Best Fish Essentials Lazy Day Catfish Recipes

LAZY DAYS RESTAURANT FISH WITH KEY LIME BUTTER SAUCE

Lazy Days Restaurant Fish With Key Lime Butter Sauce image

This is a recipe from a restaurant in Islamorada, Florida that my husband and I went to on our 25th wedding anniversary. Twice. In two days....because it was that good. This recipe is identical to what we ate, as I was lucky enough to find it in a book shortly after we came home. This is good for lunch or dinner. I served it with garlic mashed potatoes and some Pinot Grigio.

Provided by iDoVooDoo

Categories < 4 Hours

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 cup water
1/4 cup dry white wine (Chef Lupe uses Chablis, and I have used Grigio, both good)
1 tablespoon key lime juice (I like a bit less, and can be ordered at Amazon if not available locally)
1/2 teaspoon garlic powder
1/8 teaspoon fresh ground white pepper (to taste)
1/4 lb butter (one stick)
3 teaspoons water
3 teaspoons cornstarch
2 large eggs
2 tablespoons water
1 cup flour
2 cups panko breadcrumbs (Japanese style breadcrumbs)
2 lbs white fish fillets (I like Mahi Mahi the best, grouper great too)
1 cup diced tomato (using more fine)
1 cup thinly sliced scallion, some greens included (using more fine)
1/2 cup grated parmesan cheese (I think more is better)
2 tablespoons fresh parsley

Steps:

Place the water, wine and key lime juice in a large saucepan over a high heat and reduce by half, about 5 minutes.
Add the garlic power. Add pepper to taste. Cut the butter into pats about the size of 1 tablespoon. Reduce the heat to low. Add one pat butter and whisk until the butter is incorporated. Add another pat and continue until all of the butter is used.
Mix the water and cornstarch together and add to the sauce. Raise the heat to medium and stir until the sauce thickens and a few bubbles appear. Set aside while the fish cooks.
Mix the eggs and water together in a small bowl (whisk vigorously til combined).
Place the flour on a plate and dip the fish fillets into flour, coating both sides.
Dip the fish into the egg wash.
Place the bread crumbs on a second plate and coat the fish with bread crumbs, making sure both sides are coated.
Heat 4 tablespoons of the Key lime butter sauce over medium-high heat in a skillet large enough to hold the fish in one layer. Add the fish and sauté for 4 minutes. It should be golden. Turn the fish and sauté for 4 minutes for 1 inch thick fillets. Sauté 2 minutes longer for thicker fish or 2 minutes less for thinner fish. The fish is cooked when the flesh is opaque, not translucent. (I had trouble sauteing in the sauce, and did use olive oil or coconut oil here).
Place the fish on 4 dinner plates. Spoon the sauce over the fish. Sprinkle the tomatoes, scallions, parmesan cheese and parsley over the fish.
Note: I have had the best success with setting up all ingredients before cooking. My prep time and cook time may be a bit off only because I make it an event and take my time so I guessed at both as if I was trying to get the job done normally. The ingredients are copied verbatim from book, and are in order of use, and I thought a bit confusing at first, but it works! Lastly, use real butter, good fish and fresh herbs and cheese. It makes all the difference.

Nutrition Facts : Calories 863.7, Fat 35.3, SaturatedFat 18.8, Cholesterol 317.4, Sodium 999.5, Carbohydrate 70, Fiber 4.6, Sugar 5.7, Protein 61.3

FISH ESSENTIALS: LAZY DAY CATFISH

Fish Essentials: Lazy Day Catfish image

I have a hankering for some good catfish; however, I really don't want to spend a lot of time putting it all together. I want good flavor, and I want it fast with a minimum of fuss... Well, he ya go. And here's a tip for you. Take a nice russet potato, cut it into thin French fries, and cook them in the oil, at the same time you're cooking the fish. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Fish

Number Of Ingredients 10

Ingredients

PLAN/PURCHASE
2 large catfish filets
1/2 cup(s) fresh buttermilk
1/4 cup(s) water
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
1 cup(s) cornmeal, finely ground
1/2 cup(s) flour, all purpose variety
1/2 tablespoon(s) seasoning (tony chachere's creole seasoning, or old bay)
1 cup(s) coconut oil, for pan frying

Steps:

PREP/PREPARE
Chef's Note: I don't have all of the images I normally would have for a recipe; however, one of my houseguests was helping me, and she kept insisting that I drink more wine. Let's just say that I got distracted, and leave it at that.
Gather your Ingredients (mise en place).
Mix the buttermilk with the water, and place in a shallow bowl or plate, add the catfish, and let soak for about 10 minutes, and then dust with some salt and pepper, to taste.
Mix the cornmeal flour, and seasoning (tony chachere's creole seasoning, or old bay) together in a bowl.
Place the coating mix in a shallow plate.
Add the catfish and coat both sides.
Chef's Note: Add the coconut oil to a sauté pan, and bring up to a temperature of 350f (175c).
Chef's Tip: Why coconut oil? Well, coconut oil is one of the healthiest oils to cook with. Studies have shown that even after 8 hours of continuous deep-frying at 365°F (180°C), its quality does not deteriorate. Over 90% of the fatty acids in coconut oil are saturated, which makes it very resistant to heat. Saturated fats used to be considered unhealthy, but new studies show that they are a completely harmless source of energy for humans. Additionally, coconut oil has numerous health benefits. For example, it can help kill harmful bacteria and viruses, and may even help you lose belly fat. With that said, feel free to use any oil that you want.
Add the catfish to the oil.
Chef's Note: At this point, you can add your French fries (if you're making some).
After 3 minutes, turn the fish over.
After another 3 minutes turn them over again.
Remove the catfish from the oil and drain on paper towels.
PLATE/PRESENT
Add the catfish to a plate with the fries or coleslaw, and maybe some tarter sauce. Enjoy.
Keep the faith, and keep cooking.