|
|
Fresh Catfish Fillets
Click On An Image
Below To Enlarge |
|
|
Scientific name: Ictalurus punctatus
Market name: Catfish
Common Names: Channel catfish, channel cat, farm-raised catfish
Price: $ 4.99 (Add
To Cart) |
Mild, slightly sweet, with just enough texture to be pleasing to most anyone. Today the catfish industry ensures that the fish have a clean, pleasant flavor. A delicious southern treat, great blackened or breaded; our farm-raised catfish is wonderful. Our Catfish fillets average 7-9 oz. Our fillets are sold by the pound. A two-pound portion serves four to five people.
Feature Price: $ 4.99 lb.
|
Fresh Catfish Fillets Recipes |
Pecan Battered Catfish
Ingredients:
- 2 lbs. of Catfish Fillets
- 1 c. flour
- 1/2 c. corn meal
- 1 1/2 tsp. seasoned salt
- 1 tsp. baking powder
- 1/2 tsp. lemon pepper
- 2 eggs, beaten
- 1 1/4 c. buttermilk
- 1/4 c. butter pecans or almonds
- 1 serving Louisiana Cajun Style Seafood Sauce
Cut Catfish into pieces approximately 1 1/2 x 1 1/4 inches. In a large bowl sift together flour, corn meal, seasoned salt, baking powder & lemon pepper. Add eggs and milk; blend into a smooth batter. Stir in pecans or almonds. Dip Catfish into batter. Let excess batter drip off. Fry in deep-fat, 375 degree for 3 t6o 5 minutes until golden brown and catfish flakes easily when tested with a fork. Drain on absorbent paper. Serve with Louisiana Cajun Style Seafood Sauce.
Serves: 4
Nutritional Data
100 g edible weight:
Calories...................112.0 kcal
Protein....................18.2 g
Total lipid (fat)..........4.3 g
Omega-3....................0.4mg |
| Broil |
Fry |
Sautee |
Poach |
Bake |
Steam |
Blacken |
Microwave |
|
|
X |
X |
|
|
|
X |
|
|
Cajun Catfish
Ingredients:
- 2 large catfish fillets
- 1 cup onions, chopped fine
- ½ cup celery, chopped fine
- 2 garlic cloves, minced
- ¼ cup butter
- ¼ cup flour
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 1 1-lb can sliced tomatoes
- 3 cups water
- 2 cups hot cooked rice
In a deep skillet, cook the butter and flour together over low heat to form a roux. Add the onions, celery, and garlic,and sauté until tender. Add the tomatoes, salt, peppers, and water. Simmer covered for 20 - 30 minutes. Add the fillets and cook until flaky, 15 - 20 minutes. Serve over rice.
Serves: 2
Nutritional Data
g edible weight:
Calories...................
Protein....................
Total lipid (fat)..........
Omega-3.................... |
| Broil |
Fry |
Sautee |
Poach |
Bake |
Steam |
Blacken |
Microwave |
|
X |
X |
X |
|
X |
|
X |
|
|
|
|
|
