I bought a 15 pound box of individually quick-frozen catfish chunks.
(They were on sale for $15 per box.) The box says "nuggets", but really
they much nicer than that; more like badly cut fillets. They are not
breaded. What are some good ways to cook them, other than frying? Thanks.

Best regards,
Bob

In article ,
zxcvbob wrote:

I bought a 15 pound box of individually quick-frozen catfish chunks.
(They were on sale for $15 per box.) The box says "nuggets", but really
they much nicer than that; more like badly cut fillets. They are not
breaded. What are some good ways to cook them, other than frying? Thanks.

Best regards,
Bob


Grilling, or soup.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"zxcvbob" wrote in message
...
I bought a 15 pound box of individually quick-frozen catfish chunks.

Those will work great for blackened catfish.

On Sun 05 Mar 2006 04:31:23p, Thus Spake Zarathustra, or was it zxcvbob?

I bought a 15 pound box of individually quick-frozen catfish chunks.
(They were on sale for $15 per box.) The box says "nuggets", but really
they much nicer than that; more like badly cut fillets. They are not
breaded. What are some good ways to cook them, other than frying?
Thanks.

What about "oven fried"? No oil involved. Dip partially thawed pieces in
buttermilk, then into seasoned cornmeal. Place on a baking sheet sprayed
with a butter or olive oil non-stick spray, then spray fish lightly. Bake
at 400 degrees F, turning once, for 10-12 minutes, or until nicely
browned.

- or -

Catfish Stew (stolen from The Catfish Institute)

3 slices smoked bacon
1 medium onion, chopped
2 shallots, finely chopped
1 large clove of garlic, finely chopped
1/2 teaspoon dried thyme leaves
1 bay leaf
1 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
4-1/2 cups water
1 cup fresh, ripe tomatoes peeled, seeded and chopped into 1/2-inch chunks
1/2 cup thinly sliced carrots
1 cup small new potatoes, scrubbed and halved
3 pounds genuine U.S. farm-raised catfish fillets, cut into 2- to 3-inch
pieces
2 Tablespoon finely chopped parsley
3 scallions, thinly sliced (white and 2 inches of green)
additional chopped parsley for garnish

In small sauté pan, cook bacon until crisp. Set aside. Add
onion and shallots and cook over medium-low heat until translucent. Add
garlic, thyme, parsley, salt and pepper and cook 2 minutes more. Add water
and bring to a boil.

Reduce heat to a low simmer and cook partially covered for 45 minutes. Add
tomatoes, carrots and potatoes and cook until tender. Add farm-raised
catfish pieces, parsley and scallions, stirring gently until fish is
cooked through. Carefully adjust seasoning and serve hot, garnished with
chopped parsley.

Serves: 6 to 8 as a first course or 4 as a hearty entree.

- or -

Catfish Gumbo (stolen from Crown Restaurant - Indianola, Mississippi)

1/2 cup vegetable oil
1/2 cup flour
4 garlic cloves
2 cups chopped onions
1 cup chopped celery
1 cup chopped green bell pepper
10 ounces frozen cut okra (optional)
One 16-ounce can chopped tomatoes, with liquid
5 cups chicken stock
1/2 teaspoon cayenne pepper
1 teaspoon salt
2 bay leaves
1 pound sliced smoked sausage (Andoulle or other)
6 catfish fillets, washed and chopped

Make a roux with the oil and flour, browning it slowly and stirring
frequently. Cook over medium heat for about 30 minutes until it is a rich
milk-chocolate color. When the roux is just right, add the garlic, onions,
celery, and green pepper, stirring vigorously. Cook 2 to 3 minutes. Turn
the heat to low and cook 15 to 20 minutes, stirring occasionally.

Add the remaining ingredients and simmer for 1 hour or more. Don't
completely forget about the gumbo on the stove, but it doesn't need a lot
of attention at this point. Stir it just because it smells so good and you
can't keep your tasting spoon out of it!

Taste for seasonings and add pepper or salt as you choose. You can also add
a variety of seafood to the gumbo --shrimp, crab meat, crawfish-- whatever
is on hand! Wonderful to keep in the freezer for unexpected company or a
quick supper when you need a "pick-me-up."

Makes: 3 quarts

--
Wayne Boatwright o¿o
____________________

BIOYA

I eat wonderful catfish curry at my local Thai place. It's a red curry
base, with bamboo shoots, onions, and pineapple chunks in it. Bet you
could use a bottled Thai curry sauce fro TJs or Thai Kitchen if you
don't know how to do Thai curry yourself (that's me!)

Jude wrote:
I eat wonderful catfish curry at my local Thai place. It's a red curry
base, with bamboo shoots, onions, and pineapple chunks in it. Bet you
could use a bottled Thai curry sauce fro TJs or Thai Kitchen if you
don't know how to do Thai curry yourself (that's me!)



That's interesting. Thanks. And I even have a can of coconut milk.

I also see Catfish Gumbo in my near future.

Bob

On 2006-03-05, zxcvbob wrote:

What are some good ways to cook them, other than frying? Thanks.

