These recipes are "season to taste". It means that you should add seasonings, such as salt, pepper, herbs, or spices, to a dish according to your own personal preference. The idea is to adjust the seasoning to suit your taste buds and create a dish that you find flavorful and enjoyable.
When a recipe instructs you to "season to taste," it acknowledges that individual preferences for saltiness, spiciness, or other flavors can vary. It encourages you to trust your palate and make the necessary adjustments to achieve the desired taste. Keep in mind that it's often recommended to start with a small amount of seasoning, taste the dish, and then add more if needed, as it's easier to add more seasoning than to correct an overly seasoned dish.
Catfish is a versatile and tasty fish that can be prepared in various ways. Here are five popular catfish recipes:
Southern Fried Catfish for 6
Sure, here's a simple recipe for Southern Fried Catfish that serves 6:
Ingredients:
6 catfish fillets (about 6-8 ounces each)
1 cup buttermilk
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Vegetable oil for frying
Instructions:
Rinse the catfish fillets under cold water and pat them dry with paper towels.
Place the catfish fillets in a shallow dish and pour the buttermilk over them. Make sure each fillet is coated with buttermilk. Let them marinate in the buttermilk for at least 30 minutes, or you can refrigerate them for a few hours for better flavor.
In a separate shallow dish, combine the cornmeal, flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix well to combine all the dry ingredients.
Heat about 1 inch of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
Take each catfish fillet from the buttermilk, allowing excess liquid to drain off, and dredge it in the cornmeal mixture, making sure to coat both sides evenly.
Carefully place the coated catfish fillets in the hot oil, a few at a time, depending on the size of your skillet. Don't overcrowd the pan.
Fry the catfish for 3-5 minutes per side or until golden brown and crispy. The internal temperature should reach 145°F (63°C).
Use a slotted spoon to remove the fried catfish from the oil and place them on a paper towel-lined plate to absorb any excess oil.
Repeat the process until all the catfish fillets are fried.
Serve the Southern Fried Catfish hot with your favorite side dishes, such as coleslaw, hushpuppies, or mashed potatoes. Enjoy your meal!
Blackened Catfish for 6
Certainly! Here's a recipe for Blackened Catfish that serves 6:
Ingredients:
6 catfish fillets (about 6-8 ounces each)
1/2 cup unsalted butter, melted
2 tablespoons paprika
1 tablespoon dried thyme
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 teaspoon cayenne pepper (adjust to taste for spice level)
1 teaspoon salt
1 teaspoon black pepper
Lemon wedges for serving
Instructions:
In a small bowl, mix together the paprika, dried thyme, onion powder, garlic powder, dried oregano, cayenne pepper, salt, and black pepper. This is your blackening seasoning.
Preheat a heavy skillet or cast-iron pan over high heat until it is very hot. Be sure to use a well-ventilated kitchen, as blackening can create some smoke.
Dip each catfish fillet in the melted butter, ensuring it is well-coated.
Generously sprinkle the blackening seasoning over both sides of each catfish fillet, pressing the seasoning onto the fish to adhere.
Place the seasoned catfish fillets in the hot skillet. Cook each fillet for 3-4 minutes per side or until the fish is opaque and easily flakes with a fork.
Transfer the blackened catfish to a serving platter.
Serve the blackened catfish hot, garnished with lemon wedges.
Optional: You can also serve the blackened catfish over a bed of rice or with a side of vegetables for a complete meal.
Enjoy your delicious Blackened Catfish!
Grilled Catfish Tacos for 6
Certainly! Here's a recipe for Grilled Catfish Tacos that serves 6:
Ingredients:
For the Grilled Catfish:
6 catfish fillets (about 6-8 ounces each)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
Juice of 1 lime
For the Taco Assembly:
12 small flour or corn tortillas
Shredded lettuce
Diced tomatoes
Sliced red onion
Chopped cilantro
Lime wedges for serving
Instructions:
Grilled Catfish:
In a small bowl, mix together olive oil, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice to create a marinade.
Place the catfish fillets in a shallow dish and coat them with the marinade. Let them marinate for at least 30 minutes, allowing the flavors to infuse.
Preheat the grill to medium-high heat.
Remove the catfish fillets from the marinade and grill them for about 3-4 minutes per side or until they are cooked through and easily flake with a fork.
Remove the grilled catfish from the grill and let them rest for a few minutes.
Taco Assembly:
Heat the tortillas on the grill or in a dry skillet for about 15-20 seconds per side until they are warm and pliable.
