Catfish Quesadilla with Cilantro-Lime Sour Cream

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Catfish Quesadilla with Cilantro-Lime Sour Cream


  • 4 U.S. Farm-Raised Catfish Fillets, grilled or baked

  • 2 tablespoons olive oil

  • Smoked paprika or chili powder

  • Salt and freshly ground pepper

  • 1 small red bell pepper, diced

  • ½ red onion, diced

  • ¾ cup whole corn kernels

  • 1 teaspoon red pepper flakes

  • 1 teaspoon ground cumin

  • ½ cup fresh cilantro leaves, chopped

  • 4 (10-inch) flour or wheat tortillas

  • 1 (16-ounce) can refried black beans

  • 2 cups grated pepper jack cheese


  • ½ cup sour cream

  • ¼ cup fresh cilantro leaves, chopped

  • ½ lime, juiced

  • Lime zest

  • Salt to taste

IN A SMALL BOWL, mix all
ingredients until combined.


  1. LIGHTLY BRUSH fish with olive oil. Season with salt, pepper and smoked paprika or chili powder. Prepare fish on grill or bake until done. Place in refrigerator to cool. When cool, cut into bite-sized pieces.

  2. IN A LARGE SKILLET, heat oil over medium-high heat. Sauté red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and sauté for 3 minutes. Transfer to bowl and add cilantro.

  3. HEAT pan large enough to hold a flat tortilla to medium heat. Lightly brush pan with olive oil.

  4. SPREAD tortilla on work surface. On half of each tortilla, spread ¼ of refried beans, ¼ of vegetables and top with ¼ of chopped fish.

  5. PLACE in heated pan and sprinkle ½ cup cheese on other half of tortilla. Heat until cheese is melted and tortilla is lightly crisped. Fold cheese side over vegetable side and remove to a plate. Cut each tortilla into 4 pieces with serrated knife. Serve with Cilantro-Lime Sour Cream.


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.


Spicy Chipotle Catfish Sandwich

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Spicy Chipotle Catfish Sandwich


  • 4 U.S. Farm-Raised Catfish Fillets

  • Zest of 1 lemon

  • 2 tablespoons freshly squeezed lemon juice

  • 2 cloves garlic, minced

  • 1 chipotle pepper in adobo sauce, minced

  • Salt and pepper to taste

  • 4 regular or multigrain sourdough rolls

  • 4 slices sweet onion

  • Chopped cabbage or Romaine lettuce


  • ¼ cup mayonnaise

  • 1 tablespoon capers

  • Smoked Spanish Paprika

  • Half of chipotle mix

all ingredients until well


  1. PREHEAT oven to 400° F.

  2. MIX lemon zest, lemon juice, garlic and chipotle pepper. Divide
    equally into 2 bowls.

  3. RUB a small amount of olive oil on fish. Top fish with half of
    chipotle mix. Sprinkle with salt and pepper.

  4. BAKE 8 minutes or until done.

  5. ASSEMBLE sandwiches with fish, chipotle mayonnaise, onion
    and lettuce.


Catfish and Biscuits


Catfish and Biscuits

  • 2 U.S. Farm-Raised Catfish Fillets

  • 1½ tablespoons Cajun seasoning

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • ½ red onion, finely diced

  • ½ cup celery, thinly sliced

  • ½ red bell pepper, finely diced

  • ½ green bell pepper, finely diced

  • 4 large button mushrooms, sliced

  • 1 large garlic clove, minced

  • 1½ cups heavy cream

  • 1 teaspoon hot sauce

  • Salt and pepper to taste

  • 8 biscuits, cooked as directed


  1. SPRINKLE catfish with Cajun seasoning.

  2. PLACE large skillet over medium-high heat. Add butter and olive oil. When butter is melted and hot, add catfish. Cook 4 minutes, turn and cook another 4 minutes. Remove from skillet and set aside.

  3. ADD onion, celery, bell peppers and mushrooms to skillet; cook 4 minutes. Add garlic; cook 2 more minutes. Add heavy cream, stirring to combine. Cook 4 minutes or until cream mixture has reduced by half. Season with hot sauce, salt and pepper.

  4. SPLIT biscuits and place on serving plate. Cut fillets in half; place one half on each split biscuit and spoon sauce over each.

Catfish Calzones

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Catfish Calzones


  • 1 pound U.S. Farm-Raised Catfish Fillets

  • 4 tablespoons olive oil, divided

  • Italian seasoning

  • Garlic salt

  • 4 cloves garlic, minced

  • 1 cup grape tomatoes, halved

  • ½ teaspoon fresh thyme

  • 2 tablespoons fresh Italian parsley leaves, chopped

  • ¼ cup dry white wine (or chicken broth)

  • 2 (13.8-ounce) refrigerated cans pizza crust dough

  • 3 cups shredded Mozzarella cheese

  • 1 large egg, beaten to blend for egg wash

  • Extra-virgin olive oil


  1. PREHEAT oven to 450° F. Line 2 large baking sheets with parchment paper.

  2. LIGHTLY BRUSH fish with olive oil. Lightly dust with Italian seasoning and garlic salt. Heat 2 tablespoons oil in skillet to medium-high. Sauté fish 3 to 4 minutes per side. Remove and set aside. When cool, cut into bite-sized pieces.

