Arkansas PBS > Programs > Cooking on the Wild Side > s05 > Cooking on the Wild Side June 2016

Cooking on the Wild Side June 2016

Stuffed Catfish

  • 4 catfish fillets
  • 1 cup plain bread crumbs
  • 1 egg, lightly beaten
  • ½ cup onion, finely chopped
  • ¼ lb. cooked baby shrimp
  • 1 Tbsp. Old Bay Seasoning or Emeril’s Seasoning
  • 1 Tbsp. Dijon mustard
  • 1 stick butter, softened

Rinse and pat dry catfish filets. Set aside. Mix remaining ingredients. Lay catfish filet long ways. Place stuffing mixture along the filet. Gently roll up as a pinwheel and secure with toothpicks. Bake at 375° about 25 to 30 minutes or until catfish is flaky and done.

Mandarin Salad

  • 1 pkg. sliced almonds
  • 3 Tbsp sugar

Cook in skillet to coat. Put on wax paper to cool. Set aside.

  • 2 Tbsp vinegar
  • 2 Tbsp sugar
  • 1 Tbsp fresh parsley, chopped
  • ½ tsp. salt
  • Dash pepper
  • Dash Tabasco

Mix ingredients and store in refrigerator

  • ½ head Romaine letter, chopped
  • ½ head leaf lettuce, chopped
  • ½ head butter lettuce, chopped
  • 1 cup chopped celery
  • 3 green onions, chopped
  • 1 can Mandarin oranges, drained

Mix above ingredients and just before serving add dressing and coated almonds. Toss and serve.

  • Puffed Pastry Turnovers
  • 1 pkg. puffed pastry, thawed to room temperature
  • 1 can pie filling, your choice
  • ½ stick butter, melted
  • ½ cup powdered sugar
  • 1 Tbsp water

Roll sheet of puffed pastry in to a square about 14 inch wide. Cut into fourths. Place small amounts of pie filling in the middle of one square. Fold over to make a triangle and mash edges with fork to seal. Place on baking sheets, coat with butter.  Bake at 400° about 15 minutes or until golden brown. Remove from oven. Let cool about 10 minutes. Mix powdered sugar and water. Drizzle over the top of turnovers.

Zach's Fried Crappie

  • Crappie fillets    
  • ½ cup yellow mustard
  • ½ cup water
  • 1 Tbsp salt and pepper
  • ⅔ cup white corn meal
  • ⅓ cup flour
  • 1 Tbsp your favorite seasonings, or salt and pepper
  • Peanut oil

Mix mustard and water in shallow bowl. Mix corn meal, flour and seasonings in paper sack. Heat peanut oil to about 350°. Dip each fillet in mustard and water mixture; place a few at a time in the paper sack. Shake well to coat and deep-fry until fillets are floating and golden brown.