Southern Catfish

You know, around here, we love our catfish. We love it fried, grilled, baked, blackened . . . okay, so stop me, I am getting carried away. Including the yummy remoulade, there are 3 (or more) recipes here today!

One of our favorite ways to have catfish during the summer heat is grilled (as in, keep that heat outside!). Occasionally, we have a filet left over. Well, don’t worry about that. We’ll just make catfish salad!

Here is one version I saw from uscatfish.com

2  U.S. Farm-Raised Catfish fillets
1/4 pound white mushrooms, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried tarragon)
1 small shallot, finely chopped (optional)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups mixed salad greens such as arugula, chicory, escarole, mustard and radicchio, washed and torn into bite-size pieces and dried

1. Place catfish fillet strips and mushrooms in a shallow dish. Mix olive oil, vinegar, tarragon, shallot, salt and pepper in a small bowl using a wire whisk until well blended.
2. Pour two-thirds of the marinade over the catfish. Cover dish with plastic wrap and refrigerate for 30 minutes to marinate. Reserve remaining marinade to use as salad dressing.
3. Prepare a grill or preheat the broiler.
4. Place catfish fillets on an oiled grill rack or broiler pan rack. Grill or broil 4 inches from the heat source for 2 or 3 minutes on each side or until fish flakes easily when tested with a fork. Allow to cool slightly; serve warm.
5. Toss salad greens, mushrooms and reserved marinade in a large bowl. Top with grilled catfish.

My version is a like this:

Today’s Lagniappe: Grilled Catfish Salad

1 grilled catfish filet, cooled and chopped
assorted salad greens
Christi’s remoulade
Your favorite croutons

Mix all the ingredients together and enjoy!

Christi’s Remoulade:

Use in amounts that suit your tastes

  • Zatarains creole mustard
  • Mayonnaise
  • Red chili sauce (not much)
  • Horseradish
  • Worcestershire sauce (a dash)
  • Garlic

Mix together. Refrigerate for at least 30 minutes before serving.

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Comments

7 responses to “Southern Catfish”

  1. Heather Solos Avatar

    I love catfish over a salad, but I’m bad and pan fry it. My husband, a transplanted midwesterner is slowly getting used to it.

  2. Jane Anne Avatar

    I’m a Southern girl transplanted to Oregon. My husband and I were just talking about Southern food on Sunday and he said, “Man, we need to make some fried Catfish!” This looks wonderful (and it’s just a bit healthier, too!). We might have to try it.

  3. Sherry Avatar

    I would have never thought about putting catfish in my salad. I love catfish though! 😀 I might have to give it a try. 😀

    Thanks for sharing!
    Sherry

  4. Linnea Avatar

    I tasted catfish for the first time not too long ago. A separate one had to be grilled for me due to possible allergic reactions to the stuff being used for everyone else. Not used to the taste though.

  5. Brenda Avatar

    What great ways to fix catfish!

  6. sarah Avatar

    Yummy! These all sound delicious. I’m going to try the catfish salad. Thanks for sharing. ~ Sarah

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