OUR FAVORITE RECIPES

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We're Revealing a New Classic American

Home Tailgate Recipe Every Week!

 

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CLASSIC AMERICAN HOME TAILGATE RECIPES

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By Restaurant Tyler

NEW Recipe To Be Revealed!

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NEW Recipe To Be Revealed!

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NEW Recipe To Be Revealed!

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NEW Recipe To Be Revealed!

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NEW Recipe To Be Revealed!

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NEW Recipe To Be Revealed!

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Simmons Hot Catfish Tacos by Restaurant Tyler

SERVINGS:

 20 Tacos

Hot Cheeto-crusted, fried Simmons Catfish Fillet Bites served on a warm tortilla with charred Street Corn Salad, Cotija cheese, Lime Crema, and MS Red Hot Sauce (by Restaurant Tyler) and fresh cilantro.

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HOT CATFISH BATTER

lbs Simmons Catfish Fillet Bites.

1 quart corn nuts.
2
 cups Hot Cheetos.

1/2 cup corn starch.

20 of your favorite tortillas.

MS RED AIOLI

2  jars (32 oz. each) Duke's Mayonnaise.

3/4 cup MS Red Hot Sauce (or substitute your favorite hot sauce).

STREET CORN SALAD

6 lbs whole kernel corn.
1/2 cup vegetable oil.
3 bunches green onions (minced).
1/2 tablespoon cumin.
1 teaspoon cinnamon.
1 teaspoon nutmeg.
3/4 tablespoon kosher salt.

1/2 teaspoon allspice.

1/3 teaspoon cayenne pepper.

3 tablespoons garlic (raw, minced).

6 limes (juiced).

2 cups MS Red Aioli.

2 lbs Cotija cheese (finely crumbled).

 

LIME CREMA

3  lbs sour cream.

8 limes (juiced and zested).

1 teaspoon garlic (granulated).

1 teaspoon kosher salt.

1/2 teaspoon cumin.

tablespoon MS Red Hot Sauce (or substitute your favorite hot sauce).

FILLET BITES WITH HOT CATFISH BATTER

Combine corn nuts, hot Cheetos and corn starch into a blender and slowly pulse until mixture breaks down into small enough pieces to blend smooth. Put catfish fillet bites directly into the batter and pat dry before frying.

MS RED AIOLI

Whisk ingredients together in mixing bowl and refrigerate to serve.

STREET CORN SALAD

Get oil screaming hot in a large skillet and add all ingredients except for garlic, lime juice and aioli. Allow the corn to scorch on the bottom and scrape it as you go. Once it’s about halfway burnt, add the garlic. Once fragrant, deglaze with the lime juice and chill mixture. Add the aioli once cooled and serve cold. You'll have plenty of Street Corn Salad left over after making your tacos and it's also great as a side!

LIME CREMA

Combine all ingredients in a mixing bowl and stir thoroughly. Chill before serving.

Heat your tortillas and assemble tacos by placing fried Catfish Fillet Bites on top; top with Street Corn Salad, MS Red Aioli, and Lime Crema, then garnish with fresh cilantro.

 

Smoked Simmons Catfish Deviled Eggs 

by Restaurant Tyler

SERVINGS:

120 Deviled Eggs

Southern-style deviled farm eggs stuffed with smoked Simmons Catfish Fillet Bites and finished with quick pickled cucumber, beet and fresh dill.

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DEVILED EGGS

lbs Simmons Catfish Fillet Bites.

60 eggs (boiled).
1/4
 cup Duke's Mayonnaise.

1/2 cup yellow mustard.

6 tablespoons MS Red Hot Sauce (or substitute your favorite hot sauce).

1 teaspoon granulated garlic.

1 teaspoon onion powder.

1 teaspoon kosher salt.

3/4 cup pickle juice.

5 ounces Garlic Herb Boursin Cheese.

QUICK PICKLED CUCUMBERS

5  lbs Cucumbers.

 can pickle spears (#10)

1 tablespoon dill weed.

1/2 tablespoon granulated garlic.

1/4 cup kosher salt.

1/2 cup granulated sugar.

