Rev: Bayou Catfish Fillets

[freecooker]

These were great! Fast and easy to make, and very flavorful. It had just the right touch of spiciness that I like.

[sindee]

I agree-these were delicious. The only thing I did differently was to saute them in a little olive oil. Thought the salt could have been reduced...but very good!

[linsleyd]

I have to agree these were very tasty. I used too much cayenne so these were a little too spicy but definetly a good rub for fish. I also threw them in a pan with some olive oil.

[mobear]

I was planning on making these this week. Does the breading stay on the fish well? I just ask because a frustration I have with the oven baked chicken I made was that the crust came off too easily (in big sections). Maybe it is just me. :)

[HeatherTx]

Is this the recipe that only called for 2 TBS of cornmeal for 6 fillets? Is it really enough?

[sindee]

Hi all-

The breading stayed very well on the fillets, but once again, I sauted mine. Enjoy!

[sindee]

Oh, and I used 4 TBS. of cornmeal....2 didn't seem like enough!

[linsleyd]

I used one very large catfish that we really only ate half of. The seasonings were just enough for it and it stayed on very well (we also sauteed in olive oil).

[lhall]

I made these last night for DH and me since the girls requested black bean quesadillas. I used 2T cornmeal, and halved everything else. The only other change I made was to use kosher salt instead of seasoned salt. These were super easy to put together and the crusted stayed on very well. I think the spicyness was just right for us, but would have been too much for the girls. If I make it for t hem I'll 1/2 the red pepper. Definately a repeater!

I served this with brown rice and Kale with Lemon Balsamic Butter.

Leigh

[stacie99]

I just made these last night and they were a hit in my family. I served it with corn bread, cole slaw, and red beans with rice. I used three large fillets (1.75lbs) and there wasn't quite enough breading. I would definitely increase the breading mixture. Yes, it stayed on really well. It is just a thin coating with a wonderful mix of flavors. Definite easy repeater.

[Terrytx]

Originally posted by stacie99
I just made these last night and they were a hit in my family. I served it with corn bread, cole slaw, and red beans with rice.

what she said, but instead of cornbread I made Baked Hushpuppies, which was more like cornbread than any hushpuppies I ever remember having. The were very easy though and really tasty.


* Exported from MasterCook *

Baked Hushpuppies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup yellow cornmeal (not self-rising or
cornmeal mix)
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon ground red pepper
3/4 cup fat-free milk
1/2 cup finely chopped onion
1/4 cup vegetable oil
2 large eggs, lightly beaten
cooking spray

Preheat oven to 425 degrees.

Combine cornmeal, flour, baking powder, sugar, salt and red pepper in a
large bowl; stir well, and make a well in the center of mixture. Combine
milk and next 3 ingredients; stir well. Add milk mixture to flour
mixture, stirring just until moist.

Spoon about 1 tablespoon batter into each of 36 miniature muffin cups
coated with cooking spray (cups will be about 3/4 full).

Bake at 425 for 15 minutes or until done. Remove from pans, and serve
immediately.

1 hushpuppy-55 cal, 1.3g pro, 2.4g fat, 6.9g carb, 0.4g fiber, 13mg chol,
1mg iron, 71mg sod, 75mg calc.
points-1
diabetic exchanges: 1/2 starch, 1/2 fat

Source:
"Weight Watchers-Easy Homestyle Ckbk"
Yield:
"3 dozen"

[Leisa M]

thanks fopr the review. I wanted to try this and forgot about it. aLso, thanks for the recipe for the hushpuppies.

[Jessica]

I tried this recipe last night and both DH and I were impressed--a quick and easy recipe that was tasty enough to make for company. Next time, I would add more cornmeal and less red pepper. Also, I did not have seasoned salt so I used a little kosher salt and some Italian seasoning. I might add even more of the Italian seasoning next time, as I liked the way the herbs tasted with the hotter spices.

I broiled this on a pan coated with olive oil and served it with the apricot-glazed asparagus. The sweet asparagus complemented the spicy fish. Those hushpuppies look good and I may try them next time...thanks!

