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Welcome
to Junnie's CatTracker Catfish Kitchen!
Obviously one of the
objects of our passion for catfish is the perfect catfish recipe. Eating
catfish is maybe as much fun as catching catfish.
From a nutitional
standpoint, catfish is extremely good for you as is any fish in your diet.
What follows are some of our regional favorites, and even though we're
headquartered in the upper Midwest, we've endeavored to include some recipes
we discovered while catfishing in other parts of the country.
Our recipe section
will continually be modified. And if you would like to share one of your
favorite ways to prepare catfish, submit it to us via our site feedback
form. We'll include it and, of course, give you credit.
And don't forget to
check our catalog for the new Junnie's Cat Tracker Coating Mix. This product
will make you look like an expert chef. All the ingredients are combined
in the box. Works wonderfully on wild game, chops and chicken.
Bradley's Hot &
Simple Catfish
1 Filet of Catfish (you cook as much as needed)
Cover both sides with
generous amount of dry cajun mix (available in most specialty stores)
then place filet on sheet of foil .
Place fish on foil
on a medium hot grill and cook without turning for 7 minutes.
Remove fish from foil
and place directly on grill and cook on both sides until done to preference.
( for me thats about 1-2 minutes each side.)
Place on serving dish
and apply touch of cajun mix to add color and serve.
ENJOY
Bradleys fried and grilled catfish
Baste fish in whole
milk for 10 minutes and then drop in paper bag with mixture of yellow
corn meal and cajun mix.
Fry fish in oil until
light brown. Remove fish and place on charcoal grill turn fish until ready.
I use this when preparing
a large batch of fish . This gets all the fish to the table hot and at
the same time and also burns off the excess oil.
Gary Bradley
101 Perry Creek Drive
Chapel Hill, NC 27514
Gary's Catfish Recipe
Cut filets into 1- 3 inch strips. Beat egg and buttermilk together. In
large bowl mix cornmeal, salt and pepper to taste. In large pot add enough
oil to cover filets and bring to boil, add Jalepenos to oil. Drop catfish
strips in buttermilk and egg mixture, then place roll in cornmeal, repeat
if you want extra crispy. Catfish is done when strips float and are golden
brown.
Catfish Teriyaki
Remove broiler pan from oven; line with foil. Set oven to broil. Bring
teriyaki sauce to a boil in a large skillet. Remove from heat. Add fish
fillets; turn to coat and let marinate 3 minutes. Arrange fillets in single
layer in a broiler pan. Broil 3 or 4 inches from heat source 9 minutes,
or until lightly browned. Discard remaining marinade and rinse skillet.
Put vegetables, seasonings and oil in skillet. Cover and cook 4 to 5 minutes.
Sprinkle fish with green onions. Broil 1 minute longer. Serve immediately
with the vegetables and noodles. makes 4 servings.
Beer Batter Fried
Catfish
Sift and blend the flour, baking powder and salt in a bowl. Mix the tablespoon
cooking oil, beer and tabasco sauce and add to the flour mixture, stirring
until smooth. Chill the batter.
Heat the peanut oil to 375 degrees. Dip the cold strips of fish in the
cold batter and cook in the hot oil for about 4 minutes. keep each batch
of fried fish warm in a 200 degree oven while the next batch is cooking.
Allow the oil to return to 375 degrees before cooking more fish. Serve
with cocktail or tartar sauce. Serves 4.
Corn Meal Catfish
Fillets
Combine corn meal, flour, salt and paprika. Dip fish in corn meal mixture
to coat. In skillet, heat oil. Fry fish fillets till brown on one side.
Turn and fry the other side.
Broiled Catfish
Remove broiler pan from oven. Line with foil for easy cleaning. Set oven
to broil. Arrange fish fillets and tomato slices on foil. Sprinkle with
salt and pepper. Spread 1 tablespoon ranch dressing on each fillet. Sprinkle
with Parmesan cheese. Dot tomatoes with butter. Broil 8 to 10 minutes.
Just until fish are opaque in the center and top is brown. Makes 4 servings.
Catfish Gumbo
Heat oil in a 3-1/2 quart saucepan over high heat. Add onion, green pepper,
celery, ham, garlic. Stir to mix. Cover, cook for 3 minutes, stirring
once. Add remaining ingredients, except hot pepper sauce. Cover and cook
over high heat 6 to 7 minutes, or until fish is barely opaque in the center.
Remove from heat; let stand covered for 3 minutes until rice is tender.
Stir in hot pepper sauce to taste. Makes 4 servings.
Canned CatFish
Fish should be cut into 1-1/2 x 1-1/2 inch pieces. Drain well. Fill pint
jars 1 inch from top. Add to each jar the ingredients listed above. Seal
jars and process in pressure cooker for 1 hour and 40 minutes at 15 pounds
pressure. The fish can be eaten as soon as the jars have cooled.
Sort of Cajun Catfish
Clean, wash and dry fish. Combine remaining ingredients, except cheese.
Brush fish inside and out with sauce. Place fish in a well greased baking
dish and bruch with remaining sauce; sprinkle with cheese. Let stand for
30 minutes. Bake in a moderate oven at 350 degrees for 30 minutes, or
until fish flakes off when tested with a fork. Turn over to boil and place
fish 3-inches from flame. Brown for 1 or 2 minutes.
Raw Pickled Fish
The fish should be skinless fillets cut into small pieces. Pack loosely
in a quart jar. Add 5/8 cup salt. Fill with white vinegar. Place in refrigerator
5 days. Drain. Freshen in cool water 1/2 hour. Drain; put fish back in
quart jar. Add scant cup of surgar, 1 teaspoon pickling spice and sliced
onion placed between layers of fish. Fill jar with white vigegar. Shake
often. Ready in a week.
For more information
on catfishing or Cat Tracker products, or if you would like to submit
a recipe to our growing collection, contact Mark Mihalakis via E-mail:
cattrack@mwci.net.
© Copyright 1996-1997
Cat Tracker Bait Company all rights reserved.
Site graphics by
Gary Olsen.
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