Catch of the Day: Catfish.
catfish is simply….so summertime.
Of course, classic catfish is fried and served with slaw and hush puppies. A front porch and sweet tea are extras.
The Menu Shoppe has it covered…
best “finds”…for best summer menus.
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Our product portfolio features an ample buffet of products.
Upscale or casual menu covers.
Take a look at our newest Basketweave menu cover.
+ Table Tents. Or presentation of summer snacks with our
Wire Basket Collection… since Fry Cones are a trending must-have these days. Wouldn’t Catfish Specials be nifty in our Fish Basket.
Enjoy some Catfish Specials…and these savory twists…
Spicy “Fried” Catfish with Lemon Cream
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 1/2 cup panko breadcrumbs*
*1 cup plain dry breadcrumbs may be substituted
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
4 egg whites
Vegetable cooking spray
Trim: lemon or orange slices, parsley
Sprinkle catfish evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Set aside. Combine breadcrumbs, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder,
and 1/4 teaspoon ground red pepper in a shallow bowl. Whisk egg whites in a shallow bowl until frothy. Dip fillets in egg whites, and dredge in breadcrumb mixture. Arrange fillets on a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan. (Do not overlap fillets.) Lightly coat fillets evenly on both sides with cooking spray. Bake at 375°F for 25 to 30 minutes or until fish is golden brown. Serve with the Lemon Cream.
Catfish Beignets with Zesty Tartar Sauce
1 teaspoon salt
1 1/4 teaspoons Old Bay seasoning, divided
3/4 cup diced onion, red and green bell pepper, and celery
1 1/2 tablespoons vegetable oil, divided
1/3 cup beer ( pale ale )
3/4 teaspoon active dry yeast
1/2 cup 2% reduced-fat milk
1 3/4 cups all-purpose flour
3 egg whites
Lemon wedges (optional)
Sprinkle fillets evenly with salt and 1/4 tsp. Old Bay seasoning. Arrange fillets on a lightly greased rack in an aluminum foil-lined broiler pan. Bake at 425°F for 20 to 25 minutes or until fish flakes with a fork and is opaque throughout. Finely chop fish. Cook diced onion, bell pepper, and celery in 1/2 Tbsp. hot oil in a small skillet over medium-high heat, stirring often, 3 to 4 minutes or until tender. Cook beer in a small saucepan over medium-low heat 5 minutes or until a thermometer registers 105°F to 115°F. Remove from heat; add yeast, and let stand 5 minutes. Transfer yeast mixture to a large bowl; stir in vegetables, milk, flour, hot sauce, catfish, remaining 1 Tbsp. oil, and remaining 1 tsp. Old Bay seasoning. Cover and let rise in a warm place (85°F), free from drafts, 30 minutes. Beat egg whites at medium speed with an electric mixer until soft peaks form. Fold into catfish mixture. Pour vegetable oil to a depth of 2 inches into a Dutch oven or electric deep-fat fryer; heat to 360°F. Drop batter, by heaping tablespoonfuls, into hot oil; fry, in batches, 3 to 4 minutes or until golden brown, turning once. Drain on a wire rack over paper towels. Serve with tartar sauce and, if desired, lemon wedges.
Fried Catfish Sandwiches with Spicy Mayonnaise
2 eggs, beaten to mix
1/4 cup cooking oil
1/2 cup mayonnaise
3/4 teaspoon fresh-ground black pepper
1/8 teaspoon cayenne
3/4 cup cornmeal
1 1/4 teaspoons salt
1/2 teaspoon dried thyme
4 large crusty rolls, split
3 cups tender greens, such as spinach or leaf lettuce (about 2 ounces)
In a small bowl, combine the mayonnaise, 1/2 teaspoon of the black pepper, and the cayenne. Spread the mayonnaise mixture on the rolls. In a shallow bowl, combine the cornmeal with the salt, thyme, and the remaining 1/4 teaspoon black pepper. Dip the fillets into the beaten eggs and then into the seasoned cornmeal. Shake off the excess cornmeal. In a large nonstick frying pan, heat the oil over moderate heat. Add the cornmeal-coated fish and fry, turning once, until golden on the outside and just done in the center, about 4 minutes per side for
3/4-inch-thick fillets. Drain the fish on paper towels. Sandwich the catfish and greens in the rolls.
Catfish Po’Boys with Pickle Remoulade
1 cup mayonnaise
1/4 cup minced celery
1 small shallot, minced
1 garlic clove, minced
2 tablespoons Creole mustard
2 tablespoons sweet pickle relish
2 tablespoons chopped drained capers
2 tablespoons chopped flat-leaf parsley
Eight 5-ounce skinless catfish fillets
3 large eggs
1 cup cornmeal
1 cup panko, crushed
1/2 cup all-purpose flour + more for dusting
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon ground ginger
8 crusty hero rolls, split
Shredded romaine, for serving
In a bowl, combine all of the ingredients. In a pie plate, whisk the cornmeal, panko, 1/2 cup of flour, the salt, cayenne, garlic powder, onion powder, thyme, sage, ginger and cumin. In another pie plate, beat the eggs. Dust the catfish with flour, then dip in the beaten egg; coat in the panko mixture, pressing the crumbs to help them adhere. Transfer the fish to a baking sheet. In a skillet, heat 1/4 inch of vegetable oil. Fry the catfish in 2 batches over moderately high heat, turning once, until the crust is golden and crisp and the fish is cooked through, 4 minutes. Drain the fish on paper towels. Spread the rolls with the remoulade. Top with the fried fish and romaine and serve.
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