Crispy Fried Catfish with Tomato-Field Peas and Garlic Mayonnaise

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Crispy Fried Catfish with Tomato-Field Peas and Garlic Mayonnaise

  • 4 U.S. Farm-Raised Catfish Fillets (about 6 ounces each)

  • Salt and pepper to taste

  • Peanut oil

     

  • PAT catfish dry with paper towels. Generously season fillets on both sides with salt and pepper. In a large, heavy skillet, heat ¼ inch peanut oil until ripples begin to appear. Carefully add catfish fillets to hot oil; fry until crisp and golden brown, about 3 to 4 minutes on each side.

  • REMOVE from skillet; drain on paper towels. Serve with Tomato-Field Peas and Garlic Mayonnaise.

 

Tomato-Field Peas

  • 4 cups ripe tomatoes, cut into

  • ½-inch pieces

  • 1½ cups blanched field peas, cut into 1-inch pieces

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ½ cup torn basil leaves

  • 1 tablespoon olive oil

 

  1. IN A LARGE BOWL, toss tomatoes and field peas with salt and pepper. Add basil leaves; drizzle with olive oil. Stir in 1 tablespoon of Garlic Mayonnaise. Mix well and taste for seasoning. Serve with fried catfish, drizzling Garlic Mayonnaise over fillets.

Coconut Catfish with Sweet Dipping Sauce

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Coconut Catfish with Sweet Dipping Sauce

Ingredients

  • 2 pounds U.S. Farm-Raised Catfish Fillets, cut into 1-inch strips

  • 2 cups all-purpose flour, divided

  • ½ teaspoon baking powder

  • ½ teaspoon paprika

  • ½ teaspoon salt

  • ¼ teaspoon cayenne pepper

  • 1 (12-ounce) can beer

  • 1 (14-ounce) package

  • sweetened flaked coconut

  • Vegetable oil

Sweet Dipping Sauce

  • 1 (10-ounce) jar orange marmalade

  • 3 tablespoons prepared horseradish

  • 3 tablespoons Creole mustard

Mix above ingredients. May
be served hot or cold.

Instructions

  1. COMBINE 1½ cups flour, baking powder, paprika, curry powder, salt, cayenne pepper and beer in a large bowl.

  2. DREDGE catfish strips in ½ cup flour.

  3. DIP strips in beer batter and roll in coconut.

  4. FRY coated strips in deep, hot oil (350° F) until coconut is golden brown. Drain on paper towels. Place on serving dish with Sweet Dipping Sauce.

SERVES 6-8

Classic Fried Catfish with Hushpuppies and Tartar Sauce

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Classic Fried Catfish with Hushpuppies and Tartar Sauce

Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets

  • ¾ cup yellow cornmeal

  • ¼ cup all-purpose flour

  • 2 teaspoons salt

  • 1 teaspoon cayenne pepper

  • ¼ teaspoon garlic powder

  • Vegetable oil for frying

Hushpuppies

  • 1½ cups self-rising cornmeal

  • ½ cup self-rising flour

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • ¼ cup jalapeños, finely chopped (optional)

  • 4 green onions, thinly sliced

  • 1 cup buttermilk

  • 1 large egg, beaten

  • ½ cup sharp cheddar cheese, shredded

PREHEAT oil to 350° F. Combine cornmeal, flour, sugar and salt. Mix well. In a separate bowl, combine jalapeños, onions, buttermilk, egg and cheese. Add to dry ingredients, stirring until just moistened. Cover with plastic wrap and let rest for 15 minutes. Drop batter by
heaping teaspoons into heated oil and fry, turning hushpuppies to cook evenly, until golden brown.

Tartar Sauce

  • 1 cup mayonnaise

  • 2 teaspoons Dijon mustard

  • 3 tablespoons sweet pickles, finely chopped

  • 2 tablespoons capers, chopped

  • 3 tablespoons green onions (use white bulb of onion), finely chopped; reserve green leaves for making hushpuppies)

  • 2 teaspoons lemon juice

  • 1 tablespoon fresh parsley, chopped

  • Salt and pepper to taste

COMBINE mayonnaise, mustard, pickles, capers, green onions, lemon juice and parsley. Mix well. Add salt and pepper. Chill before serving to allow the flavors to marry

Instructions

  1. COMBINE cornmeal, flour, salt, cayenne pepper and garlic powder.

  2. COAT catfish with mixture, shaking off excess. Fill a large, heavy skillet half full with vegetable oil. Heat to 350° F.

