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| Seafood Recipes |
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Recipes for Butcher's Choice of Atlanta, Inc. Sj - Catfish Fillets
Recipe Quick Links:
Baked Catfish with Pineapple Chutney
Baked Cheesy Catfish Fillets
Blackened Catfish Ole
Barbecued Catfish with Tabasco Sauce
Catfish Chowder
Catfish Gumbo
Deep Fried Catfish
Easy Grilled Catfish with Orange Sauce
Indonesian Catfish with Cucumber Salad
Lemony Baked Catfish
Stuffed Cream Cheese Catfish
| Baked Catfish with Pineapple Chutney |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 10-15 min.
Serving Size: 4 servings
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Can be used with:
Sj - Catfish Fillets |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Catfish Fillets
2 Tablespoons lemon juice
1/4 cup evaporated skim milk
2/3 cup corn flake crumbs
2 teaspoons cooking oil
Pineapple Chutney |
Pineapple Chutney Ingredients:
1 can (8 ounces) crushed pineapple (may substitute 1 cup fresh diced pineapple)
1-1/2 cups chopped green apple
1/2 cup chopped red pepper
3 Tablespoons sugar
2 Tablespoons cider vinegar
2 Tablespoons instant minced onion
3/4 teaspoon curry powder
3/4 teaspoon mustard seeds |
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Instructions:
Heat oven to 450 degrees. Spray baking pan with non-stick coating set aside. Sprinkle catfish fillets with lemon juice. Dip catfish fillets in milk, then roll in crumbs. Arrange fillets in prepared pan drizzle with oil.
Bake about 8 to 10 minutes or until fish flakes easily.
Garnish with Pineapple Chutney
Pineapple Chutney - In small saucepan, combine all the ingredients simmer, stirring 5 minutes. |
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| Baked Cheesy Catfish Fillets |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 10-15 min.
Serving Size: 4 servings
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Can be used with:
Sj - Catfish Fillets |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Catfish Fillets
2 Tablespoons margarine, melted
1/2 cup Parmesan cheese, grated
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1/4 cup yellow cornmeal
1/4 cup flour
1/2 teaspoon pepper
1 teaspoon Spanish paprika |
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Instructions:
Pour melted margarine into baking pan. Combine Parmesan cheese, cornmeal, flour, pepper and paprika in a paper bag. Place catfish fillets in bag and shake to coat each fillet. Place catfish fillets in baking dish, turning once to coat with margarine. Sprinkle remaining cheese/cornmeal mixture over fish.
Bake at 400 degrees F until golden brown and fish flakes when tested with a fork (approximately 10- 15 minutes). |
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| Blackened Catfish Ole |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 12-14 min.
Serving Size: 2-3 servings
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Can be used with:
Sj - Catfish Fillets |
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Ingredients:
2-3 Butcher's Choice of Atlanta, Inc. Catfish Fillets
1 envelope Margarita cocktail mix
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1 egg, beaten
1/2 cup seasoned bread crumbs
or cornmeal, seasoned with salt & pepper |
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Instructions:
Combine breadcrumbs and Margarita mix in plastic bag. Moisten catfish fillet in egg, then shake or roll in crumbs, pressing them firmly into the fish. Pan fry in 2 to 4 tablespoons oil or margarine, or broil on greased pan in oven at 12 to 14 minutes per side. |
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| Barbecued Catfish with Tabasco Sauce |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 25-30 min.
Serving Size: 6-8 servings
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Can be used with:
Sj - Catfish Fillets |
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Ingredients:
6-8 Butcher's Choice of Atlanta, Inc. Catfish Fillets
1/2 cup (1 stick) margarine, melted
Juice of 6 lemons
Dash of Tabasco sauce
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1 teaspoon prepared mustard
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika |
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Instructions:
After coals have burned, place catfish fillets on grill. Combine all ingredients for basting sauce and baste frequently as catfish fillets cook. Cook for 20 minutes on one side; turn and cook an additional 15 minutes, basting often. |
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| Catfish Chowder |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 45-60 min.
