Mini Catfish Cakes

Another wonderful recipe to use U.S. Farm-Raised Catfish in - I recently cooked this on WABG's Delta Kitchen. It's perfect for football season! I can't believe it's already here..... Go Dawgs!!!


Mini Catfish Cakes Appetizer

1 pound U.S. Farm-Raised Catfish fillets
11⁄4 cups Japanese breadcrumbs (panko) **
3 green onions, minced
2 large eggs, beaten
1⁄2 cup finely chopped red bell pepper
1⁄2 teaspoon salt
1⁄4 teaspoon fresh cracked black pepper
1⁄4 cup vegetable oil
Garnishes: Caper-Dill Sour Cream, fresh dill sprigs

1. Chop catfish into 1⁄4-inch pieces. Combine catfish, 3⁄4 cup breadcrumbs, and next 5 ingredients; gently stir until well blended. Shape mixture into 12 patties (about 1⁄4 cup each). Dredge patties in remaining 1⁄2 cup breadcrumbs.

2. Cook patties, in batches, in hot oil in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden; drain on paper towels. Garnish, if desired.

Yield: 6 appetizer servings

*11⁄4 cups fresh breadcrumbs may be substituted.

** At Lauren Farms we used store-brand unseasoned breadcrumbs in the mixture. We dredged the cakes in panko bread crumbs. The panko give a delightful, crisp coating. If you can’t find panko, don’t stress – these catfish mini cakes are truly delicious!

What a whirlwind!

Wow, have I been busy - but good busy! Between traveling to Shreveport, Jackson, Columbus, Baton Rouge, Memphis and Montgomery, and then also cooking on Greenville's WABG every Tuesday, I haven't had much time to update the blog! I've had an excellent time traveling to different stations to promote U.S. Farm-Raised Catfish. During the last month, I've cooked some great Catfish recipes and shared them with people all over the Southeast. I'm hoping to get some of the videos so I can post them on the blog to share with ya'll.

Now that National Catfish Month is coming to a close, it's time for me to focus my efforts on Lauren Farms' Annual Pondbank Harvest, which takes place in September. It's your only chance to get pounds and pounds of freshwater prawns fresh off the pondbank at a GREAT price! I'm going to post more specific information on the Harvest very soon, so please check back... it's such a fun event, and it's become very popular over the last couple of years. Lauren Farms is very lucky to have such loyal customers and supporters!

On to the good stuff! I'm posting the Catfish recipe that I cooked on WAKA in Montgomery, Alabama. The sandwiches were a hit with the news team and crew. The recipe is sooo easy - and everyone likes Catfish sandwiches, right?! The firecracker sauce is so tasty (and adding the avacado on the finished product makes it even better!)


Catfish Fillet Sandwiches With Red "Firecracker" Sauce

For the catfish:
4 4- to 5- ounce U.S. Farm-Raised catfish fillets, frozen
1 teaspoon dried oregano
Salt and freshly ground black pepper
4 teaspoons olive oil

For the Red Firecracker Sauce:
2 tablespoons lime or lemon juice
2 teaspoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 cup olive oil
Salt and freshly ground black pepper

For serving:
4 soft sandwich rolls
Lettuce leaves, alfalfa sprouts, or coleslaw
8 slices ripe avocado
Salt and freshly ground black pepper
4 thin slices red onion
4 teaspoons sour cream or plain yogurt

1. Preheat the oven to 425°F.

2. To prepare the catfish, place the frozen catfish fillets in a baking pan large enough to hold them in a single layer. Sprinkle with oregano and season with salt and pepper. Drizzle the fillets with olive oil. Bake about 12 minutes or until fish flakes easily when tested with a fork. Cool. Cover and refrigerate while preparing the sauce. The catfish can be prepared up to 1 day in advance and refrigerated.

3. To prepare the red firecracker sauce, place lime or lemon juice and mustard in a non-corrosive medium bowl. Using a wire whisk, mix until smooth. Whisk in chili powder, cumin, cayenne pepper and garlic powder. Gradually whisk in olive oil until it forms a smooth, slightly thickened sauce. Season with salt and pepper to taste. Cover and set aside. The sauce can be prepared up to 3 days in advance. (If the sauce separates, whisk until blended.)

4. Cut the cooked fillets in half and coat each piece with some of the sauce. Spread a little of the sauce on the bottom of each roll and cover them with lettuce leaves or sprouts or coleslaw. Place two pieces of the dressed fillets on top of the greens on each roll. Place avocado slices on top and season with salt and pepper. Place red onion slices on top of the avocado and add a small dollop of sour cream or yogurt. Top with other half of the roll. Cut sandwiches in half and serve.

Variations:
The sandwich is delicious made with warm or hot catfish fillets.

Bringing Catfish to WLBT!

On Monday, I will be in Jackson continuing the 2008 Catfish Media Tour for National Catfish Month. I will be on WLBT (Jackson's NBC affiliate) at Noon cooking Southern Crusted Cornmeal Catfish....be sure and tune in at lunch to get your stomach growling! This recipe is really tasty and VERY easy - the recipe is below.

Thanks so much for all of your support! Come back soon to see what town I will be cooking in next.