  3. ADD catfish in a single layer, and fry until golden brown, 5 to 6 minutes, depending on size.

  4. REMOVE fish from oil and drain on paper towels.

  5. SERVE with Hushpuppies and Tartar Sauce.

SERVES 4

Spicy Catfish Strips with Thai Peanut Dipping Sauce

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Spicy Catfish Strips with Thai Peanut Dipping Sauce

Ingredients

  • 2 U.S. Farm-Raised Catfish Fillets, cut into 1-inch strips

  • 2 tablespoons chili sauce, such as Sriracha sauce

  • 1/2 cup fish breading

  • 1 tablespoon Chinese 5 Spice

  • 2 cups vegetable oil

Thai Peanut Dipping Sauce

  • 1/2 cup reduced-fat coconut milk

  • 3 tablespoons peanut butter

  • 1 tablespoon reduced-sodium soy sauce

  • 1/4 teaspoon red pepper flakes

  • 1/4 teaspoon sesame oil

  • 1 garlic clove, minced

Instructions

  1. In a small bowl, mix breading and Chinese 5 Spice. Add catfish strips a few at a time, tossing gently to coat with breading; shake off any excess.

  2. In a large skillet, heat oil to 350° F. Add catfish strips slowly and cook until golden brown, turning once (about 4 minutes).

  3. Remove strips from oil and drain on paper towels. Place on a serving dish with Thai Peanut Dipping Sauce.

Thai Peanut Dipping Sauce

  1. In a small saucepan, whisk together all ingredients over medium heat; bring to a simmer.

  2. Reduce heat to low; cook 5 minutes. Remove from heat and let cool to room temperature before serving.

Serves 2. 

Spicy Asian Catfish with Stir-Fried Vegetables

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Spicy Asian Catfish with Stir-Fried Vegetables

Ingredients

  • 3 U.S. Farm-Raised Catfish Fillets

  • 3 teaspoons Chinese 5 Spice

  • 1/2 cup Asian marinade

  • 4 tablespoons olive oil

  • 1 cup sliced mushrooms

  • 1 cup snow peas

  • 1 cup bias-cut celery (thin)

  • 1 cup sliced red and yellow bell peppers

  • 2 teaspoons corn starch

  • 1 cup bean sprouts

  • 1/2 teaspoon salt

  • Cooked rice or noodles for serving

Asian Marinade

  • 6 ounces pear juice

  • 1/4 cup soy sauce

  • 1/4 cup rice vinegar

  • 1 tablespoon fresh ginger, grated

  • 1/2 teaspoon ground red pepper

  • 1/4 cup honey

  • 1/2 teaspoon ground mustard

Instructions

  1. To make Asian Marinade, whisk together all ingredients in medium bowl.

  2. Cut catfish into bite-size chunks. Place in shallow dish and add Chinese 5 Spice; toss to coat. Add 1/2 cup Asian Marinade and toss to coat; let sit 10 minutes.

  3. While fish is marinating, heat large skillet or wok over high heat for 2 minutes; add oil. Add all vegetables except bean sprouts; cook 3 minutes, stirring frequently. Remove with slotted spoon and set aside. Add catfish to hot skillet and stir-fry 2 minutes.

  4. Mix in 2 teaspoons of corn starch and reserved marinade; stir until there are no lumps. Add marinade and corn starch mixture to pan. Add vegetables and bean sprouts. Cook 2 minutes or until sauce has thickened. Season with salt.

  5. Remove from heat and plate with your choice of rice or noodles.

Serves 4-6. 

Cajun Catfish with Honey Dijon Bacon Potato Salad

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Cajun Catfish with Honey Dijon Bacon Potato Salad

  • 4 U.S. Farm-Raised Catfish Fillets

  • ½ cup fish breading

  • 1 tablespoon Creole seasoning

  • 1½ to 2 cups frying oil

  1. COMBINE fish breading and Creole seasoning in a shallow bowl. Coat catfish in breading, lightly shaking off any excess. In large skillet, HEAT oil over high heat. Fry catfish until golden brown, about 3 minutes per side.