NOTBOB'S TRIPLE-T FISH CURRY

http://makeashorterlink.com/?X3E025FBC

nb

notbob wrote:
On 2006-03-05, zxcvbob wrote:


What are some good ways to cook them, other than frying? Thanks.


NOTBOB'S TRIPLE-T FISH CURRY

http://makeashorterlink.com/?X3E025FBC

nb




Thanks. Does Patak's have a lot of fenugreek? (I like hot, but don't
like a lot of fenugreek)

Bob

On 2006-03-06, zxcvbob wrote:


Thanks. Does Patak's have a lot of fenugreek? (I like hot, but don't
like a lot of fenugreek)

I can't really say, not being real familiar with it. The only time I
bought fenugreek, it was so old as to be almost oderless and tasteless, so
I tossed it. I need to get some fresher stuff. You can use Thai
Kitchen curry pastes. They're pretty good.

nb

On Sun, 05 Mar 2006 17:31:23 -0600, zxcvbob
wrote:

I bought a 15 pound box of individually quick-frozen catfish chunks.
(They were on sale for $15 per box.) The box says "nuggets", but really
they much nicer than that; more like badly cut fillets. They are not
breaded. What are some good ways to cook them, other than frying? Thanks.

Best regards,
Bob

Last Thanksgiving I made fried catfish maki as an appetizer. Really.
--
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss

In article .com,
"Jude" wrote:

I eat wonderful catfish curry at my local Thai place. It's a red curry
base, with bamboo shoots, onions, and pineapple chunks in it. Bet you
could use a bottled Thai curry sauce fro TJs or Thai Kitchen if you
don't know how to do Thai curry yourself (that's me!)

You might consider a "crispy fried catfish in black bean sauce." See
aem's black bean recipe posted earlier. I think you could do an oven fry
alla Wayne's suggestion and then serve the result smothered in black
bean sauce. Garnish with slivers of green onion, fancily carved
radishes, and, uh, other stuff.

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

Regardless of what doesn't happen, there's always someone who knew it wouldn't.
R. Henry

On Mon 06 Mar 2006 05:50:17a, Thus Spake Zarathustra, or was it Dave W.?

In article .com,
"Jude" wrote:

I eat wonderful catfish curry at my local Thai place. It's a red curry
base, with bamboo shoots, onions, and pineapple chunks in it. Bet you
could use a bottled Thai curry sauce fro TJs or Thai Kitchen if you
don't know how to do Thai curry yourself (that's me!)

You might consider a "crispy fried catfish in black bean sauce." See
aem's black bean recipe posted earlier. I think you could do an oven fry
alla Wayne's suggestion and then serve the result smothered in black
bean sauce. Garnish with slivers of green onion, fancily carved
radishes, and, uh, other stuff.

Regards,
Dave W.


That sounds like a great idea, Dave!

--
Wayne Boatwright o¿o
____________________

BIOYA

zxcvbob wrote in
:

I bought a 15 pound box of individually quick-frozen catfish chunks.
(They were on sale for $15 per box.) The box says "nuggets", but
really they much nicer than that; more like badly cut fillets. They
are not breaded. What are some good ways to cook them, other than
frying? Thanks.

Vietnamese Cha Ca!

http://www.thingsasian.com/goto_arti...icle.2653.html



--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

zxcvbob wrote:
I bought a 15 pound box of individually quick-frozen catfish chunks.
(They were on sale for $15 per box.) The box says "nuggets", but
really they much nicer than that; more like badly cut fillets. They
are not breaded. What are some good ways to cook them, other than
frying? Thanks.

Best regards,
Bob

Do an egg wash first, then coat them and chill them in a cornmeal and flour
coating seasoned to your liking. I'd add some salt & pepper and a little
garlic powder. Add some ground red pepper if you wish, but I'd go easy on
it. Then place them in the fridge to 'set' the coating. Then bake them on
fairly high heat on a griddle or baking sheet preheated after being brushed
with canola oil. They won't take long to cook through, I'm thinking 425F
about 10 minutes and I'd turn them halfway through. Turn those "nuggets"
into catfish nuggets, if you get my meaning. Serve with tartar sauce, if
you wish; hot sauce, if you wish, cocktail sauce if you wish. Nice little
snack nuggets

Jill

One dish that always amazed me with it's unbelieveably tasty combination
of spices in good Chinese Restaurants, was Pan Fried Filet of Walleye
Pike with Chinese Vegetables.

The combination of fresh Ginger, Garlic, and Oyster Sauce (and veggies
like Pea Pods-Black Mushrooms, Bamboo Shoot, and Bok Choy) really meld
so well with good fish.

I suspect that Catfish being a very tasty, non-fishy fish, with nice
firm white chunks of meat would also make a superb Stir Fry like above.
A Poor man's Walleye so to speak?

To maybe make it a bit more interesting, drop in either a level tsp. of
fermented Black Beans, and/or a few dried Cayenne Chiles to the Stir
Fry.

Generally, the Chinese Places would then serve this dish with Cantonese
Pan Fried Noodles to go with. Yum! Mark