[KristinK]

Originally posted by sindee
Thought the salt could have been reduced...
What an understatement! I think DF and I might be salt-sensitive, since we rarely use much salt, but even though I only used 1 teaspoon seasoned salt (Lawry's) and even doubled the cornmeal, this was unbearably salty for us. We each managed about two or three bites before we had to scrape off the coating. :( (We had a similar reaction when I made the Baked Flounder with Fresh Lemon-Pepper from 3/03.)

I was so upset too, not only because I ruined perfectly good flounder, but because I was so looking forward to this recipe! It did seem to have potential, as the smell was wonderful and the other seasonings seemed just right, but if I ever manage to convince DF to let me try it again, I would either omit the salt or substitute an even smaller amount of lite salt, which is what we normally use.

[Jessica]

I agree, Kristin. I used a little kosher salt and I thought it could be reduced even further, and I actually like salty food (although I know it isn't healthy).

[RebeccaT]

Made this for dinner the other night, and we really liked it! I reduced the amount of seasoned salt by about 1/4, and the cayenne pepper by about 1/3, and left out the onion powder because I didn't have any. But we still were very happy with the end result.

I served this with cilantro-lime rice and sauteed kale and chard. Yummy!

[birdyone]

Hi all! New here - just love this site!

Can you please tell me which issue this recipe was in OR better yet, would anyone happen to have it in MC? Thanks!

[Leisa M]

I believe it was May or June '04

[stacy7272]

This was in the May issue and I just made it last night. It was VERY good! Due to all the salt problems I've been reading about I just decided to sprinkle the fillets with the salt before I breaded them, that way I could control the amount and it wasn't a guessing game.

I even had this leftover for lunch and it was still very good. I would like to try sauteeing them - I bet that would make them even better!

[sweetpea]

Had these tonight with Onion Corn Cakes (posted on Texas 1015 thread) and Cucumbers in v/salt/sugar--very yummy!

I too was worried about the amt of cornmeal initially, but i love how it's not really cornmeal-y, more like SPICE ENCRUSTED. I used tilapia fillets and cut the spice mixture in half for 3 fillets and it was perfect. The fillets coated very easily in the bag and it STUCK! :) ours were a little salty, but i am salt hog and i didn't really measure my seasoned salt very well...so it was fine with me! :) DH gave this a "pretty good" which is about as high as he rates on anything "ordinary" though he did say the onion corn cakes were "really good"! :)

[wallycat]

Here is the recipe off the home page:

Bayou Catfish Fillets
From Cooking Light


Draper honors her mother Alberta's fondness for baked fish with this recipe. The spicy cornmeal breading stays crispy when the fish is baked on a ventilated broiler pan. You can also use yellow cornmeal. Try this breading on other white fish fillets.

2 tablespoons white cornmeal
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon ground red pepper
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
6 (6-ounce) catfish fillets
Cooking spray
6 lemon wedges (optional)

Preheat broiler.
Combine first 9 ingredients in a zip-top plastic bag. Add 1 catfish fillet. Seal bag, and shake well. Remove fillet from bag, and place on a broiler pan coated with cooking spray. Repeat procedure with the remaining fillets and cornmeal mixture. Broil 6 inches from heat for 6 minutes. Carefully turn fillets over, and broil 6 minutes or until the fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.

Yield: 6 servings (serving size: 1 fillet and 1 lemon wedge)

NUTRITION PER SERVING
CALORIES 247 (48% from fat); FAT 13.2g (sat 3.1g, mono 6.1g, poly 2.8g); PROTEIN 27g; CARB 3.8g; FIBER 0.8g; CHOL 80mg; IRON 1.3mg; SODIUM 474mg; CALC 27mg;

Charla Draper
Cooking Light, MAY 2004

[Linda2]

I would love to try this recipe - do you think that I could "panfry" the catfish (instead of broiling)? Thanks!

[Pony]

Had these tonight and we really enjoyed dinner. I used about 2 1/2 TBS of yellow cornmeal and 1 tsp seasoned salt. Next time, I might cut back on the ground red pepper just a tad, it had a pretty good kick to it. My seasonings stayed on fine during broiling. Very good quick weeknight meal!

I served it with Triple-Corn Spoon Bread (sooo good) and steamed broccoli.

Michelle