Tortilla-Crusted Catfish with Pineapple Salsa


Tortilla-Crusted Catfish with Pineapple Salsa

8 U.S. Farm-Raised Catfish Fillets

  • 1 egg

  • ½ cup milk

  • ½ cup all-purpose flour

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ¼ teaspoon cayenne pepper

  • 2 cups crushed tortilla chips

  • ¼ cup vegetable oil

  1. COMBINE egg and milk in a shallow bowl and whisk together.

  2. COMBINE flour, salt, black pepper and cayenne pepper in another shallow bowl. In a third bowl, place crushed tortilla chips.

  3. DREDGE fillets in flour mixture, then egg mixture, then crushed chips, coating well.

  4. BROWN fillets in vegetable oil over medium-high heat, presentation side down, for 3 to 4 minutes.

  5. TURN fillets and cook 3 to 4 more minutes or until done.

  6. SERVE with Pineapple Salsa.


Pineapple Salsa

  • 2 Roma tomatoes, seeded and finely diced

  • ½ cup fresh pineapple, peeled, cored and finely diced

  • ½ cup red onion, finely diced

  • ¼ cup chopped cilantro

  • 2 garlic cloves, finely minced

  • 1 teaspoon finely diced jalapenos

  • 1 tablespoon lime juice

  • ½ teaspoon sugar

  • ½ teaspoon white balsamic vinegar

  • Pinch salt and pepper

  1. COMBINE all ingredients in a bowl and chill before serving.

Southwestern Pan-Fried Catfish


Southwestern Pan-Fried Catfish


  • 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


  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.

Catfish Piccata


Catfish Piccata

4 U.S. Farm-Raised Catfish Fillets

  • 1 egg

  • ½ cup milk

  • 1 cup flour

  • 1 teaspoon salt

  • ½ teaspoon pepper

  • 2 cups panko breadcrumbs

  • ½ cup olive oil

  • 2 tablespoons butter

  • 4 cloves garlic, minced

  • 1 cup white wine

  • 2 lemons, zested and juiced

  • ½ cup capers

  • ½ cup butter

  • Salt and pepper to taste

  • 2 tablespoons parsley, roughly chopped for garnish

  1. COMBINE egg and milk in a small shallow bowl. In another shallow bowl combine flour, salt and pepper. In a third shallow bowl place panko.

  2. HEAT oil and butter in a large nonstick skillet over medium-high heat. Dip catfish fillet in flour mixture, then egg wash, then panko. Cook for 3 to 5 minutes, turn over and cook for another 3 to 5 minutes. Repeat with remaining fillets.

  3. ADD garlic to hot pan, and sauté for 30 seconds. Add white wine and simmer for 3 minutes. Add lemon juice, zest and capers; simmer until reduced to ¼ cup. Remove from heat; whisk in cold butter. Season with salt and pepper to taste and garnish with parsley. Spoon over fillets.

Catfish Napoleon with Fried Green Tomatoes


Catfish Napoleon with Fried Green Tomatoes

2 U.S Farm-Raised Catfish Fillets
1 egg
½ cup buttermilk
¾ cup cornmeal
½ cup all-purpose flour
2 teaspoons salt
1 teaspoon pepper
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon cayenne pepper
6 slices of green tomatoes, 1/4-inch-thick (about 2 tomatoes)
1 cup vegetable oil


  1. Heat oil to 350°F in a large skillet.

  2. Whisk egg and buttermilk in a small bowl. In another bowl, stir together cornmeal, flour and seasonings. Dip tomato slices in egg mixture, then dredge in cornmeal mixture, shaking off excess.

  3. Fry tomato slices, in batches, in hot oil for 1 minute on each side; drain on paper towels. Remove any excess oil from the pan.

  4. Season catfish fillets with salt and pepper and place in the skillet. Cook for 3 minutes, flip and cook an additional 3 minutes. Remove from pan. Cut fillets in half. Place a fried tomato on the plate and top with catfish. Repeat, ending with tomato on top. Serve with a side salad and your favorite dressing.


Yields: 2 servings

Bronzed Catfish


Bronzed Catfish

4 U.S. Farm-Raised Catfish Fillets

  • 2 teaspoons paprika

  • 2 teaspoons dried oregano

  • 2 teaspoons dried thyme leaves

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 pinch cayenne pepper

  • 2 teaspoons olive oil

  • 1 teaspoon butter

IN A SMALL BOWL, stir spices together until well mixed. Sprinkle both sides of fish with spice mixture, patting onto fillets.

  1. HEAT oil with butter in a large, nonstick frying pan over medium-high heat. When it begins to bubble, add fillets.

  2. COOK until fish flakes, about 4 minutes per side, and serve.