Spicy Catfish Strips with Thai Peanut Dipping Sauce


Spicy Catfish Strips with Thai Peanut Dipping Sauce


  • 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


  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. 

Grilled Citrus Rosemary Catfish


Grilled Citrus Rosemary Catfish


  • 4 U.S. Farm-Raised Catfish Fillets

  • 1/2 fresh lemon per fillet

  • Salt and pepper to taste

Citrus Sauce

  • Juice and zest of 1 lime

  • Zest of 1 lemon

  • Zest of 1 orange

  • 6 ounces pineapple juice

  • 1/2 cup brown sugar

  • 1 tablespoon fresh rosemary, chopped

  • 1/4 teaspoon salt


  1. Preheat grill.

  2. To make Citrus Sauce, combine all ingredients in a small sauce pan. Bring to boil; reduce heat and simmer 5 minutes.

  3. Place catfish in shallow dish and squeeze 1/2 fresh lemon over each. Sprinkle with salt and freshly ground black pepper. Let sit 5 minutes.

  4. Place catfish fillets on grill skin side up for 3 to 4 minutes. Flip over and grill 2 to 3 more minutes.

  5. Transfer catfish to serving plate and spoon warmed Citrus Sauce over fillets.

Serves 4. 

All–American Jalapeño and Honey BBQ Catfish


All–American Jalapeño and Honey BBQ Catfish


  • 2 U.S. Farm-Raised Catfish Fillets

  • 1 lemon, halved

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

Jalapeño and Honey BBQ Sauce

  • 2 tablespoons sweet pickled jalapeños, chopped

  • 2 tablespoons honey

  • 1/2 cup of your favorite BBQ sauce


  1. Preheat grill.

  2. To make Jalapeño and Honey BBQ Sauce, combine ingredients in microwave-safe bowl. Cook 30 seconds or until heated through.

  3. Place catfish in shallow dish and squeeze 1/2 fresh lemon over each fillet.

  4. Season fillets with salt and pepper.

  5. Place fillets on well-oiled grill for approximately 3 to 4 minutes; turn and grill 2 to 3 minutes more.

  6. Transfer catfish to serving plate and drizzle with warm Jalapeño and Honey BBQ Sauce.

Serves 2. 

Sesame-Crusted Catfish with Sweet & Sour Sauce


Sesame-Crusted Catfish with Sweet & Sour Sauce



  • 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


  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.

Grilled Lemon Grass Catfish with Hoisin-Ginger Sauce


Grilled Lemon Grass Catfish with Hoisin-Ginger Sauce



  • 4 U.S. Farm-Raised Catfish fillets

  • 2 tablespoons vegetable oil

  • 1 tablespoon minced fresh lemon grass, or grated lemon zest, to taste

Hoisin-Ginger Sauce

  • 1 tablespoon vegetable oil

  • 2 tablespoons finely minced yellow onion

  • 1 cup hoisin sauce

  • 1 cup water

  • 1/3 cup rice wine vinegar or white vinegar

  • 1/4 teaspoon ground chili paste (optional; see Note)


  1. Place catfish in a shallow pan and sprinkle with oil and lemon grass or lemon zest. Set aside.

  2. To make the sauce, heat oil in a small saucepan over medium heat. Add onion and garlic and sauté for about 1 minute. Add hoisin sauce, water, vinegar and chili paste, if using. Reduce heat and simmer for about 10 minutes or until a creamy consistency. If sauce is too thick, add more water. Set aside.

  3. Prepare a grill or preheat the broiler.

  4. Place fillets on an oiled grill rack or broiler pan rack. Grill or broil fillets about 4 inches from the heat source for 2 or 3 minutes on each side, or until fish flakes easily when tested with a fork. Place fillets on serving plates and spoon a little of the sauce on top. Sprinkle with green onions and peanuts and serve.

Notes: Hoisin sauce and chili paste are available at Asian markets.

General Tso’s Catfish


General Tso’s Catfish

4 U.S. Farm-Raised Catfish Fillets, cut into 1-inch chunks
¼ cup cornstarch
Oil for frying
3 tablespoons rice vinegar
3 tablespoons soy sauce
2 teaspoons hoisin sauce
¼ cup water
3 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced ginger
½ teaspoon red chili flakes
2 cloves garlic, minced

Rice (for serving)


  1. Toss catfish with ¼ cup cornstarch and set aside.

  2. Add oil to a medium-size pan and heat to 380°F.

  3. In a small bowl, combine vinegar, soy, hoisin, water, sugar and 1 tablespoon cornstarch.

  4. When oil is ready, carefully add catfish and fry until golden and crispy. Remove from pan and drain on paper towels.

  5. In another saucepan, heat 1 tablespoon vegetable oil. Add ginger, chili flakes and garlic and cook for 30 seconds. Add vinegar mixture and cook an additional 30 seconds.

