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 FRIED CATFISH WITH TOASTED WALNUTS.

We all know fried foods  are not particularly good for us, however, like any other food moderation is the key. This really is a delicious meal and a great way to ensure your family eats fish, which I think takes a little of the sting out of the “fried” aspect of this dish. Personally, catfish is one of my particular favorites. I enjoy the mild flavor ~ it’s not as “fishy” tasting as a lot of other varieties. I love the more “meaty” texture.  Like most fish, catfish can be cooked with a lot of different flavors.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 51 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.

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FRIED CATFISH WITH TOASTED WALNUTS
[Serves 4]

½ cup flour
1 T. paprika
¼ tsp. dried thyme
¾ tsp. salt
¼ tsp. cayenne
½ cup milk
2 T. vegetable oil
4 catfish fillets (about 5 oz. each)
2 T. butter
1/3 cup walnuts, coarsely chopped
1/8 tsp. black pepper
2 T. chopped parsley
1 T. lemon juice

In shallow dish, whisk flour, paprika, thyme, ½ tsp. of the salt and 1/8 tsp. of the cayenne.  Place milk in another shallow dish.  Set both aside.

In large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat.  Dip fillets in the milk and shake off the excess.  Dredge fillets in the four and place in a single layer in the skillet.  Cook for about 5-6 minutes, turning halfway through cooking time or until golden brown.  Repeat, using remaining oil as needed.  Remove to plate lined with paper towels; keep warm.

Wipe out skillet; melt butter over medium heat.  Add walnuts, remaining cayenne and salt, and the black pepper. Cook, stirring frequently until nuts are fragrant about 2-3 minutes.  Take off the heat.  Stir in parsley and lemon juice.  To serve, spoon equal amount of nut mixture over each fillet.

Serve with steamed snow peas and sautéed sweet peppers, if desired. This dish also goes well with brown or wild rice.

  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 BOILED SEAFOOD POT.

I have a love/love relationship with seafood. I haven’t met a seafood I didn’t like! One of my favorite experiences is going into one of the restaurants where the tables are covered with newspaper, an empty bucket with a whole roll of paper towels.. Why? Because I know I’m in Heaven, of course! 🙂 I love getting down and dirty with these seafood feasts. Crab.  Lobster.  Shrimp.  New potatoes slathered in butter.  Corn on the cob. Hot bread. Yikes.  My mouth is watering just typing it! You can add all sorts of delights to your Seafood Pot but I’m going to share a recipe today for an easy (and cheaper) version.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 41 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.

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BOILED SEAFOOD POT
Serves 8

3 T. shrimp & crab boil (like OLD BAY seasoning)
3 T. salt
1-1/2 gallons water
2 lbs. medium red potatoes, cut into quarters
2 lbs. smoked sausage,cut into 2-inch pieces
12 ears corn, shucked, ears broken or cut into 4-inch pieces
4 lbs. fresh shrimp

In a large stockpot, add shrimp boil and salt to water. Bring to boil. Add potatoes, and return to boil. Cook 10 minutes. Add sausage chunks and cook 5 minutes. Add corn and cook 5 minutes. Add shrimp and cook 3 minutes. Don’t let food sit in water at risk of overcooking. Serve immediately.

This would be great for a backyard party.  Serve this seafood pot like they do at some coastal restaurants.  Cover your table with newspaper. Throw a big bowl or bucket into the middle for diners to discard their debris, along with a roll of paper towels to wipe their fingers. Dump the food directly on the table and have everyone dig in!

** If you want crawfish or crab legs, too, you’ll want more crab boil. Serve everything with a hot, crusty bread. And don’t forget the cocktail sauce and melted butter!

NOTE: Clean up is a cinch! Just roll everything up in the newspaper and throw it away. Easy peasy!

KAREN’S KILLER FIXIN’S: MINI-CRABCAKES

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 MINI-CRABCAKES.

I love seafood! If it comes from the sea, I’m likely to have tried it and loved it. Craved it. One of my absolute favorites are crabcakes. Not all crabcakes are created equal, though, so I looked for a good recipe for a long time. This is it! It’s easy to make, too. Make a salad and you’ve got dinner. (Hmmm, where is my grocery list? I’ve got a craving!)

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 25 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, etc.

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MINI-CRABCAKES
[Makes 24 mini-crabcakes]

1 lb. fresh or pkg. crabmeat
½ sweet red pepper, finely diced
3 scallions, chopped
2 eggs
1/3 cup mayonnaise
½ tsp. salt
¼ tsp. black pepper
¼ tsp. dried tarragon, crumbled
1 cup yellow cornmeal
6 T. vegetable oil
Remoulade, recipe follows

Pick through crabmeat to remove shell or cartilage.  Stir in red pepper, scallion, eggs, mayonnaise, salt, pepper and tarragon.  Add ½ cup of the cornmeal; place remaining cornmeal in small bowl.  Let mixture rest 10 minutes.  Using 2 T. mixture for each, form 24 2-inch crab cake patties.  Shape with your hands, then coat patties with remaining cornmeal.  Heat 3 T. of the oil in large skillet over med-med/high heat.  Cook 12 of the crab cakes for 3 minutes.  Flip over; continue to cook an additional 3 minutes.  Repeat with remaining 3 T. oil and remaining 12 crab cakes.  Place on paper towels before serving with remoulade.

Remoulade:  Stir together ½ cup mayonnaise, 1 T. chopped capers, 1 T. fresh lemon juice, 2 tsp. pickle relish, 2 tsp. sugar and a dash of hot-pepper sauce.