3898. BARN-BURNING BAKED CATFISH wrapped in BACON

Makes 10 servings


6 eggs
1/4 cup Tabasco® brand Green Jalapeño Pepper Sauce
1 (15-ounce) container dry bread crumbs
6 tablespoons garlic powder
6 tablespoons Italian seasoning
10 catfish fillets
2 pounds bacon, preferably maple-flavored
8 lemons
1 (5-ounce) bottle Tabasco® brand Habanero Sauce

Preheat oven to 325°F.
Start by combining the eggs with Tabasco® Green Sauce and blending thoroughly. Pour breadcrumbs into a large mixing bowl with garlic powder and Italian seasoning. Mix thoroughly.

Wrap bacon around fillets of catfish and dip into egg mixture, then place into breadcrumb mixture, making sure every part is covered. Place on a greased pan, then drizzle Tabasco® Habanero Sauce on top of each fillet of fish in an “S” pattern.

Fish normally bakes in about 25 minutes, but with bacon wrapped around it, bake in oven for 45 minutes or until bacon is crispy and fish is flaky. Place on plates and serve with squeezed lemons and the remaining Tabasco® Habanero Sauce.


bacon recipe source: Firefighter James Coppinger, Framingham Fire Department, Massachusetts, second runner up in the 4th national Tabasco® Cook & Ladder® Competition; Tabasco.com

3610. CAJUN CATFISH HONEY DIJON with BACON POTATO SALAD

serves four


Cajun Catfish
4 catfish fillets
½ cup fish breading
1 tablespoon Creole seasoning
1½ to 2 cups frying oil

Honey Dijon Bacon Potato Salad
5 cups baby Yukon gold potatoes, cooked and quartered
1 medium red onion, diced
1½ cups celery, diced
1 cup bacon, cooked, drained and chopped
2 tablespoons honey
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Creole mustard
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Hot sauce to taste

Potato salad: Combine all ingredients and mix well. Adjust seasoning with salt, pepper and hot sauce. Cover and refrigerate.

Catfish: Combine fish breading and Creole seasoning in shallow bowl. Coat catfish in breading, lightly shaking off any excess. In large skillet, heat oil over high heat. Fry catfish until golden brown, about 3 minutes per side. Place on paper towel to drain. Serve immediately with potato salad.


bacon recipe source: Viking Range, LLC (@VikingRange), Greenwood, Mississippi; The Catfish Institute, Jackson, Mississippi

3551. FRIED CATFISH, BACON and GREEN TOMATO KABOBS

yields 20 kabobs


oil, for frying
1 cup sweet chili sauce 
2 tablespoons soy sauce 
1 1/2 tablespoons Worcestershire sauce 
2 teaspoons hot sauce 
1 1/2 pounds catfish fillets, cut into 2-inch cubes 
2 medium-sized unripe tomatoes, cut into wedges 
1 large Spanish onion, cut into wedges 
3 cups cornmeal 
2 tablespoons Cajun seasoning 
20 slices bacon
special equipment: 20 long wooden skewers

Heat the oil in a tall, narrow stockpot to 350 degrees F. In a large mixing bowl, combine the chili sauce, soy sauce, Worcestershire sauce and hot sauce. Add the catfish cubes, tomatoes and onions and toss to coat. In a shallow, wide dish, combine the cornmeal and Cajun seasoning. To assemble the kabobs: First skewer through one end of a bacon slice and then a cube of catfish. Wrap the bacon around and then skewer a wedge of tomato. Wrap the bacon around again, skewer a wedge of onion and then wrap the bacon and skewer one last time. Repeat with the remaining skewers and ingredients. Roll the kabobs in the cornmeal mixture, drop in the oil in batches and cook until golden brown, about 3 minutes. Remove to a paper-towel-lined plate and repeat with the remaining skewers. Serve on the stick!


bacon recipe source: Ben Sargent, "Oklahoma," Hook, Line & Dinner, Cooking Channel TV 

3438. BACON-WRAPPED CATFISH with CREAM CHEESE STUFFING

serves eight


8 (3-5-oz.) catfish fillets
seasoned salt
paprika
8 slices smoked bacon
1 cup Italian breadcrumbs
4 ounces cream cheese, softened
2 tablespoons diced, jarred jalapeños
2 tablespoons fresh lemon juice
1 teaspoon celery salt
2 tablespoons onion, finely chopped
2 teaspoons dried parsley
1 teaspoon ground thyme

