Monday, August 22, 2011

Layered Catfish Dip

In honor of National Catfish Month, I'm cooking this tasty dish on WABG's Delta Kitchen tomorrow morning. Be sure and tune in!

Layered Catfish Dip

3 cups water
1 pound U.S. Farm-Raised Catfish fillets
12 ounces cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
Dash of garlic salt
1 small onion, chopped
1 22-ounce bottle chili sauce
Crackers for serving

1. Bring water to a boil in a large skillet over medium heat. Add catfish fillets and return to a boil. Reduce heat to medium-low, cover and gently simmer for 5 to 7 minutes or until fish flakes easily when tested with a fork. Using a slotted spatula, remove fillets from water and place on a plate to cool slightly. Flake catfish; set aside.

2. Stir cream cheese, mayonnaise, Worcestershire sauce, lemon juice and garlic salt in a medium bowl until well blended. Stir in chopped onion.

3. To assemble dip, spread the cream cheese mixture over a 12-inch plate or shallow serving bowl. Spread chili sauce over the cream cheese layer. Top with the flaked catfish. Garnish with parsley sprigs and serve with crackers.

Tuesday, August 9, 2011

Creole Catfish with Mushroom Prawn Sauce

I cooked this on WABG's Delta Kitchen on 8/9! Enjoy!

8 U.S. Farm-Raised Catfish Fillets
2 tablespoons Creole seasoning
¼ cup mayonnaise
1 cup fresh mushrooms, sliced
½ cup sliced green onions (chop more for garnish if desired)
¼ cup minced fresh parsley (chop more for garnish if desired)
8 oz. peeled freshwater prawns
2 tablespoons butter
2 (10 oz.) cans Cream of Mushroom soup
2 tablespoons sherry
Salt, white pepper, black pepper and cayenne pepper to taste
2 tablespoons butter (or more if needed)
Angel hair pasta or fettuccini, cooked

Rub the Creole seasoning on each side of the catfish. Spread each side with a thin layer of mayonnaise.
Set aside. Sauté the mushrooms, green onions, parsley, garlic in 2 tablespoons butter for 3-5 minutes.
Add the prawns and saut̩ until light pink Рdo not overcook. Remove prawns. Add the soup and sherry
and mix until smooth. Season with the salt, white pepper, black pepper and cayenne pepper. Heat
mixture thoroughly and add prawns last.

Cook the fish in butter in a skillet about 3 minutes per side or until done.

Add cooked pasta to plate and top with sauce. Place cooked fillet on pasta and drizzle with sauce.

Garnish with chopped green onion and/or parsley if desired.