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
• Bake at 375 degrees F (190 degrees C) for 30 minutes.

CRAB-TOPPED FISH FILLETS

Steps:

• Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.

CAJUN BLACKENED CATFISH

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.

PAUL PRUDHOMME'S BRONZED CATFISH

Steps:

• Combine the seasonings Place catfish in a bowl and sprinle seasoning over fish. Pour melted butter and lemon juice over fish and stir until fish are coated well.
• Preheat a heavy skillet, preferably non-stick,over high heat about 4 minutes.
• Place fillets, curbed side down in the skillet and cook 2 minutes. Turn and cook another minute. Turn one final time and cook until fish is cook throughout.

BLACKENED CATFISH A LA MER

Steps:

• Place the catfish filets and the melted margarine in a flat dish, saturating the catfish completely.
• Sprinkle cajun seasoning onto one side of the catfish filets, completely covering the filets with a coat of seasoning.
• Place filets seasoning side down on a white hot cast iron skillet or griddle until edges of filets are white.
• Sprinkle the same amount of seasoning on the exposed side of the filets as you did in the previous process and turn with spatula.
• Cook until filet meat is completely cooked but moist, with a blackened exterior coat of spices.
• Be cautious not to over cook as the blackening skillet is extremely hot.
• Place the butter, garlic, green onions, shrimp and crab into a two quart saucepan. Gently sauté until lightly browned.
• Add the seafood stock.
• Cook until shrimp are just pink.
• Lower heat and add heavy whipping cream. Cook while stirring constantly until a gentle boil.
• Add more seafood seasoning to season to taste, mild or spicy.
• Add parmesan cheese to thicken.
• Remove from heat.
• To serve, place a catfish filet on the center of the plate, completely covering it with the sauce. If desired, the catfish can be served over a bed of dirty or white rice.