  2. PLACE on paper towel to drain.

  3. SERVE immediately with Honey Dijon Bacon Potato Salad.

 

Honey Dijon Bacon

Potato Salad

  • 5 cups baby Yukon Gold potatoes, cooked and quartered

  • 1 medium red onion, diced

  • 1½ cups celery, diced

  • 1 cup bacon, cooked, drained and chopped

  • 2 tablespoons honey

  • 2 tablespoons mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 tablespoon Creole mustard

  • 1 tablespoon fresh parsley, chopped

  • Salt and pepper to taste

  • Hot sauce to taste

  1. COMBINE all ingredients and mix well. ADJUST seasoning with salt, pepper and hot sauce.

  2. COVER and refrigerate.

Catfish and Biscuits

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Catfish and Biscuits

  • 2 U.S. Farm-Raised Catfish Fillets

  • 1½ tablespoons Cajun seasoning

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • ½ red onion, finely diced

  • ½ cup celery, thinly sliced

  • ½ red bell pepper, finely diced

  • ½ green bell pepper, finely diced

  • 4 large button mushrooms, sliced

  • 1 large garlic clove, minced

  • 1½ cups heavy cream

  • 1 teaspoon hot sauce

  • Salt and pepper to taste

  • 8 biscuits, cooked as directed

 

  1. SPRINKLE catfish with Cajun seasoning.

  2. PLACE large skillet over medium-high heat. Add butter and olive oil. When butter is melted and hot, add catfish. Cook 4 minutes, turn and cook another 4 minutes. Remove from skillet and set aside.

  3. ADD onion, celery, bell peppers and mushrooms to skillet; cook 4 minutes. Add garlic; cook 2 more minutes. Add heavy cream, stirring to combine. Cook 4 minutes or until cream mixture has reduced by half. Season with hot sauce, salt and pepper.

  4. SPLIT biscuits and place on serving plate. Cut fillets in half; place one half on each split biscuit and spoon sauce over each.

Catfish Sweet Potato Cakes

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Catfish Sweet Potato Cakes

Ingredients

4 U.S. Farm-Raised Catfish fillets
Salt
3 sweet potatoes
1 russet potato
½ bulb roasted garlic, mashed
1 egg, beaten
1 tablespoon fresh tarragon,
chopped
1 egg, beaten
1 cup panko breadcrumbs
Olive oil
Fresh tarragon or cilantro

LIME MAYONNAISE

2 tablespoons cilantro chopped
½ cup mayonnaise
1 lime, zested
1 tablespoon lime juice

Instructions

  1. PREHEAT oven to 350˚F.

  2. SEASON catfish fillets with salt. Lightly spray a small baking dish with vegetable oil. Place fillets in dish and bake for 15-20 minutes or until done. Let cool and flake.

  3. PEEL and chop potatoes. In a medium boiler, cover potatoes with water and add a pinch of salt. Bring to a boil. Lower heat and simmer until potatoes are soft. Drain.

  4. MASH potatoes in a large bowl and set aside to cool. When cool, add garlic, egg and tarragon; gently fold in catfish flakes.

  5. SHAPE into 3-inch cakes. Dip in beaten egg, then in breadcrumbs. Chill cakes in the refrigerator 30-60 minutes to firm them.

  6. HEAT olive oil in a skillet over medium-high heat. Fry cakes until golden brown. Place on paper towel to drain.

  7. TOP with a teaspoon of lime mayonnaise and garnish with a sprig of fresh tarragon or cilantro.

  8. TO MAKE LIME MAYONNAISE combine all ingredients and chill.

Southwestern Pan-Fried Catfish

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Southwestern Pan-Fried Catfish

Ingredients

  • 1/4 cup all-purpose flour

  • Salt and freshly ground black pepper

  • 2 U.S. Farm-Raised Catfish fillets

  • Pinch of chili powder

  • 1/4 cup clarified butter or canola oil

  • 1 teaspoon finely chopped garlic

  • 1/4 cup white wine

  • 1/4 cup chopped green chili peppers

  • 1 tablespoon finely chopped tomato

  • 1/2 tablespoon butter or margarine

  • 1/2 tablespoon chopped green onion

Instructions

  1. Place flour in a shallow dish or on a piece of wax paper; season with salt and pepper. Lightly coat catfish fillets with seasoned flour. Set aside on a wax paper-lined baking sheet. Dust fillets with chili powder.