  6. Add in cooked catfish and toss to coat. Garnish with sliced green onion and additional chili flakes. Serve with rice.


Yields: 4 servings

Catfish Parmesan with Red Pepper Sauce


Catfish Parmesan with Red Pepper Sauce

2 U.S. Farm-Raised Catfish Fillets, cut in half
½ pound spaghetti noodles
1 (24-ounce) jar of marinara sauce
1 cup jarred roasted red bell peppers
1 cup milk
1 egg
1 cup panko breadcrumbs
1 cup Parmesan, finely grated
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon dried oregano
2 tablespoons all-purpose flour
3 tablespoons vegetable oil
1 cup mozzarella cheese, shredded
Fresh basil, chiffonade for garnish


  1. Preheat oven to 350°F. Lightly coat a 13×9-inch baking dish with cooking spray. Prepare noodles according to package directions. Place cooked noodles in four separate portions into the pan for easy serving.

  1. In a blender, combine marinara and roasted red peppers. Blend until smooth. Spoon 2/3 of the sauce over the noodle piles. Set remaining aside.

  1. In a small bowl, whisk together milk and egg. In another bowl, combine the next 8 ingredients. Dust fillets with flour, then dip in egg mixture, then breadcrumb mixture.

  1. Heat oil in a medium-size skillet over medium-high heat. Place breaded fillets in the pan and cook for 3 minutes per side, or until golden brown. Place each cooked fillet on top of the marinara. Spoon remaining sauce over each fillet and sprinkle with cheese.

  1. Cook in the oven for 10 minutes, or until cheese is melted and bubbly. Garnish with basil and serve family style.


Yields: 4 servings

Catfish Wontons with Andouille Sausage

Catfish Wontons with Andouille Sausage.jpg

Catfish Wontons with Andouille Sausage


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

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


  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 Nuggets with Champagne Mustard Sauce


Catfish Nuggets with Champagne Mustard Sauce


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


  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


Catfish Beignets Remoulade Dipping Sauce


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


  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.

Balsamic Glazed Catfish


Balsamic Glazed Catfish


4 U.S. Farm-Raised Catfish fillets
Salt and pepper
1 cup all-purpose flour
Olive oil

½ cup balsamic vinegar
¼ cup white wine
2 tablespoons honey
1 tablespoon Dijon mustard
½ tablespoon fresh rosemary, chopped
1 clove garlic, finely minced


15-16 strips of bacon
3 (15-ounce) vertical-packed green beans
1 cup brown sugar
1 cup melted butter or oil
¾ tablespoon garlic salt
1 tablespoon soy sauce
1 teaspoon rosemary
1 teaspoon dried basil



  1. PREPARE glaze by mixing balsamic vinegar, white wine, honey, Dijon mustard, rosemary and garlic in a heavy, small pan.
    Heat over medium-high heat until boiling. Reduce heat and simmer until sauce has been reduced to about 1⁄3 cup (10-15 minutes). Remove from heat and allow to cool. Sauce will thicken as it cools.

  2. HEAT about ¼ cup olive oil in a heavy skillet over medium high heat.

  3. SEASON catfish fillets with salt and pepper and dredge in flour, shaking off excess. Place two fillets at a time, rounded side down, and cook 3-4 minutes until golden brown. Turn fillets and cook an additional 3-4 minutes or until done. Remove from skillet and sauté remaining two fillets.

  4. PLATE catfish fillets and drizzle with balsamic reduction. Serve with green bean bundles.


  1. CUT bacon strips in half.

  2. WRAP 9-10 beans with a strip of bacon and secure with a toothpick.

  3. PLACE in a 9 x 13 baking dish.

  4. MIX brown sugar, butter, garlic salt, soy sauce, rosemary and basil; pour over green beans.

  5. REFRIGERATE overnight.

  6. RE-SPOON sauce over bundles before baking.

  7. BAKE at 350˚F for 30 minutes, uncovered. Serve hot.