"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-03-2004, 08:53 PM   #1
Assistant Cook
 
Join Date: Sep 2004
Posts: 3
cooking catfish

I was hoping to get some new or different types of recipes using catfish and or halibut. If you have any ideas I would love to hear them!

Mickie is offline   Reply With Quote
Old 09-04-2004, 10:04 AM   #2
Sous Chef
 
masteraznchefjr's Avatar
 
Join Date: Sep 2004
Location: UCLA
Posts: 785
Send a message via AIM to masteraznchefjr
hmm.. only time i cooked halibut was using red wine vinegar and salt and pepper with some parsely and pan cooking it in olive oil
masteraznchefjr is offline   Reply With Quote
Old 09-04-2004, 10:20 AM   #3
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
Check out www.catfishinstitute.com I got a free recipe booklet from them with several yummy catfish recipes.
__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 09-07-2004, 08:46 AM   #4
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
POACHED HALIBUT W/CITRUS BUTTER SAUCE

4 servings

1 ½ cups orange juice
2T lime juice
1/3 cup white wine
2T minced shallot
¼ cup butter
1 bay leaf
4 6oz.halibut fillets
Orange peel strips, chives for garnish

Boil orange juice and lime juice til reduced to 1/3 cup; boil wine and shallots in another pan til wine is reduced to 2T, about 3 minutes. Add reduced oj mixture to wine mixture. Reduce heat to low; add butter 1 piece at a time, whisking til just melted. Remove from heat; season with salt/pepper.
Bring large skillet of salted water to simmer; add bay leaf and fish; cover and simmer til fish is just opaque in center, turning once; about 5 minutes. Transfer fish to plates; spoon sauce over, and garnish with orange peel and chive.
marmalady is offline   Reply With Quote
Old 09-07-2004, 06:17 PM   #5
Senior Cook
 
LMJ's Avatar
 
Join Date: Apr 2004
Location: Kent, Ohio
Posts: 216
Call me weird, but I could never see eating catfish. ANYTHING nasty in the water, it's gonna be concentrated in them.
__________________
"It's not a bald spot, it's a solar panel for my electric personality."
-Red Green
LMJ is offline   Reply With Quote
Old 09-08-2004, 10:03 AM   #6
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
I think most catfish sold in the stores now is 'farmed'; so they get a better diet! :D
marmalady is offline   Reply With Quote
Old 09-13-2004, 09:52 AM   #7
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Have you tried blackening either or them? I love blackened catfish.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 09-15-2004, 08:35 PM   #8
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
http://www.catfishinstitute.com/
Raine is offline   Reply With Quote
Old 10-25-2004, 04:54 PM   #9
Senior Cook
 
lutzzz's Avatar
 
Join Date: Oct 2004
Location: Seattle/Edmonds
Posts: 177
I use catfish filets to make fish & chips if I can't get good fresh cod here.. which leads me to a question.

The beer batter recipe/s I have just says to mix the beer with the flour and/or cornmeal mix... maybe an egg, garlic powder/salt, etc.. but it doesn't say to WAIT after I mix the batter.

I was watching a show on TV (Paula something with phony exaggerated southern accent) and she said to wait THREE HOURS to allow the yeast in the beer to interact with the flour, etc... Then my next door neighbor told me that the yeast is killed in the process of making the beer and waiting didn't add anything... ???? And that I had to add baking powder or whatever to get a more "fluffy" coating...

I guess I could experiment but does anyone here make/use a beer batter and do you let it sit for a couple hours?
__________________
"Never order chicken-fried steak in a cafe that doesn't have a jukebox."
lutzzz is offline   Reply With Quote
Old 10-25-2004, 07:11 PM   #10
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
lutzz, I would never let beer in any form sit around for 3 hours for any reason.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 10-25-2004, 07:34 PM   #11
Senior Cook
 
spryte's Avatar
 
Join Date: Aug 2004
Location: Pittsburgh, PA
Posts: 498
Send a message via AIM to spryte Send a message via MSN to spryte Send a message via Yahoo to spryte
Depending on the beer, the yeast is not all killed. My SO brews beer and he can make a good yeast starter from the yeast left over in the bottom of a good beer.

Paula Deen doesn't have a fake southern accent.

And here's another vote for Blackened Catfish.... YUM!!!
spryte is offline   Reply With Quote
Old 10-25-2004, 07:53 PM   #12
Senior Cook
 
lutzzz's Avatar
 
Join Date: Oct 2004
Location: Seattle/Edmonds
Posts: 177
ABSOLUTELY! The life of an open beer around here is usually about 3 MINUTES, not hours...

