Catfish Curry Salad Sandwich

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Catfish Curry Salad Sandwich


  • 2 pounds U.S. Farm-Raised Catfish Fillets

  • ½ cup celery, diced

  • ¼ cup Italian parsley, chopped

  • ¾ cup toasted pecans, chopped (optional)

  • 1½ cups Curry Sauce

  • Salt and pepper to taste

  • 8 large croissants

  • Butter

Curry Sauce

  • 1 tablespoon olive oil

  • ½ small onion, finely diced

  • 1 clove garlic, finely diced

  • 4 teaspoons curry powder

  • 1⁄8 cup cold water

  • 1 cup mayonnaise

  • 1 tablespoon lemon juice

  • Salt and pepper to taste


  1. BRUSH fish with olive oil and season with salt and pepper.

  2. PREPARE fish on grill, under broiler or in a heavy skillet.

  3. COOK 3 to 4 minutes per side until done. Place in refrigerator to
    cool. When cool, cut into bite-sized pieces and add to cooled Curry Sauce.

  4. SPLIT croissants and lightly butter inside. On grill or in a skillet, lightly brown buttered sides. Assemble sandwiches.

Sauce Instructions

  1. SAUTÉ onion and garlic in olive oil until tender. Add curry powder and cook 2 to 3 minutes.

  2. ADD water and incorporate
    into mixture. Remove from heat; add mayonnaise, lemon juice, and salt and pepper. Cool until ready to use. May be made ahead.


Southern-Style Sweet Bourbon-Glazed Catfish with Toasted Pecans


Southern-Style Sweet Bourbon-Glazed Catfish with Toasted Pecans

  • 2 U.S. Farm-Raised Catfish Fillets

  • ¼ cup seasoned cornmeal

  • 2 tablespoons of your favorite seasoning blend

  • ½ cup vegetable oil

  • ½ cup fresh pecans

  1. PLACE cornmeal into shallow dish and mix in seasoning blend. Coat fillets well and shake off any excess.

  2. PLACE large sauté pan over medium heat; add oil. When hot, carefully add catfish. Cook for approximately 3 to 4 minutes. Turn fillets over and cook for 2 more minutes. Place catfish on serving platter.

  3. DISCARD any remaining oil in pan and wipe pan clean with a paper towel. Place pecans into hot pan, shaking constantly. Toast for approximately 5 minutes or until lightly browned. Remove from pan and sprinkle over catfish.

  4. POUR Sweet Bourbon Glaze over catfish fillets. Serve with roasted sweet potatoes and mustard greens.


Sweet Bourbon Glaze

  • ¼ cup dark brown sugar, packed

  • 2 tablespoons bourbon

  • 1 tablespoon molasses

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon soy sauce

  • 1 garlic clove, minced

  • ¼ teaspoon red pepper flakes

  1. WHISK together ingredients in a small sauce pan. Bring to a boil; reduce heat and simmer for 5 minutes.

Spicy Asian Catfish with Stir-Fried Vegetables


Spicy Asian Catfish with Stir-Fried Vegetables


  • 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


  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. 

Catfish Salad in Pita


Catfish Salad in Pita


  • 2 U.S. Farm-Raised Catfish Fillets, cooked and flaked

  • 1 tablespoon Cajun seasoning

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 cup celery

  • 1/2 red onion, finely diced

  • 1/2 cup green onion, thinly sliced

  • 1 cup mayonnaise

  • 1 tablespoon hot sauce

  • Salt and pepper to taste

  • 4 whole-wheat pita rounds, split and opened

  • 8 green leaf lettuce leaves

  • 1 large tomato, sliced (optional)


  1. Sprinkle cooked catfish with Cajun seasoning.

  2. Combine catfish, bell peppers, celery, onion, mayonnaise, hot sauce, and salt and pepper in bowl; mix well.

  3. Place lettuce leaf and tomato slice in each pita half; spoon in catfish salad.

Serves 4.