  2. Place a large skillet over medium heat. Pour in clarified butter or canola oil. Add garlic and saute until lightly browned. Place catfish fillets in pan and cook over medium-high heat 2 to 3 minutes or until browned. Turn fillets over and cook 1 minute more. Add wine, chili peppers, tomato and a pinch of salt and pepper. Cover and cook until fish flakes easily when tested with a fork.

  3. Place fillets on serving plates. Add butter and green onion to sauce in skillet. Stir until blended and pour over catfish.

Sesame-Crusted Catfish with Sweet & Sour Sauce

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Sesame-Crusted Catfish with Sweet & Sour Sauce

Ingredients

Catfish

  • Vegetable oil for pan frying

  • 4 U.S. Farm-Raised Catfish fillets

  • 1/2 cup sesame seeds

Sweet & Sour Sauce

  • 1 tablespoon white vinegar

  • 2 tablespoons brown sugar (can substitute white sugar)

  • 1 1/2 tablespoons ketchup

  • 1 1/4 teaspoons soy sauce, preferably low sodium

  • 1/4 cup water

  • 1 tablespoon corn or canola oil

  • 1 medium clove fresh garlic, finely minced

  • 4 quarter-sized slices fresh ginger, peeled and minced

  • 1 1/2 teaspoons cornstarch, disolved in 1 tablespoon of water

Instructions

  1. Heat one inch of oil in a large, heavy skillet over medium heat.

  2. While oil is heating, rinse catfish fillets and pat dry with paper towels. Place sesame seeds in a shallow dish. Press fillets into sesame seeds to fully coat on both sides.

  3. Carefully place catfish, one fillet at a time, in the hot oil and cook for 3 to 4 minutes on each side, or until fish flakes easily when tested with a fork. Drain on paper towels. Serve fillets with sauce spooned over them.

  4. For the sweet and sour sauce: in a mixing bowl, combine and dissolve the first five ingredients and keep nearby

  5. Heat a small but heavy saucepan over high heat until hot and then add the oil. When oil is hot, add the garlic and ginger, and stir for 10-12 seconds. Do not brown. Add the bowl of liquids to the saucepan of garlic and ginger and heat until bubbling. Stir in the cornstarch mixture. Stir until sauce thickens. Remove from heat.

  6. Optional: For a hot-spicy taste, add 1/2 teaspoon of Thai sriracha hot sauce to the sweet and sour sauce.

Catfish Po-Boys with Pesto & Roasted Red Peppers

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Catfish Po-Boys with Pesto & Roasted Red Peppers

Ingredients

  • 4 Lauren Farms 2-3 oz. catfish fillets

  • 1 egg, beaten

  • 1 cup Italian seasoned breadcrumbs, add salt and pepper to taste

  • ¼ cup vegetable oil *option: ½ olive oil and ½ canola oil mixture

  • 4 four inch rolls, split or French bread cut into 4 inch pieces

  • ½ cup prepared pesto sauce (Basil pesto can be found in the jarred spaghetti section of the grocery store)

  • 8 jarred roasted red pepper halves (or sliced roasted red peppers)

  • 8 lettuce leaves

  • 8 thin slices provolone cheese

Instructions

  1. In separate shallow bowls, place egg and breadcrumbs. Dip each catfish fillet into egg; then coat in breadcrumbs shaking off excess.

  2. In a large skillet, heat oil over medium-high heat. (* 375 for an electric skillet). Cook the fillets, a few at a time until golden brown and opaque in center; about 3 minutes on each side; drain on paper towels. Spread cut sides of the rolls with pesto.

  3. On bottoms of rolls, layer roasted red peppers, lettuce leaves and provolone; top each with a catfish fillet. Place roll tops on fish.

Yield:  4 portions.

Perfect Fried Catfish Strips

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Perfect Fried Catfish Strips


4 U.S. Farm-Raised Catfish Fillets, cut into strips
½ cup dill pickle juice
2 eggs
½ cup milk
4 cups flour
2 tablespoons powdered sugar
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
½  teaspoon garlic powder
½  teaspoon celery seed
½  teaspoon dried basil
2 cups oil
Pickle slices and honey mustard (for serving)

 

  1. Pour pickle juice over catfish strips and marinate in refrigerator for 1 hour. Remove and set aside for 15 minutes to allow catfish to come up to room temperature.

