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Sautéed Catfish with Chive Cream Sauce

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.