Preheat oven to 375° F. Place bacon on sheet pan in single layer and bake for 10 minutes or until lightly browned. Combine breadcrumbs, cream cheese, jalapeños, lemon juice, celery salt, onion, parsley and thyme. Divide into 8 portions. Lightly dust fillets with seasoned salt. Place fillets flat side up. Place 1 portion of stuffing in middle of each fillet. Wrap thin side of fillet toward center, then thicker side toward center. Secure with a toothpick. Wrap 1 slice of bacon around each fillet, securing with toothpicks. Sprinkle tops with paprika. Spray cooking rack and baking sheet with cooking spray. Place catfish rolls on rack. Bake 20 to 30 minutes or until fish is cooked through. Remove toothpicks. Garnish with lemon slices and parsley.


bacon recipe source: U.S. Farm-Raised Catfish (@US_Catfish), 6311 Ridgewood Road, Suite W404, Jackson, Mississippi 39211

3060. BACON-WRAPPED CATFISH NUGGETS

makes about four servings


2 lbs. catfish filets, cut into 1 ¼” pieces

2 cups milk

8 strips bacon

1 cup yellow cornmeal

1 cup all-purpose flour

¼ teaspoon garlic powder

¼ teaspoon ground black pepper

1 tablespoon cayenne pepper

¼ teaspoon salt

3 cups canola oil (for frying)

8-10 6” wooden skewers

 

In a large bowl, place the catfish pieces, cover with milk and refrigerate for about one hour. In a large skillet, fry the bacon over medium-low heat until partially cooked but still limp (turning once). Remove bacon from skillet, drain on paper towels and set aside for later use. In a separate bowl, combine the cornmeal, flour, garlic powder, black pepper, cayenne, and salt, and mix well. Starting with a piece of bacon, skewer the bacon, then a piece of fish, then wrap the bacon onto the skewer again, and keep alternating bacon/fish, weaving the bacon around each piece of fish. Dredge the skewered fish in the flour mixture until well coated on all sides, and shake off any excess. Heat oil in a deep 10” skillet over medium-high heat until hot. Fry the catfish skewers in the oil until golden brown and fully cooked, about 5 minutes per side, turning with tongs. Remove from oil with spatula and place on baking tray, and keep warm in oven until ready to serve.

 

 

bacon recipe courtesy of: Kay & Tom Van Treese, The Three-Headed Chef: Dinner After Midnight, April 25, 2013

2751. TILAPIA with BACON HORSERADISH SAUCE

makes four servings 


1 lb tilapia, catfish, red snapper or salmon fillets, 1/2 inch (1 cm) thick

1 tablespoon vegetable oil

4 slices bacon, chopped

Half onion, diced

2 cloves garlic, minced

3/4 cup chicken stock

2 tablespoons prepared horseradish

1/4 cup chopped fresh parsley 

Arrange fish on foil-lined rimmed baking sheet; brush with oil. Roast in 400°F oven until fish flakes easily when tested, about 15 minutes. Meanwhile, in skillet, cook bacon over medium heat until slightly crisp, about 5 minutes; drain off fat. Add onion and garlic; cook until softened, about 2 minutes. Add chicken stock and horseradish; cook over high heat, stirring, until slightly thickened, about 4 minutes. Stir in half of the chopped parsley. Arrange fish on plate; spoon sauce over top. Sprinkle with remaining chopped parsley.


bacon recipe courtesy of: The Canadian Living Test Kitchen, Canadian Living Magazine, August 2002

2719. SEARED CATFISH with APPLE and BACON VINAIGRETTE

serves four 


3 tablespoons sherry vinegar 

1 tablespoon dijon mustard 

2 shallots, minced 

4 oz bacon, chopped

1/4 cup olive oil 

8 large Swiss chard leaves, chopped 

1 granny smith apple, sliced 

salt to taste 

4 catfish fillets, 6 oz each 

2 tablespoons butter

juice of 2 lemons 

 

In a bowl, whisk together the vinegar, Dijon, and 1 minced shallot. Heat a pan on medium and cook the bacon until crispy. Whisk the bacon and its fat into the vinegar mixture, along with 3 tablespoons olive oil. Heat a thin film of oil in a nonstick pan on medium. Add the chard and other shallot; cook until the chard wilts gently, about 5 minutes. Add the apple; season with salt. Transfer the chard to a plate and wipe out the pan. In the same pan, heat a thin film of oil on medium. Season two catfish fillets with salt and sear them until golden brown on both sides. Remove them and add 1 tablespoon butter, 1/2 cup water, and half the lemon juice to the pan. Simmer until the sauce thickens. Repeat with the remaining fillets. Serve the fish (over rice if desired) with the pan sauce, vinaigrette, and chard.