  2. Beat eggs with milk in a bowl. Combine flour, sugar and spices in another bowl.

  3. Pat catfish dry and dip pieces into egg mixture, coating both sides, then coat in flour.

  4. Heat oil to 375°F in a skillet. Fry strips for about 2 minutes on each side, or until golden and cooked through. Serve with pickle slices and honey mustard.

Yields: 4 servings

Nashville-Style Fried Catfish

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Nashville-Style Fried Catfish

Ingredients

4 U.S. Farm-Raised Catfish Fillets, cut into strips

1 cup milk

2 tablespoons Nashville Hot Sauce

2 cups flour

2 teaspoons salt

1 teaspoon pepper

1 teaspoon garlic powder

1 tablespoon smoked paprika

White bread and sliced pickles (for serving)

 

NASHVILLE HOT SAUCE

1 cup vegetable oil

3 tablespoons cayenne pepper

1 tablespoon red pepper flakes

1 teaspoon parsley, dried

1 teaspoon salt

1 tablespoon hot sauce

2 tablespoons dark brown sugar

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon paprika

 

Instructions

  1. COMBINE milk and hot sauce in a bowl; then add catfish. Marinate for 1 hour.

  2. PREHEAT deep fryer to 350°F.

  3. In a shallow bowl, COMBINE flour, salt, pepper, garlic powder and paprika. Coat catfish evenly with flour mixture, and dust off extra.

  4. ADD catfish to fryer and cook 5 minutes, or until golden brown. Repeat in batches until all catfish is cooked.

  5. BRUSH each catfish strip with a generous amount of remaining Nashville Hot Sauce.

  6. SERVE with white bread and pickles.


Catfish Muffeletta

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Catfish Muffeletta

Ingredients

  • 3 tablespoons olive oil

  • 3 U.S. Farm-Raised Catfish fillets

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground pepper

  • 2 tablespoons lemon juice

  • 1/2 cup giardeniara marinated garden salad, corsely chopped

  • 2 tablespoons pitted olives, sliced

  • 3 tablespoons chopped fresh parsley

  • 1 clove garlic, minced

  • 1 round loaf Italian bread (8 to 9 inches in diameter)

  • 1 medium tomato, thinly sliced

  • 1 bunch arugula

  • 1 pound sliced provolone cheese (optional)

Instructions

  1. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Season catfish fillets with salt and pepper. Fry fillets in the hot oil, in batches if necessary, for 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Place fillets on a plate to cool and drizzle with lemon juice.

  2. Drain giardeniara and place in a small bowl. Add olives, parsley, garlic and the remaining tablespoon of olive oil and mix until combined.

  3. Slice the bread in half horizontally and pull out most of the soft white part in the middle. Spread half of the giardeniara mixture in the hollow of the bottom piece of bread. Arrange the fillets in a single layer over the vegetables. Top with layers of tomato slices, arugula leaves and provolone slices, if using, and remaining giardeniara mixture. Place the other half of the bread on top, pressing firmly into place.

  4. Using a serrated knife, cut the sandwich into wedges and serve. The wedges can be individually wrapped and served at a picnic.

Catfish on a Stick with Pickles, Peppers and Onions

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Catfish on a Stick with Pickles, Peppers and Onions

4 U.S. Farm-Raised Catfish Fillets, cut into 1 ½-inch pieces
Oil for deep-frying
1 large onion
1 large red bell pepper
1 cup dill pickle slices
12 large wooden skewers
2 cups flour
½ cup cornstarch
1 tablespoon garlic powder
2 tablespoons salt
2 teaspoons black pepper
2 teaspoons paprika
2 teaspoons baking powder
3 cups cold water
1 teaspoon Louisiana hot sauce

 

  1. Heat oil to 350°F degrees in a very large skillet or deep fryer.

  2. Peel and quarter onions, then separate. Cut bell pepper into pieces about the same size as the catfish.

  3. Skewer a piece of catfish, then onion, bell pepper and pickle. Repeat until skewer is full.

  4. Combine remaining ingredients for batter.

  5. Dip skewers into batter to coat well and fry about 2 minutes on each side, or until light golden.

  6. Serve warm.

 

Yields: 4 servings

Catfish Wontons with Andouille Sausage

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Catfish Wontons with Andouille Sausage

