Roasted Pepper Catfish

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Roasted Pepper Catfish


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

  • 4 large red bell peppers, roasted


  • 1⁄3 cup soy sauce

  • 3 tablespoons vegetable oil

  • 1 tablespoon liquid smoke

  • 1 clove garlic, finely chopped

  • ½ teaspoon ginger

  • ½ teaspoon salt


  1. PREHEAT broiler or grill.

  2. CUT peppers in half lengthwise and remove stems, seeds and ribs. Place cut side down on a baking sheet. Broil (or grill) until blackened, 6 to 10 minutes. Transfer to paper bag, close tightly and let cool for 10 minutes. Remove skins and cut peppers lengthwise into 1-inch strips.

  3. CUT fillets into 1-inch chunks.

  4. COMBINE marinade ingredients. Place catfish in marinade for 5 to 10 minutes.

  5. WRAP a pepper strip around each catfish chunk and secure with toothpicks. Run skewer through each roll and place in a wire fish basket for the grill or on a baking sheet for the broiler.

  6. GRILL skewers over a medium-hot fire, turning once, for about 3 minutes per side. Alternately, cook under broiler about 3 minutes per side. Serve immediately.


Cajun Catfish Pastries

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Cajun Catfish Pastries


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

  • 2 teaspoons liquid crab boil

  • 1 teaspoon salt

  • 2 tablespoons butter

  • ½ cup green bell pepper, minced

  • ½ cup celery, minced

  • ¼ cup green onions, chopped

  • 3 cloves garlic, minced

  • 2 tablespoons all-purpose flour

  • 1½ cups heavy whipping cream

  • 1 tablespoon parsley, minced or 1 teaspoon dried parsley

  • 2 teaspoons Cajun seasoning

  • 4 ounces Monterey Jack cheese, grated

  • 4 (1.9-ounce) packages frozen mini phyllo cups, thawed


  1. PREHEAT oven to 400° F

  2. SIMMER fish in water seasoned with salt and liquid crab boil 5 to 7 minutes or until cooked. Remove fish, cool and flake.

  3. IN A LARGE SKILLET melt butter over medium-high heat. Add bell pepper, celery, onions and garlic. Cook until vegetables are tender, about 3 minutes.

  4. STIR IN flour and cook for 2 minutes, stirring constantly. Stir in cream, parsley and Cajun seasoning. Simmer about 10 minutes until slightly thickened.

  5. ADD cheese, stirring until melted. Remove from heat. Add flaked fish to cheese mixture.

  6. PLACE phyllo cups on baking sheets. Fill cups evenly with mixture. Sprinkle topping over pastries.

  7. BAKE until lightly browned, approximately 15 minutes. Serve warm.


Catfish Dip

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Catfish Dip

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

  • 2 quarts water

  • ½ cup liquid crab boil

  • 2 tablespoons salt

  • 1 (8-ounce) package cream cheese, softened

  • 1 (8-ounce) container sour cream

  • ½ cup mayonnaise

  • 1 tablespoon Worcestershire

  • 2 teaspoons dried dill weed

  • ½ teaspoon dried basil

  • 1 teaspoon cayenne pepper

  • Juice of 2 lemons

  • 1 cup green onion, finely diced

  • ½ cup celery, finely diced

  • ½ cup green bell pepper, finely diced

  • ¾ cup parsley, chopped

  • ½ cup pimientos, drained

  • Salt and black pepper to taste

  • Crostini

  • Fresh dill and lemon zest for garnish


  1. BRING water, crab boil and salt to a boil. Add fish and return to a simmer, 5 to 7 minutes or until done. Remove fish and refrigerate until cool; flake into small pieces.

  2. IN MIXING BOWL, combine cream cheese, sour cream and mayonnaise. Mix until smooth.

  3. ADD Worcestershire, dill weed, basil, cayenne pepper and lemon juice.

  4. ADD remaining ingredients and season with salt and pepper to taste.

  5. SERVE with crostini and garnish with fresh dill and lemon zest.

Coconut Catfish with Sweet Dipping Sauce

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Coconut Catfish with Sweet Dipping Sauce


  • 2 pounds U.S. Farm-Raised Catfish Fillets, cut into 1-inch strips

  • 2 cups all-purpose flour, divided

  • ½ teaspoon baking powder

  • ½ teaspoon paprika

  • ½ teaspoon salt

  • ¼ teaspoon cayenne pepper

  • 1 (12-ounce) can beer

  • 1 (14-ounce) package

  • sweetened flaked coconut

  • Vegetable oil

Sweet Dipping Sauce

  • 1 (10-ounce) jar orange marmalade

  • 3 tablespoons prepared horseradish

  • 3 tablespoons Creole mustard

Mix above ingredients. May
be served hot or cold.