 

 

bacon recipe courtesy of: Men's Health, 33 East Minor Street, Emmaus, Pennsylvania 18098 

1824. FARM-RAISED CATFISH with BACON and HORSERADISH

makes six servings


6 (4 to 5-ounce) farm-raised catfish fillets, fresh or frozen
2 tablespoons butter
1/4 cup chopped onion
1 (8-ounce) package cream cheese, softened
1/4 cup dry white wine
2 tablespoons shredded horseradish
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
4 strips bacon, cooked crisp, crumbled
2 tablespoons finely chopped fresh parsley, for garnish

If frozen, thaw fish fillets according to package directions; rinse and pat dry. Preheat oven to 350°F. Grease large baking dish. Arrange fillets in single layer in dish. Melt butter in small skillet over medium-high heat. Add onion; cook and stir until softened. Combine cream cheese, wine, horseradish, mustard, salt and pepper in small bowl; stir in onion. Pour this mixture over fish and top with crumbled bacon. Bake 30 minutes or until fish flakes easily when tested with fork. Garnish with parsley. Serve immediately.


bacon recipe courtesy of: HowStuffWorks.com, One Capital City Plaza, 3350 Peachtree Road, Suite 1500, Atlanta, Georgia 30326, 404-760-4729

1622. CATFISH with BACON and ONIONS

serves four


4 (8 to 10-ounce) fresh dressed catfish
1 beaten egg
1/4 cup buttermilk
1/3 cup yellow cornmeal
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
6 slices bacon
2 medium onions, thinly sliced and separated into rings
Shortening or cooking oil for frying

In a shallow dish combine egg and buttermilk. In a second shallow dish, combine cornmeal, flour, salt and pepper. Dip fish into egg mixture. Then roll fish in cornmeal mixture.

In a large skillet, cook bacon over medium-high heat for 6 to 8 minutes or until crisp, turning often. Drain on paper towels; crumble into large pieces. Set aside.

Using the same skillet, remove all but 2 tablespoons of the drippings, reserving the rest for later. Heat over medium heat. Add onions and fry until tender, stirring often. Transfer to a baking pan; keep warm.

In the same skillet heat 3 tablespoons of the reserved drippings over medium-high heat, adding shortening or oil, if needed. Add two of the fish and fry for 5 to 7 minutes or until golden. Turn carefully. Fry for 5 to 7 minutes more or until fish flakes easily with a fork. Drain on paper towels. Place in the baking pan with the onions; return to the oven. Repeat frying remaining fish, adding additional shortening or oil as needed. To serve, arrange fish on a platter; spoon onions over fish. Sprinkle with bacon.


bacon recipe courtesy of: Fishing Works

1033. BLACKENED CATFISH with BACON

4 catfish fillets
½ pound bacon
2 teaspoons garlic powder
1 teaspoon thyme
1 teaspoon black pepper
2 teaspoons white pepper
2 teaspoons crushed fennel
2 teaspoons crushed rosemary
2 teaspoons chili powder
2 teaspoons lemon pepper
2 teaspoons cayenne pepper
½ teaspoon salt
1 teaspoon allspice
1 teaspoon oregano

Fry bacon to render out the grease. Remove the bacon from the grease and use the grease to fry the fish. Mix all of the dry ingredients and then coat fish. Bacon grease should be hot but not smoking. Cook catfish until they break apart easily.


courtesy of: OkieFish.com: Oklahoma's Fishing Resource, 5954 East Hubbard Road, Ponca City, Oklahoma 74604

740. FRIED CATFISH SANDWICHES with BACON, LETTUCE, and TOMATO

serves 8


For the sauce
3/4 cup mayonnaise
3 tablespoons sweet pickle relish
1 1/2 tablespoons drained bottled capers, chopped fine
1 tablespoon Dijon-style mustard
1 tablespoon fresh lemon juice, or to taste
a pinch of cayenne
1 tablespoon bottled cocktail sauce, or to taste

all-purpose flour seasoned with salt and pepper for dredging the fish
2 large eggs
1/2 teaspoon salt
1/4 teaspoon cayenne
cornmeal for dredging the fish
four 1/2-pound catfish fillets, halved crosswise
vegetable oil for deep-frying the fish
8 soft sandwich rolls, split
soft-leafed lettuce for the sandwiches
2 tomatoes, sliced thin
16 slices of lean bacon, cooked

In a bowl stir together the mayonnaise, the relish, the capers, the mustard, the lemon juice, the cayenne, the cocktail sauce, and salt and pepper to taste and chill the sauce, covered.

Have ready in separate shallow dishes the flour, the eggs beaten with the salt and the cayenne, and the cornmeal. Dredge each catfish fillet half in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the cornmeal. Transfer the fish as it is coated to a wax paper-lined baking sheet. In a kettle heat 1 inch of the oil to 375°F. on a deep-fat thermometer, in it fry the fish in batches for 2 to 4 minutes on each side, or until it is cooked through and the coating is crisp, and transfer it with a slotted spatula to paper towels to drain.

