Recipes for Catfish Month

Since 1984, August is National Catfish Month. Everyone loves it fried, but here are a few baked recipes.

Baked Catfish with Herbs

2 tablespoons minced fresh parsley

1 tsp salt

3/4 tsp paprika

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp black pepper

24 ounces catfish fillets (4 fillets, approx. 6 ounces each)

Juice of one lemon

2 tablespoons melted butter

1/4 tsp garlic powder

Non-stick cooking spray

Preheat the oven to 350 degrees.

Combine the parsley, salt, paprika, thyme, oregano, basil and pepper in a small bowl. Sprinkle over both sides

Sprinkle over both sides of catfish fillets.

Place the fillets on a baking pan that has been coated with non-stick cooking spray.

Add the melted butter, lemon juice and garlic powder to a small bowl. Mix well to combine.

Drizzle the butter-lemon-garlic mixture over the fillets.

Bake uncovered for 15-20 minutes or until the fish flakes easily.

Baked Cajun Catfish

1/4 cup extra-virgin olive oil, divided

1 cup cornmeal

1 tablespoon Cajun seasoning

4 catfish fillets

Kosher salt

Freshly -ground black pepper

Lemon wedges, for serving

Preheat oven to 425 and drizzle 2 tablespoons oil on a large baking sheet. On a large plate, combine cornmeal and Cajun seasoning. Season catfish with salt and pepper, then dredge fish in seasoned cornmeal, pressing to coat.

Place fish on prepared baking sheet and drizzle with remaining 2 tablespoons oil. Bake until golden and fish flakes easily with a fork, 15 minutes. Serve with lemon wedges.

Note that this recipe is for only two pieces of fish. If you’re making more adjust the amount of the ingredients.

Thirty-Minute Baked Catfish

Oil spray

1/2 cup breadcrumbs

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/2 tsp dried thyme

1/2 tsp dried oregano

1/8 tsp cayenne pepper

2 tablespoons butter

2 (6 oz) catfish fillets

Preheat the oven to 450. Prepare a roasting pan by lining the bottom with foil and spraying the roasting rack with oil.

Mix together the almond meal, the salt and pepper, and the spices in a shallow dish (such as a square 8-inch baking dish).

In another shallow microwave-safe dish, melt the butter in the microwave.

Dip each catfish fillet in the melted butter, then dredge in the almond meal mixture, pressing to make sure the coating adheres.

Place the coated fish fillets on the prepared roasting rack.

Spray the fillets with oil. Bake them for 15 minutes, until crisp and golden on the outside and tender and opaque inside.

Darleen Tucker sent me this dessert recipe which her daughter, Stacey Pedroza, made for the Town and Country Club in Thorndale.

YumYum Dessert (Red/White/Blue)

Crust: 2-1/2 cups graham crack

2-1/2 cups graham cracker crumbs

12 tablespoons unsalted butter, melted

Fruit Filling:

One 21 oz. can strawberry pie filling

One 21 oz. can blueberry pie filling

Cream Cheese Mixture:

Two 8 oz. packages cream cheese, softened

1 cup powdered sugar

4 cups whipping cream

2 tsp vanilla extract

6 tablespoons sugar

Prepare crust: Set aside 3 tablespoons of crumbs to sprinkle on top.

In a bowl, combine graham cracker crumbs and melted butter, blending with a fork until crumbs are moistened. Press crumbs into bottom of a 9 x 13 pan.

Prepare cream cheese mixture: Use electric mixer to cream together softened cream cheese, powdered sugar and 1 tsp of vanilla.

In a separate bowl, whip the whipping cream, granulated sugar, and 1 tsp of vanilla until stiff peaks form.

By hand, mix together the cream cheese and whipped cream mixtures until well combined.

Assemble: Spread 1/3 of the cream cheese/whipped cream mixture evenly over the crust.

Drop strawberry pie filling by large spoonful’s and spread evenly.

Spread 1/3 of the cream cheese/whipped cream mixture over the strawberry pie filling.

Drop blueberry pie filling by large spoonful’s and spread evenly.

• Spread remaining 1/3 of the cream cheese/whipped cream mixture evenly over the blueberry pie filling.

• Top with reserved graham cracker crumbs and fresh blueberries and strawberries as desired.