Get you a black-iron skillet or baking dish large enough to hold enough catfish (SINGLE LAYER--if you have THAT many fillets get another dish and double the recipe) fillets for you and your better half. When we are "budgeting" we buy the catfish nuggets (they are just as good). Grease (butter) the bottom. I use non-stick spray. Place catfish in dish, all touching but no "stacking". Season top side only with a seasoning that YOU enjoy. I use Slap Your Mama or Cajun seasoning.
Next get you a can of creme of mushroom soup (cream of celery will do in a pinch). Dump in into a bowl and "thin" it with 'bout a 1/4 to 1/3 cup of milk (I use half and half creme)(you don't want this "too soupy"). Whisk it until blended well and pour it over the catfish. This MUST cover the fillets.
Now grate you some cheese that YOU enjoy. I love sharp cheddar. Sprinkle enough to lightly cover the gravy. Don't kill it with too much cheese.
Next, lightly sprinkle some crushed dried parsley over it all to "give it some color".
Next, lightly sprinkle some paprika over it all to "give it more color".
Put this in a preheated oven at 325 degrees for approximately 25 to 35 minutes until the mixture is bubbling and the cheese is all melted.
Honestly this is so tender and succulent that you could almost suck it through a straw . Wonderful.
This goes well with buttered french bread or buttered rolls "that you have at Thanksgiving" for "sopping up that delicious sauce" and of course a crisp, fresh, green salade with a nice vinagrette. Side veggies are nice too.
This is a cheap meal. It is quick insofar as prep and cooking time and highly nutricious. Did I mention cheap and quick and delicious?
For a beverage may I suggest ice cold sweet tea, a cold beer, or a full bodied wine that YOU enjoy.
And..........................enjoy
What is also very very good is taking those same catfish filets, breading and frying them and then covering them in a cheese sauce. Mmmmm.
You're totally right Alpha. Nuthin' wrong with fried catfish (this recipe was an alternative). If I am
gonna "fry" I like mine thin. I love those thin ass fillets. Fried and sprinkled with juice from a fresh lemon. No tartar sauce for me please. And............AND.........I do NOT like thick breading....
and no bread crumbs either please.............you know.........if you are asking.........:)
Quote from: Old Mr. Wilson on October 08, 2006, 01:03:02 PM
You're totally right Alpha. Nuthin' wrong with fried catfish (this recipe was an alternative). If I am
gonna "fry" I like mine thin. I love those thin ass fillets. Fried and sprinkled with juice from a fresh lemon. No tartar sauce for me please. And............AND.........I do NOT like thick breading....
and no bread crumbs either please.............you know.........if you are asking.........:)
I like breading stuff with flour and then doing a light pan fry with a little bit of oil. It keeps the fat and calories down and lets the flavor come through without being drowned in grease.
I made a very quick and simple chicken dish last night that I was happy with for a quick and easy meal. It was simply chicken and gravy over rice. Took about 15 minutes to cook.
Take boneless dark meat chicken and cut it into small chunks. Seperate the lean meat from the fat, but don't cut all the fat off. Season lightly with a seasoning you enjoy. Season All works well for this.
Cut up some carrots and a small onion, this is to help flavor the gravy.
Get some instant rice and follow the instructions. As it is sitting, toss the chicken into a pan over medium heat and let it start to cook. Toss the onions and carrots in after a short while. While the chicken and vegetables are cooking, take a small saucepan and prepare some brown gravy (packet mixes work for a quick method), and mix it up and get it to a simmer. Pour it over the chicken and vegetables and stir it all the way in. Let the gravy cook the chicken and vegetables over medium low heat. Make sure the gravy is nice and thick before removing from heat. Get a clump of rice on your plate and top with the chicken, gravy, and vegetables. Salt and pepper according to taste and enjoy.
If only I could get catfish, oh well! best make do with a roast beef sandwich and a few grapes. Sounds great though Wilson, someone clue me up on an alternative fish that might give a similar taste.......plenty of dogfish here....naaaaaar......trout perhaps, mackeral, herrings, cod, ????????
Man I sure would like to have a Nicee Fesh Mess of Catfish Nuggets right Now. :thumb: I skinned out a Couple of 20 Pounders out a Couple of Months Ago for My Uncle.Never did get any of them.Of course at that time I really didn't have an Appetite to eat them after I Cleaned them.
OMW Got any Snapping Turtle Recipes? I caught a Pretty good Sized one on a Bluegill a couple of Months ago but turned him loose.Took me 3 trys casting in the same spot before he stayed on the Hook. :icon_mrgreen:
Hey Cal !! Trout might just do the trick. Yes. I think they would (sea trout).
Jughead, as a matter of fact I DO have a turtle recipe I did years ago. Occasionally I will
catch one going from one place to another. I got one female that had 29 eggs inside her. Almost
wrecked the company truck slamming on the brakes and jumped out and ran up the levee after her and jumped on her back. She was a BIG ONE!!! WUUUUUUUUUUUUUUUUUU!!!!! We were
"eatin' GOOD" for a few days off her ass!!! Hahahahahha. Let me find that recipe along with
"my additions" and I'll get back to you.
Cal...................if you can get your hands on some sea trout, I might perhaps would let those fillets set in a bowl of cold water (change water occasionally) or sweet milk overnight. This will get any "strong" taste out of them. I would NOT attempt this dish with "brown or rainbow" trout or salmon. Don't think it would be good at all. We have speckled sea trout and white sea trout down here and they are exellente'. Primo.