Southern Crusted Cornmeal Catfish (with Crunchy Corn Relish)

Crunchy Corn Relish:
1 tablespoon butter
1/4 cup water
4 ears corn, kernels cut from the cob
1/4 cup minced red pepper
1/4 cup minced green onion
2 tablespoons half-and-half
salt and pepper to taste
A dash of cayenne pepper – optional

Southern Cornmeal-Crusted Catfish:
4 2 to 3-ounce U.S. Farm-Raised Catfish fillets
1/4 cup buttermilk or plain, nonfat yogurt
1/2 teaspoon hot sauce
1/2 cup cornmeal seasoned with salt and pepper
2 tablespoons butter (option: use Canola oil if you worry about the butter burning – LFI)
1 tablespoon olive oil

To make Crunchy Corn Relish:
1. Melt butter in a large skillet.
2. Add water and corn; cover and simmer for 4 minutes.
3. Stir in red pepper and cook for 1 additional minute.
4. Add green onion, half-and-half, and salt and pepper to taste.

To make Southern Cornmeal Crusted Catfish:
1. Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. (Option: dip fillets in mixture and shake off excess – LFI)
2. Press catfish fillets in seasoned cornmeal.
3. Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp.
(LFI: Preheat electric skillet to 400 degrees (or manufacturers recommendation). Add cooking oil and heat. Place presentation side of fillet (rounded side) in skillet and cook for 3-4 minutes. Turn and cook 3-4 minutes. Should be a beautiful golden brown.) Serve with relish. Makes 4 servings.

I'm Hitting the Road for U.S. Farm-Raised Catfish!

If you know me, or have seen me on TV, chances are you know that I'm big time supporter of U.S. Farm-Raised Catfish (partly due to the fact that my husband, Steve, has been in the fingerling business for a long while - but also because it's just GOOD!) I swear, I prepare as many catfish recipes as I do prawn recipes! It's a versatile fish, with a mild taste that compliments every dish - and it's sustainable and all natural! What could be better?!

The Catfish Institute is a wonderful organization that has enlisted me to spread the good word about U.S. Farm-Raised Catfish across the Southeast U.S., and I'm very excited! I will be traveling for the entire month of August to promote and prepare USFR Catfish on local TV stations. I'll be sure and let you know what cities I will be in so you can tune in, or tell family and friends that live in the area to watch! This Friday, August 1st, I will be in Shreveport, Louisiana, on KTAL at 5 pm.

And don't forget ....if you're ordering/buying Catfish at a grocery store or restaurant, please be sure and ask where it comes from. Stay away from those polluted imports, and make sure you are eating only U.S. Farm-Raised Catfish!

One of the best prawn dishes - hands down!

You haven't lived unless you try this dish. I promise it is wonderful and way too easy to prepare! It's so light and healthy, and all of the flavors taste amazing when mixed together. I promise you won't be disappointed - I know my family wasn't!

(PS: This recipe is a really good way to use all of those fresh herbs that you have growing like wildfire in your garden!)

Prawn Diavolo with Lemon Parmesan Pasta

1 lb. freshwater prawns, peeled
1 to 2 teaspoons salt (Kosher salt if you have it)
1 to 2 teaspoons dried crushed red pepper flakes
3 tablespoons olive oil, plus 1-2 tablespoons
1 medium onion, finely chopped
1 (14 ½ oz.) can diced tomatoes
1 cup dry white wine (or chicken broth)
4 cloves garlic, chopped
¼ teaspoon dried oregano leaves, crushed
3 tablespoons chopped flat leaf parsley (or 1 tablespoon dried)
3 tablespoons chopped fresh basil (or 1 tablespoon dried, crushed)

Toss the prawns in a medium bowl with salt and red pepper flakes. (Remember that prawns are freshwater and have very low sodium. Adjust salt to taste.) Heat 3 tablespoons oil in a heavy skillet over medium-high heat. Add the prawns and sauté for several minutes, turn, and continue cooking until just cooked through. Transfer the prawns to a plate and set aside.

Add the onion to the same skillet and add 1 to 2 tablespoons olive oil. Sauté until translucent or about 5 minutes. Add the tomatoes with their juices, wine (or chicken broth), garlic, parsley, basil, and oregano. Simmer until the sauce is reduced and thickened slightly or about 10 minutes. Return the prawns and any juice to the tomato mixture and toss. Cook for a minute so that the flavors blend. Add more salt to taste. Serve over plain pasta or lemon pasta.


Lemon Parmesan Pasta

1 lb. pasta (we used Dreamfield’s low-carb spaghetti)
2/3 cup olive oil
2/3 cup grated Parmesan cheese
½ cup fresh lemon juice
1 tablespoon lemon zest
Salt and freshly ground pepper
1/3 cup chopped fresh basil leaves (or 2 to 3 tablespoons dried)

Cook the pasta in salted water until tender but still firm. Meanwhile, whisk the oil, cheese and lemon juice to blend.

Drain the pasta reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce. If it is needed, add a little of the reserved liquid. (We did not need any liquid with the low-carb pasta and sauce. Refrigerate the liquid and use it to add moisture when reheating leftovers.) Season with salt and pepper.