Whole Catfish with Sage and Onions
Whole Catfish with Sage and Onions
Servings 2 People
Ingredients
- 1 diced Onion
- 2 Tbsp. fresh sage or 1 tsp. dry sage chopped
- 1/2 c. Celery diced
- 4 bay leaves
- 1/2 c. White wine or chicken stock
Instructions
- Mix all the ingredients.
- Place the catfish on top of aluminum foil wrap; pour the mixture inside the body cavity and on top of the fish.
- Seal the foil wrap and bake for 15 minutes at 350°.
Whole Catfish with Dijon Mustard Sauce
Whole Catfish with Dijon Mustard Sauce
Servings 2 People
Ingredients
- Catfish Preparation:
- 3 Tbsp. cornmeal
- 2 Tbsp. Dijon mustard
- Salt and Pepper
- Sauce:
- 2 Tbsp. Dijon mustard
- 2 Tbsp. Onion finely diced
- 1/4 c. White Wine
- 1/2 c. Half and half
Instructions
- Sprinkle both sides of the fish with salt and pepper.
- Spread the mustard and dust with cornmeal.
- Bake at 350° for 20 minutes
- Sauce:
- simmer the first three ingredients until the wine is reduced in half.
- Add the half and half until heated through.
- Blend 1 tablespoon of cornstarch with a bit of water, add to the pan to thicken the sauce.
- Pour over the catfish.
Cajun Whole Catfish
Cajun Whole Catfish
Servings 2 People
Ingredients
- 2 Tbsp. Cajun seasoning*
- 1/2 c fresh tomatoes diced
- 1/4 tsp. Salt
- 1 Tbsp. Parsley chopped
Instructions
- Rinse the catfish under cold running water and blot dry.
- Dust with Cajun seasoning.
- Saute in oil for approximately 5 minutes on each side.
- Top with the tomatoes that have been seasoned with salt and parsley.
Catfish with Bratwurst and Coleslaw
Catfish with Bratwurst and Coleslaw
Servings 2 People
Ingredients
- 1 pkg Coleson’s Catch Catfish
- Salt and Pepper
- 2 bratwurst sausage links
Instructions
- Season catfish with salt and pepper, set aside.
- In a sauté pan or in a baking dish cook the bratwurst, using a little oil; remove when done.
- In the same pan or baking dish, cook the catfish.
- Thinly slice the bratwurst and place on top of the fish.
- Serve with your favorite mustard and coleslaw.
Notes
Coleslaw is a very personal thing, the kind you like is the only kind there is. I personally like very thinly shredded green cabbage, lightly salted with a little mayonnaise tossed in. Most people like a little sugar or honey in the dressing.