Serving Size: 4 servings
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Can be used with:
Sj - Catfish Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Catfish Fillets, cut into 1-inch chunks
4 slices bacon, diced
1 large onion, diced
2 medium carrots, quartered lengthwise then thinly sliced, about 1 cup
1/2 green pepper, diced, about 1/2 cup
2 ribs celery, diced
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2 cans (14.5 ounces each) diced tomatoes with juice
2 bottles (8 ounces each) clam juice
1-1/2 cups vegetable broth
3 medium red skinned potatoes, cut into 1/2-inch chunks
1 teaspoon Creole seasoning
1/2 teaspoon dried thyme
1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes
Salt and pepper to taste |
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Instructions:
In a large saucepan, sauté bacon until crisp; remove to paper towels. Drain off all but 1 tablespoon of the drippings. Add diced onion, carrot, green pepper, and celery; sauté until onion is tender and carrot has softened slightly.
Stir in the tomatoes, clam juice, and vegetable broth. Add potatoes, Creole seasoning, and thyme; bring to a boil. Reduce heat to low, cover, and simmer for about 20 to 25 minutes, or until vegetables are tender. Add the parsley and catfish; continue simmering for about 5 minutes, or until fish is opaque and cooked through. Taste and add salt and pepper to taste. Sprinkle with the bacon just before serving. |
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| Catfish Gumbo |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 1 hour, 20 min.
Serving Size: 4 servings
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Can be used with:
Sj - Catfish Fillets |
|
Ingredients:
2 cups Butcher's Choice of Atlanta, Inc. Catfish Fillets, cooked, boned, broken into large chunks
4 slices bacon, diced
1/4 cup butter
1/4 cup chopped onion
2 cups fresh cooked okra
2 cups canned tomatoes, undrained
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1/2 teaspoon garlic powder
1/4 lemon, thinly sliced
3 cups boiling water
1/2 teaspoon salt
3 drops Tabasco sauce
1 teaspoon Worcestershire sauce
2 tablespoons flour |
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Instructions:
Cook bacon over medium-low heat in a heavy Dutch oven or stock pot until fat is rendered. Add 2 tablespoons of butter and the onion; cook until transparent. Add okra, tomatoes, garlic and lemon. Bring to a boil; add boiling water, salt, Tabasco sauce and Worcestershire sauce.
Cook bacon over medium-low heat in a heavy Dutch oven or stock pot until fat is rendered. Add 2 tablespoons of butter and the onion; cook until transparent. Add okra, tomatoes, garlic and lemon. Bring to a boil; add boiling water, salt, Tabasco sauce and Worcestershire sauce.
Lower heat and simmer, partially covered, for 1 hour. Blend remaining butter with the flour; add to the simmering stew a little at a time, stirring constantly. When thickened, stir in catfish. Heat to boiling. Serve with hot boiled rice. |
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| Deep Fried Catfish |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 10-15 min.
Serving Size: 4 servings
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Can be used with:
Sj - Catfish Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Catfish Fillets
1/2 cup cornmeal
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salt to taste, if desired
freshly ground black pepper to taste
corn oil for deep-frying |
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Instructions:
Cut each catfish fillet in half crosswise. Combine the cornmeal, salt, and pepper in a shallow dish. Dredge the fish fillets in the cornmeal, patting to make the cornmeal cling to the fillets.
Drop the fillets in deep hot oil at about 370°. Cook 5 to 10 minutes, or until crisp and brown. Serve with slaw, ketchup, and hush puppies. |
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| Easy Grilled Catfish with Orange Sauce |
Prep. Time: 5 min.
Cook-Refridgerage Time: 8-12 min.
Serving Size: 4 servings
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Can be used with:
Sj - Catfish Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Catfish Fillets
1/4 cup orange juice
2 tablespoons vegetable oil |
2 tablespoons light soy sauce
1 tablespoon lemon juice
1 clove garlic, minced
1/8 teaspoon pepper |
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Instructions:
Prepare a grill or preheat the broiler.
