On June 25, 1987, President Ronald Reagan began a presidential proclamation with the words "More and more Americans are discovering a uniquely American food delicacy — farm-raised catfish."
So with that in mind here are a few Catfish recipes! Enjoy
Buttermilk Slaw
1 large cabbage, shredded
1 carrot, shredded
1 tablespoon grated onion
1/2 cup sugar
1/2 cup mayonnaise
1/4 cup milk
1/4 cup buttermilk
2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
Sea salt & fresh ground black pepper to taste
There
is one southern tradition I believe in and that is draining cabbage of
its water before making slaw. Nothing worse than 'soupy' slaw after
setting around a few hours. A head of cabbage has a lot of moisture and
by tossing it with 1 1/2 teaspoons of salt in a colander, letting it
drain for an hour will remove the excess water allowing the slaw to
remain nice and crisp throughout the meal, even for the next. Just be
sure to rinse well under running water, drain and allow to dry on a
towel before proceeding with the recipe.
Mix
the carrots and cabbage in a large bowl. Stir the remaining ingredients
together and mix into the cabbage coating well. Refrigerate at least 2
hours and up to 6 hours before serving.
Homemade Tarter Sauce1 cup mayonnaise
2 teaspoons minced white onions
1/2 cup chopped bread & butter pickles, sweet or dill relish, whatever you fancy
Lemon juice to taste
Salt, pepper and garlic powder to taste
Blend together and refrigerate until ready to serve.
Buttermilk Battered Fish Fillets
for each pound of fish fillets
good for catfish, brim, perch - any lake fish or fillets of choice
1/4 cup buttermilk
1/2 teaspoon cider vinegar
1 tablespoon brown mustard
1/2 cup plain cornmeal1 teaspoon salt
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepperWhisk the buttermilk, vinegar and mustard in a wide bowl and add the fish fillets coating well. Let set for 30 minutes. Mix remaining ingredients in a shallow bowl and set aside.
Coat a broiling pan with olive oil. Heat broiler oven to 475 F.
Remove fillets one at a time and dredge in the cornmeal mixture. Place on the pan separating the fillets about an inch apart. Turn up the broiler to 500 degrees and place pan about 4 inches under the broiler. Cook about 4 minutes per side. Test fillets with a fork checking the thickest part of the fish. Serve with lemon wedges and tarter sauce.
Recipes from http://dricksramblingcafe.blogspot.com/2010/08/southern-oven-fried-catfish-with-tarter.html
Serves four
Ingredients
4 Mississippi pond-raised or wild catfish, skinned and deheaded (about 1 1/2 pounds each)
2 eggs
Dash of Worcestershire sauce
Dash of hot sauce
2 1/2 cups milk
1 cup yellow cornmeal
1/3 cup all-purpose flour
salt and freshly ground pepper, to taste
1 teaspoon lemon pepper
2 quarts peanut oil
8 scallions
3/4 cup Miracle Whip
1/2 cup mayonnaise
1/4 cup pickle relish
1/4 cup finely chopped onion
3 tablespoons fresh lemon juice
Procedure
Dickey Sauce: In a medium bowl, fold together the Miracle Whip, mayonnaise, relish, onion, and lemon juice. Cover and refrigerate it until ready to use.
Catfish: Combine the eggs, Worcestershire, hot sauce, and milk together in a large bowl and beat it until frothy. In a shallow dish large enough to contain the fish, whisk together the cornmeal, flour, salt, pepper, and lemon pepper.
With a small knife, score both sides of the catfish four times across, deeply, about 11/2 inches apart. Dip the catfish into the egg wash, then dredge it completely with the cornmeal mixture, evenly coating the fish; set it aside.
In a large pot or deep fryer, heat the oil to 325 degrees. Add the fish—one at a time for whole fish (if using fillets, two at a time)—and cook 7–8 minutes, or until golden brown and crisp. Remove and place on paper towels to drain. Serve with scallions and Dickey sauce.
Recipe from http://www.fieldandstream.com/blogs/fishing/2010/06/catfish-recipe-national-catfish-day
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