WebMethod for Catfish: Preheat oven to 300°F. In a shallow dish, combine fillets and milk. Cover and refrigerate 1 hour. Prepare Shrimp Creole at this time. When ready …
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WebMethod for Catfish: Preheat oven to 300°F. In a shallow dish, combine fillets and milk. Cover and refrigerate 1 hour. Prepare Shrimp …
WebBaked Catfish Creole. In a 2-quart saucepan, heat oil over medium-high heat. Sauté onions, celery, bell peppers, garlic, and bay leaves 3 – 5 minutes or until wilted. Add …
WebPreheat oven to 375˚F. Place catfish in a ovenproof casserole dish large enough to hold 4 fillets. Sprinkle shrimp evenly on top of fillets. Spoon Creole sauce generously over fish …
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WebIngredients: Method: In a 2-gallon heavy saucepan, heat oil over medium-high heat. Whisk in flour, stirring constantly, until a light brown roux is achieved. Add onions, celery, bell peppers, and garlic. Sauté 3 to 5 …
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WebDirections Step 1 Sprinkle 4 (6-ounce) catfish fillets evenly with salt and pepper to taste (or use a spicy seasoning blend, such as Creole or Caribbean jerk). Stir together 1/3 cup …
WebHeat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer the fillets to a
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WebThese top-rated Chef John recipes cover all our favorite fish and shellfish preparations. You'll find baked salmon, grilled shrimp, broiled trout, fish stew, seared scallops, crab cakes, fisherman's pie, grilled tuna …
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WebWelcome to Chef John Folse's "Find a Recipe" section. This section contains a vast collection of Chef Folse's favorite, famous and most requested recipes. It also includes all recipes from past cooking …
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WebIn a two gallon heavy-bottomed sauce pan, heat oil over medium high heat. Using a wire whisk, add flour, stirring constantly, until light brown roux is achieved. Add onions, celery, …
WebFor this version, Chef John features a flavorful ham hock, aromatic vegetables, andouille sausage, braised duck legs, okra, and shellfish. "The procedure is pretty straightforward, although you're talking …
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WebSoak the catfish in the milk. Simply dip the fish in the milk to get it wet, and then shake off any excess. Dredge the fish in the cornmeal mixture and gently coat the fillets on all sides. Fry the fish in a hot cast …
WebPlace over medium heat and heat until shimmering. Sprinkle the fish fillets lightly with Creole seasoning, salt, and pepper. In a shallow bowl, combine the cornmeal …
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WebPlace the cornmeal in a medium bowl, add salt and pepper, and stir. 1 cup cornmeal, 1/2 tsp salt, 1/2 tsp pepper. Dip each fillet into the cornmeal mixture on both sides to coat. Turn the stove down to medium and place each fillet into the oil to cook. Turn the fillets once, until golden brown on both sides.
WebHow to Make Shrimp Creole: 1. Sauté veggies. Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are …
WebAdd the garlic, Cajun seasoning, thyme, cayenne pepper and bay leaf. Stir briefly. Add the tomato sauce, water and Worcestershire. Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens. Stir in the shrimp and cook 1-2 minutes or until just firm.
Baked Catfish Creole. In a 2-quart saucepan, heat oil over medium-high heat. Sauté onions, celery, bell peppers, garlic, and bay leaves 3 - 5 minutes or until wilted. Add tomato sauce and tomatoes. Bring to a low boil then reduce to a simmer and cook 30 minutes, stirring occasionally. Stir in sugar, thyme, basil, green onions, and parsley.
Enjoy the crispy, delicious taste of fried catfish without the all the fat. Sprinkle 4 (6-ounce) catfish fillets evenly with salt and pepper to taste (or use a spicy seasoning blend, such as Creole or Caribbean jerk). Stir together 1/3 cup yellow cornmeal and 1 tablespoon paprika in a shallow dish.
How to Make It. Sprinkle 4 (6-ounce) catfish fillets evenly with salt and pepper to taste (or use a spicy seasoning blend, such as Creole or Caribbean jerk). Stir together 1/3 cup yellow cornmeal and 1 tablespoon paprika in a shallow dish. Dredge fillets in cornmeal mixture; coat lightly with vegetable cooking spray.
John Folse's Shrimp Creole. Add onions, celery, bell peppers, and garlic. Sauté 3 to 5 minutes until vegetables are wilted and onions transparent. Blend in the tomato sauce and diced tomatoes. Slowly add in the shellfish stock, stirring constantly until a sauce-like consistancy is achieved. Cook approximately 15 minutes, stirring occasionally.