Catfish Recipes

 

by: Bobby McDonald

 

It's the time set aside, each year, for a celebration in Yantis, Texas, and nearby Lake Fork, as the annual Catfish Festival is celebrated, with parades, a catfishing tournament, and all the catfish you can eat, in support of the Yantis Volunteer Fire Department. It's to be celebrated this weekend, June 23rd and 24th!

Try these catfish recipes to celebrate the season in your own home:

 

 

Catfish Acadian

 

 

2 pounds catfish fillets, thinly sliced

seasoned flour
olive oil
real butter
diced onions and garlic

diced bell pepper
diced celery
1/2 cup crawfish tail meat
4 large shrimp, chopped
whole cream

chopped tomatoes (optional)
salt and cayenne pepper, to taste

Coat the catfish fillets in flour seasoned with salt and cayenne pepper.
Pan fry in olive oil until golden brown. Put on serving dish and hold
in warm oven.

In another pan, saute the onion and garlic with the bell pepper and
celery, in the real butter, until tender. Add the crawfish tail meat and shrimp
and saute until just pink. Stir in some cream, and the tomatoes, if using, season with salt and cayenne
pepper to taste. Pour cream mixture over individual warm catfish servings and
serve immediately.

Serves Four.

 

Great served with french fries, coleslaw, and hushpuppies!!!

 

 

 

 

Catfish Ceviche

 

 

1 pound catfish fillets, cut into 1/2 inch pieces

1 teaspoon lime zest
1 teaspoon grapefruit zest
1/2 cup freshly squeezed grapefruit juice
1/3 cup freshly squeezed lime juice
1 tomato, seeded and diced
1 red onion, finely diced
2 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and thinly sliced
1 jalapeno pepper, seeded, striffing removed, and minced
1 tablespoon freshly chopped cilantro
1 tablespoon freshly chopped oregano leaves
1 1/2 teaspoon sea salt
1/2 teaspoon granulated sugar
1/2 teaspoon ground cumin

1/2 cup whole kernel corn, drained
1 avocado, pitted, peeled and diced

Put the catfish lime zest, grapefruit zest, lime juice, and grapefruit juice into a ziploc sealable bag.
Put the bag in the refrigerator for approximately 6 hours, turning 3 or 4 times to evenly
coat the fish with the marinade.

Drain the marinade and place fish in a large serving bowl. Add the tomato, onions, garlic,
extra-virgin olive oil, jalapeno pepper, cilantro, sugar salt, oregano, cumin, corn, and the
avocado, tossing gently to combine.
Cover and refrigerate for at least 30 minutes to one hour, before serving.

Serve with tortillo corn chips.

Enjoy!!!

 

 

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