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Catfish Chowder

1 lb Catfish fillets, cut into chunks
2 sl Bacon, chopped
1 c Chopped onion
1 cn Sliced potators, drained
1 cn Cooking tomatoes, chopped
2 c Water
1 cn Corn, drained
1/4 ts Tarragon
1/2 ts Celery salt
2 ts Parsley flakes
1/2 ts Oregano
1/4 ts Salt
Pepper to taste
1 ts Seafood seasoning
2 ts Thyme

In a large pot, fry bacon until crisp. Add onion and cook until tender. Add potatoes, tomatoes, and 2 cups water. Cover; simmer until potatoes are tender. Add corn and seasonings. Cook slowly and adjust seasonings, if necessary. Add the catfish 5 to 10 minutes before serving and simmer.

Serves four.



Blackened Catfish  -  Cajun Fried Catfish  -  Baked Catfish  -  Broiled Catfish Fillets  -  Catfish Caribbean  -  Catfish Chowder  -  Catfish Creole  -  Catfish Cakes  -  Barbecued Catfish  -  Baked Catfish Parmesan  -  Beer Batter Catfish  -  Cornmeal-Coated Catfish  -  Baked Catfish Fillets with Horseradish Sauce  -  Baked Catfish in Spicy Barbecue Sauce  -  Catfish Curry with Tomato and Cilantro  -  Fish Fillets with Green Tomato Salsa  -  Catfish with Crawfish New Orleans  -  Catfish In Oyster Andouille Butter  -  Catfish Fillets with Crabmeat Topping  -  Pan-fried Catfish with Shrimp  -  Sautéed Lemon Catfish