A healthier and light alternative to this fried fish dish.
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Adapted from "Weight Watchers New Complete Cookbook" by Weight Watchers
Using and fresh and flavorful ingredients, this recipe proves that catfish can be more sophisticated than just a deep-fried sandwich.Click here to see What Fish Should You Be Eating Now for Flavor, Health, and Environment.
Here it is, the recipe everyone has been waiting for from season three. Catfish is such a humble fish, a bottom-feeder that can taste muddy if not cooked properly. Christine Ha didn't try to gussy it up with a four-star presentation. Instead, she gently brought out the best in it.
She dressed it with some potent Asian flavors — garlic, fish sauce, scallions, and cilantro — and, the magic touch, a little dark caramel that she poured over the fish before braising it in its modest clay pot. This classic technique in Vietnamese cooking brings out the best in a meaty slab of catfish. (If your fishmonger doesn’t have these thicker catfish "steaks," ask for fillets instead.) And her presentation, on a fragrant heap of jasmine rice, with a mound of tangy quick-pickled vegetables, hit all the right notes.
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Chef Edward Lee of MilkWood in Louisville, KY creates his own spin on this classic Southern dish. The catfish is fried and then placed in a vinaigrette of bacon, grapes, and mustard, creating a tangy, savory dish that reinterprets the traditional meal.
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Catfish is making a comeback, and as Feed Me Phoebe demonstrates with this recipe, it doesn't get any better than when it's dusted in cornmeal and served alongside a savory rice made with two of summer's most valuable players, tomatoes and zucchini.
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this is using whole fish that have been skinned. You could use fillets but i like the presentation of whole catfish. i serve this on a bed of long grain and wild rice with mushrooms. simple, clean with no leftovers.
Southern-style fried catfish--a crowd pleaser. Note: unless you are catching fresh wild catfish, use tilapia fillets--farmed catfish is mushy in texture and muddy in flavor, whereas tilapia and wild catfish are firm and sweet.