Longleaf™ Grill » Catfish

Robbie’s Catfish Gumbo

bjc — Mon, 12 Oct 2009 17:34:51 +0000

Heat a large cast-iron dutch oven or soup pot until it smokes. Add the peanut oil and heat. Sift the flour into the hot oil. Reduce the heat. Cook until the mixture is chocolate brown, stirring constantly. Add the onions, celery, bell pepper and garlic and cook until tender. Add the stock and crab meat and mix well. Reduce the heat and simmer for 30 minutes. Add the catfish, shrimp and green onions and simmer for 15 minutes longer. Add the salt and cayenne pepper. Serve over hot cooked rice. Makes 10 to 12 servings.

Ingredients

1 1/2 cups peanut oil
1 1/4 cups flour
2 cups chopped onions
1 cup chopped celery
1/2 cup diced bell pepper
6 garlic cloves, crushed
1 gallon fish stock, heated
1 pound crab meat
2 pounds catfish fillets, cut into 1-inch cubes
1 pound peeled shrimp
1 cup sliced green onions
salt and cayenne pepper to taste

Catfish and Spaghetti Casserole

bjc — Mon, 12 Oct 2009 17:28:55 +0000

Drain the mushrooms, reserving the liquid. Heat 2 tablespoons oil in a saucepan over medium-low heat. Add the flour, salt and pepper and mix well. Add the milk and mushroom liquid gradually, stirring until smooth. Cook until thickened, stirring constantly. Add the cheese, pimentos, mushrooms and fish and mix well. Spoon half the spaghetti into a greased baking dish. Top with half the fish mixture. Repeat the layers. Combine 1 tablespoon oil with the bread crumbs in a bowl. Sprinkle over the casserole. Bake at 350 degrees for 30 minutes or until top is browned. Makes 4 to 6 servings.

Ingredients

1 (4-ounce) can mushroom pieces
2 tablespoons vegetable oil
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups milk
1 cup shredded Cheddar cheese
2 tablespoons chopped pimentos
2 cups flaked cooked catfish
2 cups cooked spaghetti
1 tablespoon vegetable oil
1/2 cup dry bread crumbs

Catfish Potato Cakes

bjc — Mon, 12 Oct 2009 17:19:01 +0000

Skin the fillets and chop finely. Combine the fish, eggs, flour, onion, parsley, salt, nutmeg, pepper and potatoes in a large bowl and mix well. Spoon 1/3-cup portions of the fish mixture onto a hot greased griddle or skillet. Flatten slightly with a spatula. Fry until browned on one side. Turn and brown on the other side. Total cooking time will be 6 to 8 minutes per cake. Drain on paper towels and keep warm. Serve with applesauce and sauerkraut. Makes 12 cakes.

Ingredients

1 pound catfish fillets
3 eggs, beaten
2 tablespoons flour
2 tablespoons grated onion
1 tablespoon parsley, chopped
1 tablespoons salt
dash nutmeg
dash pepper
2 cups grated fresh potatoes