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* 2 lb cat fish (ikan lele) nugget
bumbu marinet cat fish:
* 3 sdm garlic powder
* 0.5-1 sdm lada bubuk
* 2 sdt bumbu kari lokal (yg dari India itu)
* 1 sdt parsley kering (optional)
* 1-2 sdm kecap asin
* 2 sdm oyster sauce (saus tiram)
* 1 sdt jahe bubuk (optional)
* garam secukupnya (kira-kira 1 sdm, tapi setengah sendok dulu, krn sdh pakai kecap asin, lupa saya..he..he.. udah lama ngga masak ini sih..:)
1.5 cup self rising flour
3 sdm yellow corn flour (optional)
2-3 sdm bubuk kari india
1-2 sdm garam (dicoba2 aja dulu)
1.5 sdm lada bubuk
1-2 sdt kunyit bubuk
2-3 sdm garlic powder
putih telur dari 3 butir telur utk campurannya
minyak sayur utk menggoreng (sampai cat fish kelelep..:)
1. Campur cat fish dgn bumbu marinet (cat fish dicuci dulu dan ditiriskan sebentar dari airnya), diamkan 30 menit atau lebih,
2. Campur bahan tepungnya dalam tempat lain
3. Siapkan putih telurnya
4. Panaskan minyak hingga panas
5. Ambil sepotong cat fish, masukkan ke putih telur, kmd gulingkan pada bahan tepung, goreng hingga kecoklatan dan dalamnya crunchy
Tips agar crunchy dalamnya: tiriskan cat fish agak lama shg airnya berkurang
Bila ingin dihangatkan, panaskan di oven hingga crunchy lagi
Monday, January 26, 2009
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Wednesday, January 21, 2009
4 catfish fillets
1/3 lb. bacon
2 teaspoons each of the following:
cumin or chili powder
fennel seed, crushed
1 teaspoon allspice
1 teaspoon oregano
½ teaspoon salt
Fry bacon; discard bacon and retain grease. Combine all dry ingredients, rub fillets with olive oil, then coat liberally with spices. Drop in hot bacon grease and cook until you can easily put a fork through them.
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Preparation: Clean, wash and dry fish. Combine milk, salt and pepper in a bowl. In a pie plate or shallow dish, combine flour, cornmeal and paprika. Dip fish in milk mixture then roll in flour and cornmeal mixture. Fry bacon in a heavy skillet until crisp. Remove bacon, leaving bacon drippings in skillet. Drain bacon on paper towels. Fry fish in hot drippings for about 4 minutes. Turn carefully with a spatula and fry for 4 to 6 minutes longer, or until fish flakes easily with a fork and is browned. Drain on paper towels. Serve with bacon or save bacon for another use. Serve with hush puppies and coleslaw, if desired.
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Preparation: Cut each catfish fillet in half crosswise.
Combine the cornmeal, salt, and pepper in a shallow dish.
Dredge the fish fillets in the cornmeal, patting to make the cornmeal cling to the fillets. Drop the fillets in deep hot oil at about 370°. Cook 5 to 10 minutes, or until crisp and brown.
Serve with slaw, ketchup, and hush puppies.
This pine bark stew recipe contains catfish, tomatoes, potatoes, and bacon, along with other ingredients and seasonings.
In a stew pot or Dutch oven, combine the first 5 ingredients. Bring to a boil then cover and simmer for 2 hours. Add fish, tomato sauce, salt and pepper and simmer for 20 to 30 minutes more. Serves 8 to 10.
This catfish soup is similar to a Manhattan clam chowder, but with catfish. The bacon adds flavor, but feel free to use 1 tablespoon of vegetable oil if you're counting calories or cutting down on fat. You can sprinkle purchased bacon bits on individual servings, if desired.
* 4 slices bacon, diced
* 1 large onion, diced
* 2 medium carrots, quartered lengthwise then thinly sliced, about 1 cup
* 1/2 green pepper, diced, about 1/2 cup
* 2 ribs celery, diced
* 2 cans (14.5 ounces each) diced tomatoes with juice
* 2 bottles (8 ounces each) clam juice
* 1 1/2 cups vegetable broth
* 3 medium red skinned potatoes, cut into 1/2-inch chunks
* 1 teaspoon Creole seasoning
* 1/2 teaspoon dried thyme
* 1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes
* 1 pound catfish fillets, cut into 1-inch chunks
* salt and pepper to taste
In a large saucepan, sauté bacon until crisp; remove to paper towels. Drain off all but 1 tablespoon of the drippings. Add diced onion, carrot, green pepper, and celery; sauté until onion is tender and carrot has softened slightly.
Stir in the tomatoes, clam juice, and vegetable broth. Add potatoes, Creole seasoning, and thyme; bring to a boil. Reduce heat to low, cover, and simmer for about 20 to 25 minutes, or until vegetables are tender. Add the parsley and catfish; continue simmering for about 5 minutes, or until fish is opaque and cooked through. Taste and add salt and pepper to taste. Sprinkle with the bacon just before serving.
Serves 4 to 6.
*To cut back on fat and calories, use vegetable oil instead of bacon drippings to saute the vegetables, and sprinkle individual with purchased real bacon bits, if desired.
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
First off, since 2000, catfish and tilapia rank as two of the most popular fish consumed in the United States thanks mainly to their taste and relatively low expense. And both contain heart-healthy omega-3 fatty acids.
Consumption of these types of fatty acids is thought to be associated with reduction in blood pressure and reduced risk for certain cancers, inflammatory conditions such as rheumatoid arthritis, and even mental decline.
You may not have heard so much about a second ingredient they contain, omega-6 fatty acids. Like omega-3s, these are polyunsaturated and help lower blood cholesterol levels, however they are thought to play a role in clotting function, are inflammatory and susceptible to oxidation — thereby possibly increasing risk for blood clots, arthritis, inflammatory bowel disease and cancers.
The National Institutes of Health funded study by Weaver and colleagues looked at the favorable omega-3 fatty acid content and unfavorable omega-6 contents of commonly eaten fish and found that while catfish and tilapia contain both, they contain a high amount of unfavorable omega-6 fat.
They report that a 3-ounce portion of catfish or tilapia contains 67 and 134 milligrams respectively of the bad fat (the same amount of 80 percent lean hamburger contains 34 milligrams, and bacon 191 milligrams).
Does this mean you should give them up? No! The rebuttal by Harris is in the same journal. He says the logic of judging fatty fish by the amounts of omega-3 and omega-6 fat contents is flawed. Governmental and professional organizations haven't used such a ratio for years.
He also says that to think that eating catfish or tilapia — because of its high omega-6 content — is more risky in terms of heart disease than eating bacon or hamburger is "flawed."
My take? I'm going to continue to eat fish — at least twice weekly. I'm going to choose a variety of fatty fish — including tilapia and catfish along with others especially high in the good fats such as salmon, tuna and mackerel.
P.S. When you see this on the evening news you can say that you got the scoop here.
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