Mix orange juice, oil, soy sauce, lemon juice, garlic and pepper in a bowl. Brush catfish fillets with sauce mixture.
Place catfish fillets on oiled grill rack or broiler pan rack. Grill or broil about 4 inches from heat source for 5 minutes on each side, brushing frequently with sauce, or until fish flakes easily when tested with a fork. |
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| Indonesian Catfish with Cucumber Salad |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 6 hrs to overnight marinade, 6-8 min. cooktime
Serving Size: 4 servings
|
Can be used with:
Sj - Catfish Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Catfish Fillets
1/4 teaspoon ground ginger
1/4 cup soy sauce
1/4 teaspoon ground ginger
1 Tablespoon vinegar
1 clove garlic, crushed
1 teaspoon packed brown sugar
16 wooden skewers |
Cucumber Salad:
2 cucumbers, thinly sliced
1/2 teaspoon salt
1 onion, thinly sliced
1 teaspoon liquid, non-sugar sweetener
1/2 cup vinegar
1 Tablespoon chopped parsley
1 cup water |
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Instructions:
Soak the wooden skewers in water and refrigerate for 1 hour. This will prevent the wood from burning during cooking.
Combine the soy sauce, 1 Tablespoon vinegar, brown sugar, ginger, and garlic in a small bowl. Stir well to dissolve the sugar. Set aside.
Cut the catfish fillets, lengthwise, into four thin strips. Two of the strips will be longer than the others. Thread one catfish strip onto each wooden skewer. Cover the catfish skewers with the marinade and refrigerate for several hours.
When ready to serve, grill the skewers for 3 minutes per side and serve warm on a bed of Cucumber Salad as a first course, or from a buffet table with a choice of sauces.
Cucumber Salad Preparation:
Place cucumbers and onion in a glass bowl. Add remaining ingredients, and mix thoroughly. Refrigerate for several hours if possible.
Note: This salad will hold refrigerated for several days. |
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| Lemony Baked Catfish |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 1-1/2 hrs marinade, 20 min. cooktime
Serving Size: 4 servings
|
Can be used with:
Sj - Catfish Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Catfish Fillets
1/4 cup fresh lemon juice (about 1 1/2 to 2 lemons)
1 tablespoon vegetable oil
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3 tablespoons natural applesauce
1 egg white, lightly beaten
1 cup fine dry bread crumbs, seasoned |
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Instructions:
Mix first four ingredients together well and add fish fillets. Marinate in the refrigerator for an hour. Take catfish fillets out; dip in bread crumbs (pre-seasoned or add your own seasonings), then refrigerate for another 30 minutes.
Bake in a preheated 400° oven for about 20 minutes or until fish flakes with a fork. |
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| Stuffed Cream Cheese Catfish |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 15-20 min.
Serving Size: 4 servings
|
Can be used with:
Sj - Catfish Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Catfish Fillets
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon lemon juice
• 8 slices bacon |
Stuffing:
1 cup fresh soft bread crumbs
3 tablespoons light cream cheese
2 teaspoons lemon juice
1 tablespoon chopped celery
1 tablespoon chopped onion
1 teaspoon dried parsley
1 teaspoon ground thyme
1/2 teaspoon salt
1/4 teaspoon pepper |
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Instructions:
Season fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then sprinkle with 1 teaspoon lemon juice. In a bowl, combine bread crumbs with cream cheese, 2 teaspoons lemon juice, celery, onion, parsley, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Divide stuffing into 4 portions. Place 1 portion of stuffing on end of each fillet. Roll fish fillets around stuffing. Fry bacon until cooked, but not crispy. Wrap 2 slices of bacon around each catfish fillet. Use toothpicks to secure rolls. Place catfish rolls in a lightly greased baking dish. Bake at 350° for 15 to 20 mins, or until fish flakes easily when pricked with a fork. Serve with lemon wedges, if desired. |
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