Flake the grilled catfish with a fork into bite-sized pieces.
Assemble the tacos by placing a portion of the grilled catfish on each tortilla.
Top the catfish with shredded lettuce, diced tomatoes, sliced red onion, and chopped cilantro.
Serve the grilled catfish tacos with lime wedges on the side.
Optionally, you can add your favorite taco sauce or salsa for extra flavor.
Enjoy your Grilled Catfish Tacos!
Catfish Po' Boy Sandwich for 6
Certainly! Here's a recipe for Catfish Po' Boy Sandwiches that serves 6:
Ingredients:
For the Fried Catfish:
6 catfish fillets (about 6-8 ounces each)
1 cup buttermilk
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Vegetable oil for frying
For the Po' Boy Assembly:
6 French baguettes or Po' Boy rolls, split
Mayonnaise or remoulade sauce
Shredded lettuce
Sliced tomatoes
Sliced pickles
Hot sauce (optional)
Lemon wedges for serving
Instructions:
Fried Catfish:
Rinse the catfish fillets under cold water and pat them dry with paper towels.
Place the catfish fillets in a shallow dish and pour the buttermilk over them. Let them marinate in the buttermilk for at least 30 minutes.
In a separate shallow dish, combine the cornmeal, flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix well to combine.
Heat about 1 inch of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
Take each catfish fillet from the buttermilk, allowing excess liquid to drain off, and dredge it in the cornmeal mixture, making sure to coat both sides evenly.
Carefully place the coated catfish fillets in the hot oil, a few at a time, and fry for 3-5 minutes per side or until golden brown and crispy. The internal temperature should reach 145°F (63°C).
Use a slotted spoon to remove the fried catfish from the oil and place them on a paper towel-lined plate to absorb any excess oil.
Po' Boy Assembly:
Slice the baguettes or Po' Boy rolls and spread a generous amount of mayonnaise or remoulade sauce on both sides.
Place a portion of shredded lettuce on the bottom half of each roll.
Lay a fried catfish fillet on top of the lettuce.
Top the catfish with sliced tomatoes, pickles, and a drizzle of hot sauce if desired.
Cover with the top half of the roll.
Serve the Catfish Po' Boy Sandwiches with lemon wedges on the side.
Enjoy your Catfish Po' Boy Sandwiches!
Baked Lemon Herb Catfish for 6
Certainly! Here's a recipe for Baked Lemon Herb Catfish that serves 6:
Ingredients:
For the Baked Lemon Herb Catfish:
6 catfish fillets (about 6-8 ounces each)
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon paprika
Salt and black pepper to taste
Lemon slices for garnish
Optional Side Dish: Lemon Herb Couscous
1 cup couscous
1 1/4 cups chicken or vegetable broth
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Instructions:
For the Baked Lemon Herb Catfish:
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried thyme, dried rosemary, dried oregano, paprika, salt, and black pepper.
Place the catfish fillets in a baking dish, arranging them in a single layer.
Pour the lemon herb marinade over the catfish fillets, ensuring they are well-coated on both sides. Allow them to marinate for at least 15-30 minutes.
Bake the catfish in the preheated oven for about 15-20 minutes or until the fish flakes easily with a fork.
Garnish the baked catfish with lemon slices before serving.
Optional Lemon Herb Couscous:
In a medium saucepan, bring the chicken or vegetable broth to a boil.
Stir in the couscous, cover the saucepan with a lid, and remove it from the heat. Let it sit for 5 minutes.
Fluff the couscous with a fork and add chopped fresh parsley, fresh lemon juice, salt, and black pepper. Mix well.
Serve the Baked Lemon Herb Catfish over a bed of lemon herb couscous.
Enjoy your Baked Lemon Herb Catfish with or without the optional side dish!
Feel free to adjust the ingredients and proportions based on your preferences. Enjoy your catfish meals!
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About the Author: Earnest Sherrill
Earnest Sherrill is a passionate outdoor enthusiast and writer who resides in the warm and breezy state of Texas. With a deep love for nature, Earnest enjoys exploring the great outdoors and sharing his experiences through his writing. He writes about various aspects of outdoor life and the intriguing happenings of everyday experiences. When not writing, Earnest cherishes spending time with his youngest grandchildren, who bring vibrant energy and robust attitudes to his life. Stay connected with Earnest to discover more about the wonders of the outdoors and the joys of life's adventures.