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Canku Ota

Canku Ota logo

(Many Paths)

An Online Newsletter Celebrating Native America

 

September 22, 2001 - Issue 45

 
 

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Catfish Cooking

 
 

 

 
 

Catfish with Pine Nuts

 

Ingredients:

  • 1/4 cup plus 2 tablespoons pine nuts
  • 1/2 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 4 catfish fillets
  • 1/4 cup vegetable oil
Directions:  
Preheat the oven to 350°F.

Spread pine nuts on a baking sheet and toast in the oven for about 5 minutes or until golden brown. Cool. Grind 1/4 cup of the pine nuts and reserve remaining for garnish.

Mix ground pine nuts, cornmeal, flour, salt, cayenne pepper and cumin in a shallow dish or on a piece of wax paper. Dredge catfish fillets in the pine nut mixture. Set aside on a wax paper-lined baking sheet.

Heat oil in a large skillet over medium heat. Fry catfish fillets, two at a time, in the hot oil for 4 minutes on each side or until fish flakes easily when tested with a fork. Sprinkle fillets with whole pine nuts and serve.
   

Southern Fried Catfish

Ingredients:

  • Catfish fillets
  • Yellow corn meal
  • Salt and pepper
  • Oil

 

Directions:  
Put catfish fillets in cold water.

Season corn meal with salt and pepper. Put fillets in corn meal and coat thoroughly. Fry in hot oil. Turn fish once. Drain on paper towels or brown bags.

Serve with French fries, slaw, hushpuppies, lots of ketchup, tartar sauce, and
lemons!

Note: Fry whole catfish with corn meal and seasoning. Delicious!
   

Catfish Gumbo

 

Ingredients:

  • 1/4 c. butter
  • 1 c. thinly sliced celery
  • 1 Tbsp. minced garlic
  • 1/2 tsp. chili powder
  • 1 can (14 1/2 Ounces) tomato wedges, undrained
  • 1/2 c. water
  • 1 package (10 ounces) frozen cut okra, thawed
  • 1 c. chopped onion
  • 3/4 c. chopped green pepper
  • 1 Tbsp. flour
  • 1 1/2 tsp. salt
  • 1 can (8 ounces) tomato Sauce
  • 1 lb. catfish fillets, cut in 1 1/2-inch chunks
Directions:  
In a large saucepan, melt butter and saute Onion, celery, green pepper and garlic until tender. Combine flour with spices; stir into sauteed vegetables. Add tomato wedges, tomato sauce and water; bring to simmering stage. Add catfish and okra; cover and simmer for 30-45 minutes or until catfish flakes easily with fork. Serve with cooked rice.
   

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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. section 107.  
     
 

Canku Ota is a copyright © 2000, 2001 of Vicki Lockard and Paul Barry.

 

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