Recipes

Catfish Stew
 
This is not the ordinary tomato based catfish stew. I took several different ideas from other stews, such as.... Frogmore Stew, Low Country Boil and a little bit of gumbo, along with some other recipes and came up with this. Its a soupy, chicken broth based, lazy mans (eat with a spoon) frogmore stew that has catfish in it. Its a very forgiving recipe, the ingredients dont have to be very precise at all, the biggest thing is.... you just have to make sure you dont put the shrimp in to early.
 
Ingredients
 
1 medium onion (minced)
1 tablespoon of butter
2 large tomatoes (chopped)
2 -15 oz cans of chicken broth or more if desired
10 to 16 small to medium red potatoes (chopped)
3/4 to 1 lb of smoked suasage of your choice (chopped)
3/4 to 1 lb of medium or large shrimp
3/4 to 1 lb of catfish cut into bite sized peices
garlic (minced) in the amount desired to taste
2 bay leaves
1 1/2 tablespoons of dried parsley flakes
1 1/2 tablespoons of dried thyme
your choice of spices, such as.... Old Bay, Creole, red pepper flakes and salt and pepper.Use some or all of the mentioned spices and amounts to your taste
 

Preparation:

 

In a large stew pot, sauté onions and garlic with the butter until tender.Add chicken broth, tomatos, potatos, smoked suasage and other ingredients, then set heat to medium.Cover and let it cook for 30 to 45 minutes, stirring occasionally, or until the potatos start to get tender.Once the potatoes are tender, add the catfish and shrimp.Cook for another 5 to 10 minutes or until the catfish starts to flake and the shrimp turn pink.Remove from heat and let it sit for a while, then serve.

 

 

By: Chris Simpson

 

 
 

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Deep fried catfish made simple
 
This is a simple way to make real good fried catfish nuggets. No milk, no egg, no flour, no corn meal, that equals no trouble. Just batter, seasoning, a ziplock bag and catfish is all you need. The ingredients listed below are for 1 1/2 to 2 lbs of catfish nuggets. Just double up on the ingredients for each 1 1/2 to 2 lbs of fish you add.
 
Ingredients
 
1 1/2 to 2 lbs of catfish nuggets
1- 8 oz box of House Autry Seafood breader
1- 1 gallon ziplock bag
1 1/2 tablespoons of black pepper
1 1/2 tablespoons of garlic salt
1 1/2 tablespoons of chipotle seasoning
 

 

Preparation

 

Combine breader and seasonings in the ziplock bag and shake until mixed well. Add the catfish nuggets and shake until they are coated well. Deep fry them in 375 degree oil until golden brown.Its simple but good.

 
By: Chris Simpson
 
 

 

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Catfish Chowder
 
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.

Ingredients:

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

Preparation:
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: Diana Rattray

 

 

 

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Tomato-Basil Catfish

4 servings

 

2 tablespoons olive oil
1 medium-sized green bell pepper, chopped
1 medium-sized onion, chopped
2 garlic cloves, chopped
1 (14-ounce) can chicken broth
1 (14.5-ounce) can diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil OR 1 tablespoon chopped fresh basil
1/2 teaspoon black pepper
4 (4-ounce) U.S. Farm-Raised Catfish fillets
 

1. In a large skillet, heat the olive oil over medium heat. Add the bell pepper, onion, and garlic, and sauté for 2 to 3 minutes, or until the vegetables become translucent.

 

2. Add the chicken broth, tomatoes, oregano, basil, and black pepper; bring to a boil and cook for 2 minutes.

 

3. Reduce the heat to medium-low. Place the catfish fillets over the sauce, cover, and simmer for 7 to 9 minutes, or until the fish flakes easily with a fork.

 

SERVING TIP: This has so much flavorful sauce, you may want to serve it over warm cooked rice. If you'd like, garnish with a sprig of fresh basil.

 

 

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Catfish Skewers With Pineapple-Orange Marinade
 

Ingredients

1 pound catfish filets (cubed)
6 ounces pineapple/orange juice
1 tablespoon brown sugar
2 teaspoons olive oil
1 ½ cups fresh cubed pineapple
1 ½ cups red grapes or peeled orange sections or diced carrot
 
1. Place cubed catfish in a shallow dish with juice, brown sugar and olive oil. Toss to coat. Marinate in refrigerator for about 1 hour.

2. Place catfish, cubed pineapple and grapes (oranges or carrots) on skewer. Baste with pineapple marinade. Grill – basting occasionally; cook until fish flakes easily. Serves 6.

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Latest news

Last Updated: 9/26/16

Fall time is here and that means the best time of year for big catfish. It's also a good time for striper and crappie.

Be Sure to become a fan of my Facebook page (link below) and follow it to take advantage of special discounts that I run from time to time and to stay updated on the latest catches.

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Rates

Catfish, Striper and Crappie Rates

$300 for 1 or 2 people, $350 for 3 people and $400 for 4 people

White Perch Rates

$200 for 1 or 2, $225 for 3 people

Deposit
 
$100

Contact us

Phone: 864-992-2352 Please leave a message if you want to get called back.... It's hard to answer the phone while I'm netting a fish. I will call back as soon as I possibly can. No calls or texts after 9:00 pm Please!!! 

If you want fishing tips then please check out some of the websites that I built especially to provide tips and techniques. There's nothing that I can tell you on the phone that is not already written down and even has illustrations of methods on these websites to look at. Here they are... Catfish Tips and Lake Monticello Tips There's also links on the homepage to many instructional articles on fishing methods and tips. You can also send me an email if you have a particular question about fishing tips and I will answer it as soon as possible. Your much better off sending me an email with your question rather than calling me because I dont have much time to answer the phone, especially when I'm on the water. You will usually get a quicker response that way.

Email: chriss12@embarqmail.com

Since 5/1/2012

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