Catfish Etouffée


Catfish Etouffée


  • 2 U.S. Farm-Raised Catfish Fillets

  • 3 tablespoons olive oil, divided

  • 1 to 2 cups mixed bell peppers, diced

  • 1/2 cup red onion, diced

  • 1/2 cup celery, diced

  • 2 tablespoons fresh garlic, chopped

  • 2 cups of your favorite etouffée sauce

  • 2 teaspoons Cajun seasoning spice blend

  • 1 cup rice, cooked


  1. Heat 2 tablespoons olive oil in sauté pan over high heat; add peppers, onion, celery and garlic. Sauté until onions are soft. Add etouffée sauce and reduce to a simmer.

  2. In another skillet, heat 1 tablespoon olive oil over medium high heat. Sprinkle fillets with Cajun seasoning. Place into skillet and sauté for approximately 4 to 5 minutes.

  3. Turn fillets over and gently pour etouffée sauce over fillets. Reduce heat to low; simmer approximately 5 minutes or until catfish is cooked through.

  4. Serve over rice.

Serves 2. 

Catfish Almondine


Catfish Almondine

  • 2 U.S. Farm-Raised Catfish Fillets

  • 2 tablespoons butter, divided

  • ¼ cup slivered almonds

  • 1 lemon, zested and juiced

  1. In large skillet over medium heat, MELT 1 tablespoon butter. Place fillets serving side down and cook for 4 minutes or until nicely browned.

  2. TURN fillets; cook for 4 more minutes or until done. Remove from skillet and set aside.

  3. ADD remaining butter to skillet. Add almonds, zest and lemon juice. Cook 1 minute or until almonds begin to brown.

  4. PLACE catfish on plate and serve with almondine sauce.

Sautéed Catfish with Chive Cream Sauce

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Sautéed Catfish with Chive Cream Sauce


4 U.S. Farm-Raised Catfish fillets
1 egg
1 cup milk
1 ½ cups all-purpose flour
¼ cup olive oil

2 cloves garlic, chopped
4 tablespoons chives,
2 ounces dry vermouth
1 cup heavy cream
Salt and pepper to taste


  1. WHISK together egg and milk.

  2. DIP catfish fillets into egg mixture, then dredge in flour, shaking off excess.

  3. ADD olive oil to a heavy skillet and heat to medium high. Add 2 fillets, rounded side down, and cook 3-4 minutes until golden brown. Turn fillets and cook an additional 3-4 minutes or until done, and remove from skillet. Sauté remaining two fillets and remove when done.

  4. TO MAKE SAUCE, add garlic and chives and stir gently 1-2 minutes. Deglaze skillet with vermouth. Slowly add cream, stirring constantly until sauce is reduced to desired consistency. Add salt and pepper to taste.

  5. SERVE sauce over catfish fillets.

Horseradish Crusted Catfish with Remoulade

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Horseradish Crusted Catfish with Remoulade


4 U.S. Farm-Raised Catfish fillets
2 tablespoons horseradish
2 tablespoons Creole mustard
2 tablespoons garlic, chopped
¼ cup parsley, chopped
1 teaspoon lemon juice
1 cup panko breadcrumbs
½ cup olive oil, divided

1 cup mayonnaise
1⁄3 cup Creole mustard
1 tablespoon sweet paprika
¼ cup green onion, chopped
1 tablespoon Dijon mustard
1½ teaspoons horseradish
¼ teaspoon Worcestershire sauce
¼ teaspoon lemon juice
¼ teaspoon garlic, minced
1 teaspoon capers, chopped (optional)
¼ teaspoon Louisiana hot sauce



  1. PREHEAT oven to 350˚F.

  2. COMBINE horseradish, mustard, garlic, parsley and lemon juice; add breadcrumbs. Slowly add ¼ cup olive oil. Mix to a consistency that will hold to catfish fillets. Add more oil if needed.

