Tag: fish
Catfish Cakes
Catfish Cakes
Catfish cakes are a great alternative to crab cakes; costing a fraction of the price. These fish cakes can be eaten as an appetizer or as a main course; served with either tartar sauce or remoulade, and lemon wedges. Not a fan of catfish? You can substitute tilapia, cod, haddock, or any other firm fleshed whitefish.
Ingredients
- 1 lb catfish nuggets
- 1/4 cup white onion finely chopped
- 4 garlic cloves minced
- 1 cup saltine or ritz crackers crushed
- 1 large egg beaten
- 1/4 cup mayonnaise
- 2 tbsp hot sauce
- 1 tbsp creole mustard
- 2 tsp creole seasoning
- vegetable oil for frying
Instructions
- Bring a pot of water to a boil. Simmer the catfish nuggets until they are cooked through. Drain and let cool.
- Mash the catfish with a fork. Mix all of the ingredients together in a bowl.
- Form into 1/3 cup fish cakes. Refrigerate for 30 minutes before frying.
- Heat up 1/4” deep of vegetable oil in a frying pan over medium heat. Place the fish cakes in the pan.
- Fry the fish cakes for 5 minutes a side until golden brown and crispy. Drain grease on paper towels.
Baked Whole Rainbow Trout
Serve either whole or remove the fillets from the backbone and cut off the head.
Louisiana-Style Catfish Nuggets
Louisiana-Style Catfish Nuggets
Catfish gets a lot of hate, but it is one of my favorites. The nuggets are usually pieces from catfish fillets that fishmongers trim off to make the fillets looks pretty. Louisiana-style catfish nuggets are coated in flour, then dipped in buttermilk seasoned with hot sauce, then dredged in cornmeal and fried. If you can’t find nuggets, you can cut up small pieces of catfish fillets; or you can leave the fillets whole. Serve the nuggets with remoulade sauce.
Ingredients
- 1 lb catfish nuggets
- 1/2 cup flour
- 1/2 cup buttermilk
- 1 tbsp Louisiana-style hot sauce
- 1 cup yellow cornmeal
- 2 tsp creole seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- vegetable oil for frying
- remoulade sauce for serving
Instructions
- Coat the catfish nuggets in flour.
- Mix the buttermilk with the hot sauce. Place the catfish nuggets in the buttermilk.
- Season the cornmeal with the spices. Dredge the catfish nuggets in the cornmeal.
- Heat up a 1/2” of vegetable oil in a frying pan over medium high heat. Place the nuggets in the oil, making sure to not overcrowd the pan. You will have to cook the nuggets in batches.
- Fry the nuggets for 5-6 minutes a side.
- Drain the nuggets of grease on a wire rack.
Remoulade Sauce
Remoulade sauce has French origins and is a staple of Creole and Cajun cuisine. The zingy sauce is mayo based, flavored with ingredients such as hot sauce, lemon juice, creole mustard, just to name a few. The sauce pairs great with catfish, shrimp, crab cakes, and just about anything fried and crunchy.
Ingredients
- 1 cup mayonnaise
- 2 tbsp creole mustard
- 1 tbsp lemon juice
- 1 tbsp parsley chopped
- 1 tbsp Louisiana hot sauce
- 2 garlic cloves minced
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 green onion finely chopped
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
Instructions
- Mix all of the ingredients together.
Malagasy Monkfish Curry
Malagasy Monkfish Curry
Yes, they eat curry In Madagascar. Traditionally, this curry is made with a whole crab that gets simmered in the sauce, then dismantled table side. Monkfish is a great substitute; especially if you want your dinner to be a little less messy. Monkfish is also known as poor man’s lobster, having firm flesh similar to the cockroach of the sea. You can substitute actual lobster, shrimp, or any other firm fleshed fish that doesn’t flake if you have trouble finding monkfish.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 1 medium onion finely chopped
- 6 garlic cloves minced
- 3 tbsp ginger minced
- 4 arbol chilies
- 1 medium sweet potato peeled and cubed
- 3 tsp ground cumin
- 3 tsp ground coriander
- 2 tsp ground turmeric
- 2 tsp ground cinnamon
- 16 oz canned diced tomatoes
- 2 cups coconut milk
- 24 oz monkfish cut into 1/2” medallions
- salt to taste
- 1/2 cup cilantro chopped
- lime wedges
- basmati rice for serving
Instructions
- Heat up the vegetable oil in a wok over medium heat. Sauté the onions, garlic, ginger, and chilies for 6 minutes.
- Add in the sweet potatoes and sauté for 4 minutes.
- Stir in the spices and cook for 1 minute.
- Add in the canned tomatoes and cook for 5 minutes.
- Poor in the coconut milk. Cover and simmer over medium low heat for 10 minutes until the sweet potatoes are softened.
- Add in the monkfish. Cook for 5 more minutes uncovered.
- Season with salt. Top with cilantro.
Serve over steamed basmati rice. Garnish with more cilantro and lime wedges.