Ingredients

2 U.S. Farm-Raised Catfish fillets
8 ounces Pepper Jack cheese
1 pound Andouille sausage
5 egg roll wrappers
1 egg
1 tablespoon water
Oil for frying

SAUCE
¾ cup white sugar
1⁄3 cup white vinegar
2⁄3 cup water
¼ cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch
Crushed red pepper
(optional)

Instructions

  1. CUT catfish fillets into 1″x 1″x½” pieces.

  2. SLICE cheese into 1”x 1”x¼” pieces and sausage into ¼ inch rounds.

  3. CUT egg roll wrapper in half. Make an egg wash by mixing egg and water. Brush egg wash on top of egg roll. Stack catfish, cheese and sausage on egg roll, wrap filling, and pinch edges closed with a fork.

  4. ADD oil to a heavy, small pan and heat to medium high.
    Add several wraps at a time and cook 3-4 minutes, turning frequently until golden brown. Remove from pan and drain on a paper towel.

  5. SERVE with Sweet and Sour Sauce.

  6. TO MAKE SAUCE mix all ingredients in a small pan and bring to a boil. Reduce heat to simmer and cook for 10-15 minutes, stirring constantly until thickened slightly. The sauce will thicken more as it cools.

  7. SERVE with Sweet and Sour Sauce.

Catfish Sliders with Wasabi Mayonnaise

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Catfish Sliders with Wasabi Mayonnaise

Ingredients

4-6 U.S. Farm-Raised Catfish fillets
1⁄4 cup all-purpose flour
¾ cup yellow cornmeal
2 teaspoons salt
1-1½ cups vegetable oil
Slider rolls, buttered
Green leaf lettuce, torn
Purple onion, sliced
Roma tomatoes, sliced
Avocado, sliced

SAUCE
1 cup mayonnaise
¼ cup prepared wasabi
1 teaspoon freshly grated ginger
2 tablespoons soy sauce
1 teaspoon sugar
1 pinch of salt
(optional)

Instructions

  1. CUT catfish fillets to approximate size of slider roll. Use smaller pieces to fry and enjoy while you are cooking.

  2. COMBINE flour, cornmeal and salt. Coat catfish with mixture.

  3. ADD vegetable oil to medium-sized heavy skillet. Heat to 350˚F. Fry fillets for 5-6 minutes or until golden brown. Remove catfish from oil and drain on paper towels.

  4. BROWN sliced and lightly buttered slider rolls in skillet.
    Add wasabi mayo to top and bottom of roll. Assemble with the lettuce, onion, tomatoes and avocado. Garnish with a decorative toothpick.

  5. TO MAKE SAUCE combine all ingredients thoroughly. Taste and adjust seasonings. Cover and refrigerate until ready to use.

Cashew Crusted Catfish with Tomato Basil Cream

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Cashew Crusted Catfish with Tomato Basil Cream

Ingredients

  • 3 tablespoonsolive oil

  • 1/2 cup minced onion

  • 4 cloves garlic, minced

  • 2 cups canned crushed tomatoes

  • 1/4 cup chicken stock or canned broth

  • 1/4 cup heavy cream

  • 1/4 cup minced fresh basil leaves

  • 2 cups ground cashews

  • 2 teaspoons garlic powder

  • 1 teaspoon cayenne pepper

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon black pepper

  • 2 eggs, beaten

  • 1/2 cup milk

  • 2 U.S. Farm-Raised Catfish Fillets

  • Vegetable oil for frying

Instructions

  1. To prepare the tomato basil sauce, heat olive oil in a medium saucepan over medium heat. Add onion and garlic and sauté until translucent. Add crushed tomatoes and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes. Add cream and return to a boil. Simmer for 5 minutes. Stir in basil. Set aside.

  2. To prepare the catfish, mix cashews, garlic powder, cayenne pepper, basil and black pepper in a shallow dish or on a piece of wax paper. Mix eggs and milk in another shallow dish. Dip catfish fillets in the egg mixture, then dredge in the cashew mixture. Set aside on a wax paper-lined baking sheet.

  3. Pour a 1/2 inch of oil into a large skillet and heat over medium heat. Place the fillets in the hot oil and fry for 5 or 6 minutes on each side or until fish flakes easily when tested with a fork. Spoon tomato basil sauce onto each serving plate and top with a catfish fillet.

