Author Archives: Vanda Lewis

Catfish Gumbo Supreme

another fresh seafood idea

Catfish Gumbo Supreme. Photo by Vanda Lewis

Catfish Gumbo Supreme. Photo by Vanda Lewis

Once passed over because of their muddy, oily taste, today’s mild-flavored catfish have a new image. The farm-raised fish are fed a grain diet. This ensures a mild, “nonfishy” flavor. They are so mild, in fact, that they need more seasonings than most other fish. A versatile fish, catfish can be prepared in a variety of ways. Try grilling, broiling, steaming, stir-frying or other favorite cooking methods. And of course, there are always the traditional fried recipes we occasionally enjoy.

  • 4 medium catfish fillets
  • 1/4 cup vegetable oil
  • 1 cup coarsely chopped celery
  • 1/2 cup chopped green onion, including tops
  • 3/4 cup chopped onion
  • 4 teaspoons minced garlic
  • 2 14 1/2-ounce cans chicken broth
  • 2 14 1/2-ounce cans chopped tomatoes, undrained
  • 1/2 teaspoon thyme
  • 1 small bay leaf
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 2 boxes frozen sliced okra
  • 4 ounces orzo (optional)

Cut fillets into 1-inch pieces and set aside.

Heat oil in large pot over medium heat. Lightly sauté celery, green onion, onion and garlic. Add broth, tomatoes, thyme, bay leaf, cayenne, oregano and salt. Bring to boil and add okra. Cover and simmer 15 minutes. Add orzo. Cover and continue simmering 15 minutes. Add catfish and simmer 10 minutes or until fish flakes easily. Remove bay leaf. Serves 8 to 10.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

Seafood Sightings: April 9, 2015

seafood sightings

trout-aEnjoy shrimp and crab recipes this week, including a unique and beautiful recipe for boiled eggs wrapped and fried in a crab mixture.

Seafood Sightings: April 2, 2015

seafood sightings

trout-aRecipes this week include shrimp, crab and fish. Be sure to check out how to make deviled eggs with shrimp. It would make a nice side dish for the upcoming holiday.

Crispy Fried Catfish

another fresh seafood idea

Crispy Fried Catfish. Photo by Vanda Lewis

Crispy Fried Catfish. Photo by Vanda Lewis

The catfish, long relegated to the lowly position of an unglamourous scavenger, has now become a national favorite. Graduating from the river bottom to the farm, pond-raised catfish are making their appearance in white-cloth restaurants as well as in supermarkets.

  • 6 small catfish, pan dressed
  • 1 2-ounce bottle of Tabasco sauce
  • salt
  • freshly ground black pepper
  • 1 cup yellow cornmeal
  • vegetable oil for frying

Marinate fish in Tabasco sauce for 30 minutes in refrigerator, turning once. Remove from sauce and lightly salt, then pepper. Roll in cornmeal to cover completely.

Heat oil in deep fat fryer or skillet to 375 F. Place fish in hot oil, and cook until golden brown on both sides. Drain on paper towels. Serve with tartar sauce. Serves 6.

Note: It sounds as if the Tabasco will make the fish too hot, but it won’t. It will add flavor only.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

Seafood Sightings: March 26, 2015

seafood sightings

Check out recipes for sea mullet, shrimp and mahi-mahi. Enjoy!trout-a

Seafood Sightings: March 19, 2015

seafood sightingstrout-a

Get wild oysters while you can! The N.C. Division of Marine Fisheries issues a proclamation with details on oyster season closure.

Check out E-Ching Lee’s blog that takes a look at what goes on behind the scenes at a Mariner’s Menu photo shoot.

  • The Outer Banks Voice celebrates oyster season by serving the bivalves on the half shell.
  • Whole Foods Market prepares old-fashioned, buttery oyster loaves.
  • WECT TV has an easy and comforting oyster stew recipe.

French-Fried Shrimp

another fresh seafood idea

French-Fried Shrimp. Photo by Vanda Lewis

French-Fried Shrimp. Photo by Vanda Lewis

Seafood is done when it is golden brown. Remove from the oil immediately and drain the fish or shellfish on paper towels. Be careful not to overcook or the food will dry out. A minute can make a difference. It’s like that steak on the grill  give it just a few more seconds and it’s overdone.

  • 1 pound medium shrimp
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Tabasco sauce
  • 1/2 cup flour
  • 1/2 cup dry bread crumbs
  • oil for frying

Peel shrimp, leaving last section of shell on tail. Combine egg, salt, pepper, paprika and Tabasco in medium bowl.

Combine flour and crumbs in medium shallow dish. Dip each shrimp in egg mixture, then in flour mixture. Fry in deep fat, 350 F, until golden brown, about 6 to 8 minutes. Drain on paper towels. Serves 3 to 4.

Go behind the scenes of this photo shoot.
From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor