Best Catfish Poppers With Spicy Dipping Sauce Recipes

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CATFISH WITH SPICY TOMATO SAUCE AND PECANS



Catfish With Spicy Tomato Sauce and Pecans image

This is a great, quick meal that's wonderful for doing after work. Any white fish fillet will work with this recipe and when you can get good, summery, red tomatoes you can sub them for the canned. I serve this with a white and wild rice pilaf but it's probably good over pasta as well.

Provided by Hey Jude

Categories     Catfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 (14 1/2 ounce) can diced tomatoes
5 green onions, sliced
2 cloves garlic, minced
1/2 cup toasted pecan halves
1/4 cup chopped cilantro
2 tablespoons extra virgin olive oil
1/2 teaspoon red pepper flakes
2 limes, juice of (cut 1 lime into wedges)
1 lime, zest of
1/2 teaspoon salt
fresh ground black pepper
4 catfish fillets or 4 other white fish fillets

Steps:

  • Heat oven to 400°.
  • Combine tomatoes, onions, garlic, pecans, cilantro, olive oil, red pepper flakes, lime juice, zest, salt and pepper (to taste) in a medium bowl and set aside.
  • Place fillets in a greased baking dish; season with remaining 1/4 teaspoon salt and pepper (to taste); pour tomato mixture over fish and bake until fish begins to flake, about 20 minutes.
  • Serve with the lime wedges.

HUSHPUPPY-BATTERED CATFISH NUGGETS WITH SPICY TARTAR SAUCE



Hushpuppy-Battered Catfish Nuggets with Spicy Tartar Sauce image

Provided by Food Network

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 19

One 8-ounce package hushpuppy mix
1/2 cup milk
1/2 cup water
1 large egg, beaten
1 tablespoon sliced pickled jalapeno peppers, minced
1 tablespoon hot pepper sauce
1/2 teaspoon cayenne
Vegetable oil, for frying
1 1/4 pounds catfish fillets (about 4 fillets)
1 cup all-purpose flour
Spicy Tartar Sauce, recipe follows
1 cup mayonnaise
1 tablespoon sliced pickled jalapeno peppers, finely minced
1 tablespoon finely minced onion
1 garlic clove, finely minced
1 teaspoon hot pepper sauce
1/2 teaspoon lemon juice
1/4 teaspoon chili powder
1 pinch salt

Steps:

  • In a medium bowl, stir together hushpuppy mix, milk, water, egg, jalapenos, hot pepper sauce and cayenne; let stand 5 minutes.
  • Pour oil to a depth of 1/2 inch in a large deep skillet; heat oil to 350 degrees F.
  • Pat catfish fillets dry with paper towels, and cut into bite-size pieces. Dredge catfish pieces in flour, and then dip in hushpuppy batter mixture. Drop catfish pieces into hot oil, and fry, in batches, 3 to 4 minutes on each side or until golden. Serve with Spicy Tartar Sauce.
  • Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.

SPICY CATFISH TENDERS WITH CAJUN TARTAR SAUCE



Spicy Catfish Tenders With Cajun Tartar Sauce image

This recipe is for people who like catfish and spicy foods. I haven't made as we don't care for this much hot spices. Though we do really like catfish. The tartar sauce can be made 2 days a head and chilled. recipe comes from another site.

Provided by Barb G.

Categories     Catfish

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 16

1 large egg
2 tablespoons hot sauce
1 1/4 lbs catfish fillets, cut diagonally into 1/2 inch-wide strips
8 cups canola oil, about (for frying)
1/2 cup flour
1/2 cup yellow cornmeal (not coarse)
1 teaspoon salt
1 tablespoon cajun seasoning
1 cup mayonnaise
1/2 cup sweet pickle relish
2 tablespoons capers, rinsed, drained and chopped
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 teaspoons hot sauce
2 teaspoons cajun seasoning
lemon wedge

Steps:

  • Make Tartar Sauce: Stir together all ingredients in a bowl and chill, until ready to serve.
  • Prepare fish: Whisk together egg and hot sauce in a wide shallow dish.
  • Stir in fish strips and let stand at room temperature at least 10 and up to 30 minutes.
  • Pour enough oil into a 4 to 5 quart heavy pot to measure 2 inches and heat over medium heat until thermometer registers 350°F (you can use a fry daddy) Stir flour, cornmeal, salt and Cajun seasoning in another wide shallow dish.
  • Fry fish; drain fish well in a colander.
  • Dredge one fourth of fish in flour mixture shaking off excess flour, then fry in oil, stirring occasionally with a slotted spoon, until golden brown and just cooked through,1 1/2 to 2 minutes, remove with slotted spoon and drain on paper towels.
  • Repeat until all fish is fried.
  • Serve hot with tartar sauce and lemon wedges.

Nutrition Facts : Calories 8852.5, Fat 932.3, SaturatedFat 74.8, Cholesterol 279.3, Sodium 3594.6, Carbohydrate 99.1, Fiber 4.3, Sugar 26.8, Protein 53.7

POT STICKERS WITH SPICY DIPPING SAUCE



Pot Stickers With Spicy Dipping Sauce image

I just watched Tyler Florence making Dim Sum on the food network and it looked so good. We thought these were da Bomb!

Provided by cookiedog

Categories     Lunch/Snacks

Time 35m

Yield 24 dumplings

Number Of Ingredients 18

1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon chili-garlic sauce
1 teaspoon hot chili oil
1/4 lb ground pork
2 ounces uncooked shrimp, shelled, deveined, and finely chopped
1 egg white
1/4 cup minced water chestnut
2 tablespoons minced Chinese celery
1 teaspoon minced cilantro leaf
1/2 teaspoon minced ginger
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon sesame oil
1 dash white pepper
24 dumpling wrappers (potsticker)
3 tablespoons cooking oil
1/2-2/3 cup chicken broth or 1/2-2/3 cup water

Steps:

  • To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
  • To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
  • To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.
  • To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.
  • Serve the potstickers warm accompanied by the dipping sauce.

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