It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is BACON-WRAPPED CATFISH!
I used to fish a lot (long time ago) and loved catching catfish because the meat is solid and not fishy. However, I haven’t been fishing in forever so I have to get my “catch” from the freezer section at the grocery store. Fresh or frozen, this recipe is a treat. How can you go wrong with BACON?! Yeah, yeah, I know I have a problem. Everything’s better with bacon. 🙂 Still, next time you get some catfish in your kitchen, you might want to give this one a try.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 326 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
3 catfish fillets (1-½ lbs.) cut crosswise on the diagonal into eight 3-oz pieces
6 T. cornmeal
2 T. flour
1 tsp. salt
½ tsp. ground pepper
4 slices bacon, halved crosswise
1 T. olive oil
Mix cornmeal and flour in small bowl. Sprinkle catfish with salt & pepper; then dredge in cornmeal mixture. Wrap a bacon strip around the middle of each catfish piece. Heat oil in large non-stick skillet. Sauté catfish, turning once, until bacon is crisp and catfish opaque, about 6 minutes.
NOTE: My other “go to” ingredient (besides bacon) is to brush crushed garlic on both sides of the catfish, then add the salt and pepper. It’s such a mild fish, though, that you might be sparing with the garlic. Just garlic to your taste! 🙂