Comments on: Cat fish Fillet (.81LB)..how do I cook it…my first time cooking this…?

By: Kracker

Kracker — Wed, 10 Feb 2010 02:31:59 +0000

My favorite fish. Broil with lemon, roll it in egg wash, coat with flour or corn meal. Fry in bacon fat till golden brown. Poach it with white wine.
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By: tracer1masta

tracer1masta — Wed, 10 Feb 2010 02:15:59 +0000

or you can try this saute 1 tbsp garlic and 1 onion slice add 1 tbsp turmeric,half cup vinegar boil it and add catfish 1/4 cup of water maybe added to prevent from drying 4 pieces of fresh basil leaves,season with salt and pepper.(you can add msg if you want).simmer to reduce liquid *basil leaves are just substitute for what they call Tang-le in capampangan-(native language of 1 of the province in Luzon Island,Philippines)
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By: alastrione

alastrione — Wed, 10 Feb 2010 02:06:59 +0000

Catfish is very versatile. You can bread it and fry it. You can season and bake in foil. You can grill it. Easy for first timers. Heat skillet with a small amount of olive oil, season Fillet with dry Italian dressing mix (like a package of good seasons). Place in skillet cook on medium high until opaque then flip and cook on other side. Its hard to over cook Catfish.
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By: element_ice5

element_ice5 — Wed, 10 Feb 2010 01:53:59 +0000

Instead of smoked salmon, try this with a generous dollop of caviar on the eggs, or top them with smoked trout or whitefish.

Servings: Makes 6 servings.

1 cup crème fraîche or sour cream
2 teaspoons grated Meyer lemon peel or regular lemon peel
1/2 teaspoon salt

12 large eggs
3/4 cup heavy whipping cream
1 teaspoon salt

2 tablespoons olive oil

2 1/4 cups thinly sliced leeks (about 1 1/2 leeks)

1 tablespoon olive oil

12 slices smoked salmon (about 8 ounces)
1 tablespoon finely chopped fresh chives

Whisk together crème fraîche or sour cream, lemon peel, and 1/2 teaspoon salt in small bowl. Refrigerate until ready to use, up to 4 days ahead.

Whisk together eggs, heavy whipping cream, and 1 teaspoon salt in large bowl. Refrigerate until ready to use, up to 2 hours ahead.

Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add leeks and sauté covered until soft, stirring occasionally, about 10 minutes. Add 1 tablespoon olive oil to same skillet. Increase heat to medium-high. Pour egg mixture into pan. Cook until light and fluffy, stirring constantly with a rubber spatula, about 8 minutes. Spoon eggs onto warm serving platter. Top with Meyer lemon crème fraîche, smoked salmon, and chives

Serve remaining Meyer lemon crème fraîche alongside.
References :
http://www.epicurious.com/recipes/food/views/233392