  3. PRESS ¼ of horseradish mixture firmly onto rounded side of each catfish fillet.

  4. LINE a baking pan with aluminum foil. Place wire rack in pan and spray with vegetable oil. Place fish on rack and bake for 15-20 minutes or until done and lightly browned.

  5. SERVE with remoulade sauce.

  6. TO MAKE SAUCE mix all ingredients thoroughly. May be made ahead to allow flavors to blend.

Crab-Stuffed Catfish with Parmesan Crust


Crab-Stuffed Catfish with Parmesan Crust

4 U.S. Farm-Raised Catfish Fillets

  • 2 tablespoons butter

  • ½ cup onion, diced

  • 2 cloves garlic, minced

  • 1 cup white wine

  • 1 pound lump crab meat

  • 2 cups Parmesan, grated (divided)

  • 2 tablespoons chives, chopped (divided)

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  1. MELT butter in medium, nonstick skillet over medium-high heat.

    1. ADD onions and garlic and sauté until translucent. Add wine and simmer until mixture is almost dry. Add lump crab meat, season with salt and pepper, and cook for 2 minutes.

    2. REMOVE from heat and cool in refrigerator for 2 to 3 hours until completely chilled. Once chilled, fold in ½ cup Parmesan and 1 tablespoon chopped chives to crab mix. Using a sharp knife, BUTTERFLY each fillet lengthwise horizontally as evenly as possible. Place 2 to 3 tablespoons of crab mixture on bottom half of catfish, being careful not to overfill. Fold top of catfish over to cover stuffing.

    3. SEASON stuffed catfish with salt and pepper. Dip fillets into remaining grated Parmesan, coating evenly.

    4. HEAT a large nonstick skillet over medium-high heat and add olive oil. Carefully sauté catfish until a golden brown crust is formed. Turn catfish over and cook for an additional 3 minutes.

    5. GARNISH fillets with remaining chives.


Pan-Seared Catfish on Black Olive Toast


Pan-Seared Catfish on Black Olive Toast


Black Olive Toast:

  • 1 3.8-ounce can sliced ripe olives, drained and minced

  • 1 1/2 teaspoons coarse mustard

  • 1 1/2 teaspoons olive oil

  • 4 1/2-inch thick slices French bread


  • 4 4- to 6-ounce U.S. Farm-Raised Catfish fillets, 1/2 inch thick

  • 2 teaspoons olive oil

  • 1 teaspoon hot sauce

  • 1 tablespoon lemon juice

  • 2 tablespoons butter

  • 2 ounces prosciutto or country ham, julienned

  • 1 tablespoon capers, rinsed and chopped

  • 3 tablespoons sliced almonds, toasted


  1. To make Black Olive Toast: In a small bowl, mix together olives, mustard and olive oil. Set aside.

  2. To make Catfish: Heat oven to 250° F. In a small bowl, stir together olive oil, hot sauce and lemon juice. Brush on both sides of catfish. Heat a nonstick skillet over medium high heat and add catfish fillets, two at a time. Cook about 4 to 5 minutes per side, or until brown, turning only once. Repeat with remaining catfish fillets. Transfer to a baking dish and keep warm in a 250°F oven.

  3. Over medium heat, melt butter in the same skillet. When lightly brown, add prosciutto and sauté for about 1 minute. Remove from heat; add capers and almonds.

  4. Just before serving, toast French bread and spread with black olive mixture. Place a piece of toast on each plate, top with catfish, and spoon over prosciutto-butter sauce. Makes 4 servings.

Recipe developed by Elizabeth Terry, Elizabeth on 37th, Savannah, Ga.

Nutritional Information:
Nutrients per serving: 436 calories, 28g fat, 30g protein, 16g carbohydrates, 2g fiber, 92g cholesterol, 970mg sodium.