  1. COMBINE 1½ cups flour, baking powder, paprika, curry powder, salt, cayenne pepper and beer in a large bowl.

  2. DREDGE catfish strips in ½ cup flour.

  3. DIP strips in beer batter and roll in coconut.

  4. FRY coated strips in deep, hot oil (350° F) until coconut is golden brown. Drain on paper towels. Place on serving dish with Sweet Dipping Sauce.


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.

Catfish Quiche


Catfish Quiche

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

  • ½ cup mayonnaise

  • 2 tablespoons flour

  • 2 large eggs, beaten

  • ½ cup whole milk

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 1 cup Swiss cheese, grated

  • ½ cup green onions, thinly sliced

  • 1 (9-inch) unbaked pie crust or 8 mini pie crusts


  1. PREHEAT oven to 350ºF.

  2. In large bowl, BEAT together mayonnaise, flour, eggs, milk, salt and pepper.

  3. FOLD in catfish, cheese and onions. Pour into pie crust. Bake in middle of oven for 40 minutes, or until a knife inserted near the center comes out clean.

  4. COOL on wire rack 5 minutes before serving. Garnish with thinly sliced green onions if desired.

Catfish and Shrimp Stuffed Mushrooms


Catfish and Shrimp Stuffed Mushrooms

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

  • ½ cup melted butter

  • 1 cup seasoned croutons, crushed

  • ¾ cup mozzarella cheese, shredded

  • ½ cup Parmesan cheese, grated

  • 8 ounces small shrimp, peeled and cooked

  • 3 garlic cloves, minced

  • 1 teaspoon fresh thyme leaves

  • 1 lemon, zested

  • 1 teaspoon fresh lemon juice

  • ½ teaspoon salt

  • ½ teaspoon pepper1 pound fresh button mushrooms, stems removed

  • Thyme leaves for garnish 


  • PREHEAT oven to 425ºF. Line baking sheet with parchment paper.

  • COMBINE all ingredients except mushrooms in bowl and stir well to incorporate.

  • SPOON mixture into mushrooms; place stuffed mushrooms onto baking sheet.

  • COOK 10 to 12 minutes or until lightly browned.

  • GARNISH with thyme leaves. Serve warm.

Oven-Baked Catfish Cakes with Lemon Caper Sauce


Oven-Baked Catfish Cakes with Lemon Caper Sauce


  • 1 lb. U.S. Farm-Raised Catfish Fillets, cooked

  • 1-1/2 cups mashed potatoes

  • 1/4 cup red onion, diced

  • 1/4 cup red bell pepper, diced

  • 1 teaspoon fresh parsley, chopped

  • 1 tablespoon Creole mustard

  • 1 tablespoon mayonnaise

  • 1/2 teaspoon capers, chopped

  • 1/2 teaspoon salt

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon hot sauce

  • 1 cup bread crumbs

  • 1/4 cup olive oil

Lemon Caper Sauce

  • 2 tablespoons mayonnaise

  • 1 tablespoon Creole mustard

  • 1/4 teaspoon Cajun seasoning blend

  • 1 tablespoon capers, chopped

  • 1 teaspoon hot sauce

  • 1 tablespoon red onion, finely diced

  • 1/2 lemon, juiced


  1. Preheat oven to 350° F.

  2. Mix together all ingredients, except olive oil and bread crumbs. Shape into equal size cakes and coat with bread crumbs.

  3. In medium skillet, heat oil over medium high heat. Cook catfish cakes 2 minutes on each side.

  4. Transfer catfish cakes to greased baking sheet; bake in oven 15 minutes.

  5. Remove catfish cakes from oven and place on serving dish. Garnish with Lemon Caper Sauce and fresh lemon wedges.

Lemon Caper Sauce

  • Combine all ingredients and mix well.

Serves 4. 

Annie’s Catfish Appetizer

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Annie’s Catfish Appetizer


  • 1 pound U.S. Farm-Raised Catfish

  • 1 tablespoon salt

  • 1 tablespoon liquid crab boil

  • Paprika

  • 2 (8-ounce) packages cream cheese, softened

  • 8 tablespoons sour cream

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons lemon juice

  • ½ teaspoon ground red pepper

  • 1 clove garlic, minced

  • 1 large orange bell pepper, chopped

  • 3 green onions, chopped

  • 1 small can sliced black olives, drained and chopped

  • 1 (8-ounce) package grated Mozzarella cheese

  • ¾ (12-ounce) jar cocktail sauce


  1. FILL PAN with enough water to cover fillets. Bring to a boil. Add salt and liquid crab boil. Add fish and simmer for 5 minutes or until done. Remove fish and refrigerate until cool. Cut fish into small pieces and lightly sprinkle with paprika.

