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. 

Spinach and Artichoke Dip with Catfish


Spinach and Artichoke Dip with Catfish


  • 3 U.S. Farm-Raised Catfish Fillets, baked and flaked

  • 1-pound bag frozen chopped spinach, defrosted and drained

  • 1 8.5-ounce can artichokes, drained

  • 3/4 cup Parmesan cheese, grated and divided

  • 1/2 cup green onions, diced

  • 1 cup mayonnaise

  • 2 tablespoons fresh garlic, chopped

  • 1 teaspoon hot sauce

  • Salt and pepper to taste


  1. Preheat oven to 350° F.

  2. Squeeze excess moisture out of spinach and artichokes.

  3. Combine 1/2 cup Parmesan cheese and all remaining ingredients in large bowl. Transfer to glass baking dish; sprinkle with remaining 1/4 cup cheese.

  4. Bake 40 minutes or until hot in the middle and golden brown.

  5. Serve warm with your favorite crackers.

Serves 4.

Baked Cinnamon Chipotle Catfish with Sweet Pepper Slaw


Baked Cinnamon Chipotle Catfish with Sweet Pepper Slaw


  • 2 U.S. Farm-Raised Catfish Fillets

  • 3 tablespoons olive oil

Sweet Pepper Slaw

  • 1 pound shredded slaw mix

  • 1 large seedless cucumber, peeled, seeded and diced

  • 1/2 cup red bell pepper cut into thin strips

  • 1/4 cup cider vinegar

  • 2 tablespoons Creole mustard

  • 1 tablespoon sugar

  • Salt and pepper to taste

Cinnamon Chipotle Rub

  • 1 tablespoon brown sugar

  • 1 teaspoon kosher salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon chipotle powder

  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 425° F.

  2. To make slaw, combine all items. Toss well; cover and refrigerate until ready to use.

  3. To make rub, combine all ingredients in small bowl and mix well.

  4. Lightly brush catfish fillets with olive oil; season with Cinnamon Rub and set aside.

  5. Heat large skillet over medium high heat; add remaining olive oil. Add fillets and cook 1 minute on each side.

  6. Place fillets into oiled baking dish. Bake 7 to 9 minutes until fish flakes easily. Remove from oven and let rest 4 minutes.

  7. Place Sweet Pepper Slaw on a serving platter and top with baked catfish 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.

Catfish Sate


Catfish Sate


Catfish Sate

  • 2 tablespoons vegetable oil

  • 3 cloves garlic, minced

  • 1 teaspoon grated lime zest

  • 2 tablespoons lime juice

  • 1 tablespoon curry powder

  • 1 teaspoon sugar

  • 1 teaspoon soy sauce

  • 1/2 teaspoon cayenne pepper

  • 1 pound U.S. Farm-Rasied Catfish fillets, cut into bite-size pieces

  • Cooked rice for serving

Spicy Peanut Sauce

  • 1/2 teaspoon cayenne pepper

  • 2 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 1 cup cream of coconut

  • 1 cup peanut butter

  • 1/2 cup milk

  • 1 teaspoon grated lime zest

  • 1 tablespoon brown sugar

  • 2 teaspoons soy sauce

  • 1/2 teaspoon curry powder

  • 1/2 teaspoon ground cinnamon


  1. Mix oil, garlic, lime zest, lime juice, curry powder, sugar, soy sauce and cayenne pepper in a shallow dish.

  2. Add catfish fillet pieces, stirring and tossing until well coated. Cover with plastic wrap and refrigerate for 1 hour to marinate.

  3. Preheat the oven to 350°F.

  4. Place catfish pieces on a baking sheet. Bake for about 20 minutes or until fish flakes easily when tested with a fork. Serve with Spicy Peanut Sauce and rice.

  5. For Spicy Peanut Sauce: Heat oil in a large skillet over medium heat. Add onion and sauté until tender. Stir in the remaining ingredients. Reduce the heat to low and cook for 5 minutes or until thickened to desired consistency. Makes about 3 cups.

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

Grilled Catfish Fajitas with Chipotle Salsa


Grilled Catfish Fajitas with Chipotle Salsa


  • 2 limes

  • 1/2 cup olive oil

  • 2 tablespoons chili powder

  • 2 large garlic cloves, minced

  • 1 teaspoon salt

  • 3/4 teaspoon black pepper

  • 1/4 cup chopped fresh cilantro

  • 1 /2 pounds catfish fillet, split lengthwise

  • 1 1/2 cups jarred salsa, any heat level

  • 1 to 2 tablespoons chipotle

  • 2 onions, peeled

  • 8 large flour tortillas (8″ to 10″ diameter)

  • 2 bell peppers (1 red and 1 yellow)

  • 1/2 cup sour cream

  • Oil for coating grill grate


  1. Grate the zest from the limes into a large freezer-weight zipper-lock bag. Cut the limes in half and squeeze the juice of 1 lime into the bag. Reserve the remaining lime. Stir into the bag 1/4 cup of the oil, 1 tablespoon chili powder, 1 minced garlic clove, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons cilantro. Pour a few tablespoons this marinade into a small zipper-lock bag, seal, and refrigerate. Add the catfish to the large bag, seal, and turn to coat completely. Refrigerate for 1 hour.

  2. Heat the grill as directed.

  3. For the salsa, mix the salsa, chipotle sauce, the juice from the reserved lime, 1/4 teaspoon of the remaining black pepper, remaining minced garlic clove and remaining 2 tablespoons cilantro. Finely chop 3 tablespoons of onion and stir into the salsa. Cover and set aside.

  4. Mix the remaining 1/4 cup olive oil, remaining 1 tablespoon chili powder, remaining salt, and remaining pepper in a cup. Cut the remaining onions lengthwise into quarters, leaving the root end intact to hold the quarters together as they grill. Core, seed, and quarter the bell peppers. Brush the vegetables with the seasoned oil and set aside.

  5. Remove the catfish from the marinade pat dry and dip in the remaining seasoned oil.

  6. Brush the grill grate and coat with oil. Grill the vegetables and the catfish strips until the vegetables are tender and the fish just cooked through, 3 to 4 minutes per side.

  7. Meanwhile, wrap the stack of tortillas in foil and warm over a very low-heat area of the grill, 3 to 4 minutes per side.

  8. Allow guests to build the fajitas by filling each tortilla with catfish, vegetables, chipotle salsa, vinaigrette and sour cream.

Cajun Catfish Dip


Cajun Catfish Dip


  • 4-5 U.S. Farm-Raised Catfish fillets

  • Red pepper to taste

  • Creole seasoning to taste

  • Cajun spices to taste

  • 8 ounces Cream cheese (room temperature)

  • 1/2 cup Sour cream

  • 2 Tbsp. Worcestershire sauce

  • 1/2 cup Mayonnaise

  • 2 Tbsp. Lemon juice


  1. Cover both sides of fillets in red pepper, creole seasoning, and Cajun spices.

  2. Bake or broil until lightly brown.

  3. Let fillets cool; mash with a fork; add all other ingredients.

  4. Chill over night and serve with crackers.


You may add more creole seasoning, red pepper, and Cajun spices according to how hot and spicy you like it.Recipe courtesy of Pam Sims, Greensboro, Ala.