Blackened Cajun Catfish with Creole Cream Sauce


Blackened Cajun Catfish with Creole Cream Sauce

6 U.S. Farm-Raised Catfish Fillets

  • 1½ tablespoons paprika

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon ground dried thyme

  • 2 teaspoons salt

  • 1½ teaspoons cayenne pepper

  • 1 teaspoon ground black pepper

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • ¼ teaspoon sugar

  • 6 tablespoons butter, divided

  1. HEAT a large, cast-iron skillet over medium-high heat.

  2. COMBINE paprika, garlic powder, onion powder, thyme, salt, cayenne pepper, black pepper, basil, oregano and sugar in a shallow bowl.

  3. Generously COAT each fillet with mixture.

  4. MELT 2 tablespoons of butter in skillet for each 2 fillets you cook. Add 2 seasoned fillets to skillet and cook 10 to 12 minutes, or until seasoning begins to blacken, but not burn. Turn each fillet and cook an additional 3 minutes. Repeat with remaining fillets.

  5. SERVE with Creole Cream Sauce.

Creole Cream Sauce

  • 1 cup heavy cream

  • 2 tablespoon Creole mustard

  • 2 tablespoon honey

  • Salt and pepper to taste

  1. COMBINE first 3 ingredients into a sauce pan and bring to a boil over high. Lower heat to medium, simmer mixture until reduced by half.

  2. SEASON with salt and pepper to taste. Let cool slightly and serve over Blackened Catfish.

Catfish with Apple-Fennel Salad & Pickled Pearl Onions


Catfish with Apple-Fennel Salad & Pickled Pearl Onions


Pickled Pearl Onions

  • 1 cup water

  • 1/2 cup rice vinegar

  • 1/3 cup plus 2 tablespoons sugar

  • 2 tablespoons kosher salt

  • 1 whole garlic clove

  • 1 teaspoon mustard seed

  • 1 teaspoon black peppercorns

  • 1 teaspoon chopped fresh ginger

  • 1/2 jalapeno pepper, seeded and chopped

  • 1 tablespoon grapeseed oil or canola oil

  • 1 cup white pearl onions, peeled and cut in half

Apple-Fennel Salad

  • 1/2 cup diced Red Delicious apples

  • 1/2 cup diced Granny Smith apples

  • 1/2 cup diced fennel bulb

  • 1/2 cup Mandarin orange sections, cut in half

  • 1/2 cup golden raisins

  • 8 teaspoons chopped fennel fronds (tops of the fennel)


  • 4 U.S. Farm-Raised Catfish fillets

  • Olive oil

  • Salt and freshly ground pepper to taste


  1. To prepare the pickled pearl onions, mix water, vinegar, sugar, salt, garlic, mustard seed, peppercorns, ginger and jalapeño pepper in a medium saucepan. Cook over medium heat, stirring occasionally until it comes to a simmer and salt and sugar are dissolved. Cool.

  2. Heat grapeseed or canola oil in a small sauté pan over medium-high heat. Add onions and sauté until lightly caramelized. Add onions to the saucepan with the vinegar mixture. Let stand for 1 hour to pickle.

  3. Strain the onions from the pickling juice and place pickling juice in a small saucepan. Simmer for 15 to 20 minutes or until reduced to 1/2 cup. Remove from the heat and set aside.

  4. To prepare the apple-fennel salad, toss diced apples, fennel bulb, orange sections and raisins in a small bowl. Add 6 tablespoons of the reduced pickling juice and 6 teaspoons of the fennel fronds and stir until combined; set aside.

  5. Prepare a grill or preheat the broiler. Rub catfish fillets with olive oil and season both sides with salt and pepper. Oil a grill rack or broiler pan rack. Grill or broil fillets about 4 inches from the heat source for 2 to 3 minutes on each side, or until fish flakes easily when tested with a fork.

  6. Place a small mound of apple-fennel salad on each serving plate. Arrange pickled pearl onions on plates and top with grilled catfish. Spoon remaining 2 tablespoons pickling juice around plates and sprinkle with remaining 2 teaspoons fennel fronds.

  7. Drizzle a little olive oil over the plates and serve.