  2. STIR TOGETHER cream cheese, sour cream, Worcestershire, lemon juice, red pepper and garlic.

  3. COMBINE bell pepper, onions, olives and cheese in a separate bowl. Add 1/3 of mixture to cream cheese mixture.
    Distribute evenly over platter.

  4. SPREAD cocktail sauce over cream cheese mixture.

  5. TOP WITH fish and remaining bell pepper, onion, olive and cheese mixture. Serve with crackers of your choice.

SERVES 10-12

Catfish Skewers with Pineapple-Orange Marinade


Catfish Skewers with Pineapple-Orange Marinade


  • 1 pound catfish filets (cubed)

  • 6 ounces pineapple/orange juice

  • 1 tablespoon brown sugar

  • 2 teaspoons olive oil

  • 1 ½ cups fresh cubed pineapple

  • 1 ½ cups red grapes or peeled orange sections or diced carrot


  1. Place cubed catfish in a shallow dish with juice, brown sugar and olive oil. Toss to coat. Marinate in refrigerator for about 1 hour.

  2. Place catfish, cubed pineapple and grapes (oranges or carrots) on skewer. Baste with pineapple marinade. Grill – basting occasionally; cook until fish flakes easily. Serves 6.

Nutritional Information per serving (1 skewer): 164 kcals; 7 g fat; 13 g carbs, 12 g protein; 36 mg cholesterol; 44 mg sodium; .53g fiber

Kee’s Kat Kakes


Kee’s Kat Kakes

  • 8 U.S. Farm-Raised Catfish Fillets

  • 1 cup broth

  • 1 cup Miracle Whip

  • 1 egg, beaten

  • 1 cup each finely diced green and red bell peppers

  • 1 cup diced green onion, white and green parts

  • 1 cup finely diced celery, ribs and leaves

  • 2 cups finely crushed Ritz crackers

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 tablespoon onion powder

  • 2 tablespoons Old Bay ® seasoning

  • ¼ cup vegetable oil for frying

  1. PLACE catfish fillets in an electric skillet with sides. Add broth and cook on high until fish flakes easily, about 6 minutes. Drain fish.

  2. FLAKE cooked fish into large bowl and add Miracle Whip. Add egg and diced vegetables and stir. Add cracker crumbs and seasonings, then mix well.

  3. FORM into patties and fry in hot oil, turning as needed, until desired browning is achieved on both sides. Serve with tartar sauce or rémoulade.

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.

Catfish Wontons with Andouille Sausage

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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 Deviled Eggs


Catfish Deviled Eggs

  • 2 U.S. Farm-Raised Catfish Fillets

  • 1 tablespoon olive oil

  • 1 teaspoon blackening spice

  • 1 dozen eggs, boiled, peeled and halved, with yolks separated

  • ½ cup mayonnaise

  • 1 teaspoon Dijon mustard

  • 1 teaspoon creole mustard

  • 2 tablespoons gherkins, finely diced

  • 1 tablespoon capers

  • Salt and pepper to taste

  • Fresh dill for garnish


  1. DRIZZLE both sides of catfish fillets with olive oil and sprinkle with blackening spice. Place fillets on grill rack or broiler pan rack.

  2. GRILL or broil fillets about 4 inches from heat source for 2 to 3 minutes on each side, or until fish flakes easily when tested with a fork. Allow to cool to room temperature.

  3. REMOVE darkest edges of fillet for garnish. Flake remaining catfish into a bowl.

  4. ADD egg yolks, mayonnaise, mustards, gherkins and capers to flaked catfish. Stir well and season with salt and pepper to taste.

  5. FILL each egg with catfish mixture and garnish with small pieces of catfish and fresh dill.

Catfish Stuffed Portobello Mushrooms


Catfish Stuffed Portobello Mushrooms


4 U.S. Farm-Raised Catfish fillets
16 small portobello mushrooms
1 (8-ounce) package cream cheese, softened
½ cup green onions, finely chopped
¼ cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Worcestershire
2 ounces Swiss cheese, finely shredded
1½ teaspoons Old Bay seasoning
½ teaspoon cayenne pepper Paprika
1 cup panko breadcrumbs


  1. SEASON catfish fillets with paprika and a light dusting of Old Bay.
    Broil 10 minutes or until done. Let cool. Gently flake catfish.

  2. REMOVE stems and gills from mushrooms. Set aside.

  3. BEAT cream cheese at medium speed. Add green onions,
    mayonnaise, lemon juice, Worcestershire, cheese, Old Bay, cayenne
    pepper and paprika. Gently stir in flaked catfish.

  4. USING a small spoon, fill each mushroom cap with a generous
    amount of stuffing.

  5. SPRINKLE each mushroom with 1 tablespoon breadcrumbs and
    place on a lightly greased baking sheet.

  6. BAKE at 425˚F for approximately 15 minutes, or until lightly browned.

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.

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.