QUICK PICKLED CUCUMBERS

Drain pickle juice from can and reserve. Vacuum seal and refrigerate spears for later use. Whisk all dry ingredients into pickle juice vigorously until salt and sugar have dissolved. Cut cucumbers into 1/4 inch wheels and divide evenly amongst four vacuum seal bags.  Pour liquid evenly into the four bags and carefully vacuum seal each one. Refrigerate until use. 

SMOKED SIMMONS CATFISH DEVILED EGGS

Egg Boiling Method

Place one flat of eggs (30) in the bottom of a large stock pot. They should cover the bottom of the pan in one layer. It’s important that the eggs come straight out of the refrigerator, as room temperature eggs will throw off the timing of the cooking process. Pour enough hot water to cover the eggs by at least three inches. Add one tablespoon (1 T) kosher salt to the pot and place it on the eye over high heat. Once the water comes to a rolling boil (this will happen around the edges first), kill the heat. Leave the pot on the hot eye with the eye turned off and set a timer for 9 minutes 15 seconds. When the timer goes off, remove the eggs immediately and place them into an ice bath. Allow to fully cool before peeling. This method is tested only for large eggs that begin the process straight out of the refrigerator. Smaller or room temperature eggs will require less cooking time.

Catfish Smoking Method

Place at least two pounds (moisture is lost during the cooking process) of Simmons Catfish Fillet Bites on a greased roasting rack inside a hickory wood smoker preferably around 160 degrees F. Allow them to smoke until they are cooked thoroughly, but not more than 4 hours. Refrigerate before blending into deviled egg mousse.

Allow eggs and catfish to fully cool. Separate out the yolks, set boiled egg whites aside to fill later. Combine yolks, catfish and all ingredients in a food processor. Blend until very smooth. Pipe the mousse into the cooked egg whites immediately prior to serving. Sprinkle with paprika and garnish with dill.

If serving immediately, place pickles and beets on top of eggs. If preparing for later, serve pickles and beets on the side (to prevent the beets from turning your eggs purple while in the refrigerator).

 

Simmons Catfish Bite Al Pastor by Restaurant Tyler

SERVINGS:

40 Skewers

Skewered, chipotle-marinated Simmons Catfish fillet bites with pineapple, grilled to perfection and served with an avocado and roasted peanut chimichurri.

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SKEWERS

10 lbs Simmons Catfish Fillet Bites (or you may also use Simmons Catfish Fillets cut into 1 oz. pieces).

2 pineapples.

40 six inch wooden skewers.

AL PASTOR MARINADE

1 yellow onion (minced).
20
 garlic cloves (peeled).

1 cup fresh mint.

8 ounces chipotle pepper in adobo sauce.

1/2 gallon orange juice.

8 limes (juiced).

1 cup soy sauce.

1/2 cup Worcestershire sauce.

1 tablespoon cumin.

1 tablespoon coriander.

1 tablespoon garlic (granulated).

1 teaspoon cinnamon.

1/2 teaspoon nutmeg.

AVOCADO AND PEANUT CHIMICHURRI

2  cups mustard micro greens.

1  avocado (ripe, cored and sliced).

1  cup peanuts (roasted, unsalted).

1  ounce fresh basil.

1/2  ounce fresh mint.

2  tablespoons Dijon mustard.

1/4  cup jalapenos (pickled).

1/2  cup garlic (roasted).

4  limes (juiced).

2  lemons (juiced).

1/4  cup Hoover sauce.

1  cup olive oil.

1  cup orange juice.

1  tablespoon kosher salt.

AVOCADO AND PEANUT CHIMICHURRI

Combine all ingredients into food processor and blend until smooth.   

SIMMONS CATFISH BITE AL PASTOR

Cut the pineapple to roughly the same size as the Simmons Catfish Fillet Bites. If using whole Simmons Catfish Fillets, cut fillets into 1 oz. pieces. Thread four pieces of catfish and four pieces of pineapple onto each 6 in. wooden skewer. Combine all marinade ingredients and blend until smooth. Marinate the whole skewers in the al pastor marinade for at least 4 hours prior to grilling. While grilling, baste skewers with marinade. Serve with the avocado peanut chimichurri.

(662) 746-5687  |  Info@simmonscatfish.com  |  2628 Erickson Road, Yazoo City, Ms 39194
© 2019 Simmons Catfish. All Rights Reserved. 

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