On the bottom halves of the rolls layer the lettuce, the tomatoes, the bacon, the fish, the sauce, and the top halves of the rolls.


courtesy of: Gourmet, May 1992

722. CATFISH with PEANUTS, GREEN ONIONS, and BACON PAN BUTTER

makes 4 servings


4 boneless catfish fillets, skins removed
1/8 teaspoon salt
1/8 teaspoon pepper
2 large eggs, beaten
1 1/2 cups buttermilk
2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons olive or peanut oil, divided use
7 bacon slices, cut in 1/4-inch pieces
1 cup butter, chilled , cut into small pieces
2 tablespoons lemon juice
8 green onions, trimmed and sliced
8 ounces raw, unsalted peanuts, lightly roasted, skins removed
1 lemon, quartered

Lightly season catfish fillets with salt and pepper. Set aside. In a bowl, whisk together eggs and buttermilk. In another bowl, mix together cornmeal and flour. Dip catfish fillets in egg mixture then roll in cornmeal/flour mixture to coat; set aside. Heat a sauté pan on low heat. Add oil and bacon. Stir and cook until bacon is partially cooked. Remove bacon from pan, set aside, and strain oils into a clean bowl. Reserve for frying fish. Preheat oven to 400°F. Warm 4 plates. Heat a skillet large enough to hold 4 fillets. Add some of the reserved oil and allow it to get hot. Add fillets and gently shake pan. Cook fillets until golden on both sides, turning once. Add more oil as necessary. Remove excess fat and put pan into oven for 2 minutes. Remove catfish to warm plates. Wipe out pan and reheat it to almost smoking point. Working rapidly, add butter and then immediately add lemon juice, green onions, and most of the peanuts, shaking pan. Swirl pan evenly over heat. Pour sauce over fish and sprinkle with remaining peanuts and reserved bacon. Serve with lemon wedges.


courtesy of: Cooks Recipes.com

525. CRISPY CATFISH and BLACK EYED PEAS, BACON and CARAMELIZED ONION RELISH with FRIED COLLARD GREENS

1/2 pound bacon, small diced
2 cups thinly sliced onions
Freshly ground black pepper
2 teaspoons chopped garlic
1/2 pound black eyed peas, cooked until tender and rinsed under cool water
3 cups veal or beef reduction
1 tablespoon finely chopped fresh parsley leaves
4 catfish fillets, (about 6 ounces, each)
1 cup flour
Creole seasoning
1/2 cup vegetable oil
8 collard green leaves

Preheat the fryer.

In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Using a slotted spoon, remove the bacon, drain on paper towels, and set aside. Add the onions to the bacon fat. Season with black pepper. Saute until caramelized, about 8 to 10 minutes.

Stir in the garlic and black-eyed peas. Continue to saute for 1 minute. Stir in the veal reduction and bring the liquid to a simmer. Simmer the mixture for 6 to 8 minutes. Stir in the parsley, remove from the heat, and keep warm.

Season the fillets with creole seasoning, on both sides. Season the flour with creole seasoning. In a large skillet, heat the oil. Dredge the fillets in the seasoned flour, coating each side completely. Pan fry the fillets until crispy, about 4 to 6 minutes on each side. Remove and drain on paper towels.

Add the greens to the hot oil and fry until crispy. Remove and drain on paper towels. Season with salt and pepper.

To serve, spoon the black eyed peas in the center of each plate. Sprinkle the reserved crispy bacon over the peas. Lay the fish on top of the peas. Garnish with the fried greens.


courtesy of: New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993

275. CATFISH STEW with BACON

3 slices flavorful bacon, cut into 1/2-inch pieces
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1/2 bell pepper, diced
minced parsley
1 can (48 oz.) tomato or vegetable juice
1/2 cup ketchup
1 to 2 tablespoons Worcestershire sauce
1 to 2 potatoes, 1/4-inch dice
1 lb. catfish (or other white fish), cut into 1-inch chunks
Tabasco Sauce to taste
salt and black pepper to taste

Fry the bacon pieces in the bottom of your stew pot until they are brown and crispy. Drain them on paper towels and pour off all but 1-2 tablespoons of the fat, keeping any brown bits in the bottom of the pot. Add the onion, celery, bell pepper, and garlic, and saute until tender. Sti in parsley (optional) for 1 minute. Add juice, ketchup, and Worcestershire sauce and heat to a simmer. Now add potato and fish and cook until done (about 20 minutes). Season with hot sauce, salt and pepper to taste. Serve in soup bowls with bacon crumpled on top.


courtesy of: Nate Spell, Decatur, Georgia / Bon Appetit: A Community Cooking to Play, a Collection of Recipes by First Christian Church (Disciples of Christ) in Decatur, Georgia, and the Ponce de Leon Heights Community, Decatur, Georgia. Kearney, NE: Morris Press Cookbooks, 2003. p. 37.