A good catfish recipe is the difference in dining pleasure and dining ecstasy. Cat fish is good any way you cook it, but some recipes make you think you have died and gone to heaven. Recipes on this page are showcase recipes. They will change periodically, so check the page often, don't miss the catfish recipe that will become your favorite for life. For recipes from our complete list, or if you are looking for a recipe previously listed on this page, just look through our Recipe List

Fried Catfish Nuggets:
A somewhat different taste.

1 lb catfish fillets or nuggets
1 cup flour (all purpose)
1 cup yellow conrnmeal
1 cup parmesan cheese (finel gratted)
1/2 stick butter
2 eggs
3/4 cup milk
1 tsp parsley (finely gratted)
1 tsp salt
2 tsp pepper
2 cups of cooking oil (peanut oil preferred)

Cut fish into nuggets slightly larger than your thumb.
Mix cornmeal, parsley and parmesan cheese in a flat bowl.
Mix flour, salt and pepper in a second flat bowl.
Beat eggs and milk together until thoroughly mixed and frothy.
Melt butter over low heat in a small sauce pan.
Heat cooking oil to about 375 degrees in a deep skillet and add liquid butter
. Roll nuggets in the flour mixture and shake of excess.
Dip the nuggets in the egg/milk mixture and drip or shake off excess.
Roll the nuggets in the corn meal mixtue.
Fry about 2 minutes per side or until golden brown.

Serve with any favored seasoning, such as lemmon juice or tartar sauce.

Beer Battered Fried Catfish:

2.5to 3 lb catfish nuggets or small fillets
2 eggs
1 12 oz beer
1/4 cup minced onion
1/4 cup cornmeal
1/4 cup flour
salt and pepper to taste
cooking oil (preferably peanut oil)

Blend flour, cornmeal,salt and pepper in a medium, shallow bowl. In a second deeper bowl, beat the two eggs. Then add the beer and minced onion and mix well. Heat the cooking oil to cooking temperature, preferably in a deep fry. If pan frying, use fillets.

Roll the fish in the flour, cornmeal mixture. Dip the fish in the beer mixture. The roll a second time in the flour cornmeal mixture. Place fish in the cooking oil and cook until golden brown. If pan frying, turn the fish two to three times while cooking.

CATFISH JAMBALAYA, a stew with a deep Louisiana taste:

1.5 lb catfish nuggets

0.75 lb shrimp (peel and deveine by choice)

1 large onion (chopped)

1 large bell peper (chopped)

1 qt. cut okra

2 cans stewed tomatoes

0.5 tsp dried oregano

1 tsp black pepper

0.5 tsp garlic powder

1 tsp lemon pepper

2.5 cups of rice

2.5 cups of water

Note: If available, substitute crayfish tails for shrimp, to really turn on the Cajun style dish. The rice is usually white rice, but using other types does not hurt the dish and gives variety and slight taste adjustments.

Mix all ingredients except shrimp, in a large pot or crockpot. Cook at a very slow simmer for 7 hours. Stir occassionally and add water if needed. After 7 hours, add shrimp and simmer for 1 additional hour.

Serve with a spicy cornbread such as jalapeno cornbread. Mexican style cornbread can be used for a slightly milder taste.

NEXT TIME: Our next showcase recipe has not been selected yet, but we will try to get a special one. Don't miss it.

MORE RECIPES: For more catfish recipes, go to our Recipe List . As new recipes are given on this page, the previous ones are move to the list page.

Note: For pan frying, you can use the skillet or your choice, but I recommend a cast iron skillet. Once you get used to cooking in a cast iron skillet, you will not want to fry in anything else. You get such a consistent heat with cast iron. Bring the heat up slowly, so you do not over run your cooking temperature, and you will be amazed at the heat control that you have.

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