Catfish Nuggets with Champagne Mustard Sauce

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Catfish Nuggets with Champagne Mustard Sauce

Ingredients

Catfish Nuggets

  • 1/2 cup yellow cornmeal

  • 1 teaspoon salt

  • 1/2 teaspoon dried oregano, crumbled

  • 1/2 cup milk

  • 1 egg

  • 2 pounds U.S. Farm-Rasied Catfish fillets, cut into 1-inch nuggets

  • Vegetable oil for deep frying

Champagne Mustard Sauce

  • 1/2 cup sugar

  • 1/3 cup dry mustard

  • 1/3 cup champagne vinegar or white wine vinegar

  • 2 egg yolks

Instructions

  1. Mix cornmeal, salt and oregano in a shallow dish or on a piece of wax paper. Mix milk and egg in another shallow dish. Dip catfish nuggets into the milk mixture, then dredge in the cornmeal mixture, tossing to coat.

  2. Fill a large skillet half full with vegetable oil and heat to 350°F on a deep-frying thermometer. Add nuggets to the hot oil and fry, working in batches, until golden brown, turning to cook evenly on all sides. Drain on paper towels. Serve immediately with Champagne Mustard Sauce for dipping.

  3. To make Champagne Mustard Sauce: In a small, heavy saucepan mix sugar and mustard. Stir in vinegar and egg yolks. Cook over medium-low heat, stirring constantly with a wire whisk, for 10 minutes or until thickened. Remove from the heat. Transfer to a small bowl, cover and refrigerate until chilled. Before serving, let stand at room temperature about 10 minutes.

Catfish Beignets Remoulade Dipping Sauce

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Catfish Beignets Remoulade Dipping Sauce

Ingredients

Catfish Beignet

  • 2 tablespoons vegetable oil

  • 1/2 cup chopped onion

  • 1 teaspoon salt

  • 1/2 teaspoon cayenne pepper

  • 1 pound U.S. Farm-Raised Catfish fillets, cut into 1/2-inch pieces

  • 1 teaspoon chopped garlic

  • 1/4 cup chopped green onions

  • 3 eggs, beaten

  • 1 1/2 cups milk

  • 2 teaspoons baking powder

  • 3 1/3 cups all-purpose flour

  • Vegetable shortening for deep frying

  • 1 teaspoon Rustic Rub (recipe follows)

Rustic Rub

  • 4 tablespoons paprika

  • 1 1/2 tablespoons cayenne pepper

  • 2 1/2 tablespoons freshly ground black pepper

  • 3 tablespoons garlic powder

  • 1 1/2 tablespoons onion powder

  • 3 tablespoons salt

  • 1 1/4 tablespoons dried oregano

Remoulade Dipping Sauce

  • 1/4 cup lemon juice

  • 1 1/2 cup vegetable oil

  • 1/2 cup chopped onions

  • 1/2 cup green onions

  • 1/4 cup chopped celery

  • 2 tablespoons prepared horseradish

  • 3 tablespoons Creole or whole-grain mustard

  • 3 tablespoons prepared yellow mustard

  • 3 tablespoons ketchup

  • 3 tablespoons chopped fresh parsley

  • 1 teaspoon salt

  • 1/4 teaspoon cayenne pepper

Instructions

  1. Heat oil in a large skillet over medium-high heat. Add onion and sauté for 3 minutes or until slightly wilted. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne pepper. Add catfish pieces and sauté for 2 to 3 minutes. Stir in garlic and green onions. Sauté for 1 minute. Remove from the heat and cool.

  2. Mix eggs, milk, baking powder and remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Add flour, 1/4 cup at a time, beating well until the batter is smooth. Fold in catfish mixture.

  3. Heat shortening in a deep fryer or a large, heavy saucepan to 360°F on a deep-frying thermometer. Drop heaping spoonfuls of batter into the hot oil, one at a time. When the beignets pop to the surface, roll them around with a slotted spoon to brown evenly. Drain on paper towels. Sprinkle beignets with Rustic Rub and serve with Remoulade Dipping Sauce.

  4. For Rustic Rub: Mix all ingredients in a small bowl until well blended. The rub mixture can be stored in an airtight container for up to 3 months. Makes about 1 cup.

  5. For Remoulade Dipping Sauce: Place all ingredients in a food processor and process for 30 seconds. Use immediately or refrigerate the sauce for several days in an airtight container. Makes 2 cups.