But then I was keying on the foodtv program and she clearly said "let it sit/rest for 3 hours so the yeast in the beer can interact with the flour" or words to that effect...

But yeast dies at about 120 degrees or so as I recall so I don't see how it could be still active in beer that's been "processed", however they do it... the beer must be heated above 120 degrees during processing I'd think? or some beer is..

oh well, just wondered if anyone here had any ideas.
__________________
"Never order chicken-fried steak in a cafe that doesn't have a jukebox."
lutzzz is offline   Reply With Quote
Old 10-25-2004, 07:56 PM   #13
Senior Cook
 
lutzzz's Avatar
 
Join Date: Oct 2004
Location: Seattle/Edmonds
Posts: 177
I forgot foodtv usually has the recipes on their site...

This is the specific recipe under her 10/25 show...

Beer Batter
2 1/2 cups beer
2 cups all-purpose flour
Pinch Cajun seasoning
Pinch salt
Whisk together beer, flour and seasonings; let sit on the counter for several hours.
__________________
"Never order chicken-fried steak in a cafe that doesn't have a jukebox."
lutzzz is offline   Reply With Quote
Old 10-25-2004, 08:10 PM   #14
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
It is quite common when frying with a beer batter to let equal parts flour and beer set on countertop for 3 hours before using. It won't hurt anything, I promise.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-25-2004, 08:12 PM   #15
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
One of my favorite catfish recipes is to take a packet of Italian dressing mix and mix with about 1/4 cup dry Italian herbs with enough olive oil to make a thick paste.

Coat catfish filets and bake in oven at about 375 - 400 for about 2o-25 minutes or until done. They will start browning along the edges.

I also do this on the grill - place the seasoned filets on a cookie sheet with sides, close grill, and cook for about 20 minutes.

No need to turn them over.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-25-2004, 08:25 PM   #16
Senior Cook
 
spryte's Avatar
 
Join Date: Aug 2004
Location: Pittsburgh, PA
Posts: 498
Send a message via AIM to spryte Send a message via MSN to spryte Send a message via Yahoo to spryte
The yeast is added to the beer after brewing. When the brewing has been completed, the beer goes through a chiller then the yeast is introduced to the chilled beer (wort) to start fermentation.

Beers that have been pasteurized contain no living yeast. The modern mega brews like AnheiserBusch are pasteurized. I believe draft beer is not pasteurized. Also micro brews are likely to be unpasteurized and therefore will contain active living little yeasties.

And I don't even drink beer!!! I got that just from hanging around with my SO.... the beer connessiuer!

=)
spryte is offline   Reply With Quote
Old 10-25-2004, 08:26 PM   #17
Senior Cook
 
spryte's Avatar
 
Join Date: Aug 2004
Location: Pittsburgh, PA
Posts: 498
Send a message via AIM to spryte Send a message via MSN to spryte Send a message via Yahoo to spryte
*clears throat* ummmm sorry for hijacking your thread :oops:


I like my catfish blackened!!! =)
spryte is offline   Reply With Quote
Old 10-25-2004, 08:33 PM   #18
Senior Cook
 
lutzzz's Avatar
 
Join Date: Oct 2004
Location: Seattle/Edmonds
Posts: 177
Thanks, Spryte.. I think that answers my question.. it depends on the beer you use... and the beer I'm using I could let sit until hell froze over and it wouldn't add anything to my batter because the yeast is DOA :)

So, I'll add baking powder or some active yeast to my batter, then let it sit around for awhile... I'll try that next..
thank ye...

Did I hijack the thread too? Hummm...
__________________
"Never order chicken-fried steak in a cafe that doesn't have a jukebox."
lutzzz is offline   Reply With Quote
Old 10-25-2004, 08:38 PM   #19
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Paula Dean's accent is as authentic as they come. There are several versions - and hers is one of them. I know many people with that exact same accent.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-25-2004, 08:49 PM   #20
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
Quote:
Originally Posted by kitchenelf
Paula Dean's accent is as authentic as they come. There are several versions - and hers is one of them. I know many people with that exact same accent.
My daughter sounds a lot like Paula Dean!
__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Caribbean Catfish Raine Fish & Seafood 0 02-24-2005 11:27 AM
Pecan Glazed Catfish With Mashed Sweet Potatoes Raine Fish & Seafood 1 01-22-2005 06:27 PM
Tex and Mex mudbug International Cuisines and Ethnic Cookery 4 09-22-2004 01:49 PM
Catfish & Roasted Pepper Skillet Supper...LF + WW Points Filus59602 Health, Nutrition and Special Diets 0 02-03-2003 10:44 PM



All times are GMT -5. The time now is 09:02 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.