  3. TO SAME SKILLET, add 2 tablespoons olive oil. Sauté garlic until fragrant, about 2 minutes. Add tomatoes, thyme, parsley and wine. Increase heat to medium and simmer until most of liquid evaporates, about 5 minutes. (Too much liquid
    will make calzones soggy.)

  4. REMOVE pizza crust from container. Do not unroll. Cut each into 3 equal pieces. Roll out each piece of pizza dough into a 7-inch diameter floured round.

  5. SPRINKLE half of Mozzarella over lower half of each pizza dough portion, dividing equally and leaving 1-inch border. Spoon tomato mixture over cheese. Add fish and top with remaining half of Mozzarella.

  6. BRUSH edges of dough with egg wash. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together and crimp to seal. Brush lightly with egg wash for a nice cooked appearance.

  7. TRANSFER calzones to baking sheets. Bake until calzones puff and turn golden brown, 10 to 12 minutes. Brush extra-virgin olive oil over calzones and serve.


Catfish BLT with Lemon Aïoli

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Catfish BLT with Lemon Aïoli


  • 4 U.S. Farm-Raised Catfish Fillets

  • ¾ cup yellow cornmeal

  • ¼ cup all-purpose flour

  • 2 teaspoons salt

  • 1 teaspoon cayenne pepper

  • ½ teaspoon garlic powder

  • Vegetable oil

  • 4 sandwich rolls

  • Butter or margarine

  • 12 slices smoked bacon, cooked

  • Sliced tomato

  • Baby spinach leaves


  • ½ cup mayonnaise

  • 1 clove garlic, minced

  • 1 tablespoon chives, chopped

  • 3 tablespoons lemon juice

  • ½ teaspoon lemon zest

  • Salt and freshly ground pepper to taste

ingredients until well blended.


  1. COMBINE cornmeal, flour, salt, cayenne pepper and garlic powder.

  2. COAT catfish with cornmeal mixture, shaking off excess. Fill a
    large, heavy skillet half full with vegetable oil. Heat to 350° F.

  3. ADD catfish in single layer and fry until golden brown,
    about 5 to 6 minutes, depending on size.

  4. REMOVE and drain on paper towels.

  5. SPREAD butter on each side of rolls, and lightly brown in a
    large skillet.

  6. SMEAR toasted bread with Lemon Aïoli. Layer tomatoes,
    spinach, bacon and catfish on bread.


Sweet and Sour Grilled Catfish Flatbread Sandwich


Sweet and Sour Grilled Catfish Flatbread Sandwich

4 U.S. Farm-Raised Catfish Fillets

  • 24 ounces prepared pizza dough, divided into 4 rounds

  • 2 tablespoons blackening spices ½ cup julienned red bell pepper

  • ½ cup julienned green bell pepper

  • ¹/³ cup green olives, pitted and chopped

  • ½ cup sliced green onions

  • 2 tablespoons plus 2 teaspoons hoisin sauce

  • 2 tablespoons plus 2 teaspoons soy sauce

  • 2 tablespoons plus 2 teaspoons pineapple juice

  • 1 tablespoon white wine vinegar

  • 1 teaspoon minced garlic


  • PREHEAT grill to medium heat. On a floured surface, ROLL pizza dough on both sides and stretch round into an 8-inch square. Place dough on grill over medium heat and cook 1½ to 2 minutes per side, using tongs to turn.

  • CUT catfish fillets into strips and season with blackening spices. Grill catfish strips, and hold warm in a 200°F oven or warming drawer.

  • IN A BOWL, toss together red and green bell peppers, olives and green onions. Set mixture aside. In another bowl, whisk together hoisin sauce, soy sauce, pineapple juice, vinegar and garlic. Toss vegetable mixture with ¹/³ cup hoisin dressing.

  • LAY grilled pizza dough on flat work surface. Top with ½ cup vegetable mixture, 2 tablespoons dressing and 2 hot catfish strips. Roll sandwiches and serve.


Catfish Muffeletta


Catfish Muffeletta


  • 3 tablespoons olive oil

  • 3 U.S. Farm-Raised Catfish fillets

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground pepper

  • 2 tablespoons lemon juice

  • 1/2 cup giardeniara marinated garden salad, corsely chopped

  • 2 tablespoons pitted olives, sliced

  • 3 tablespoons chopped fresh parsley

  • 1 clove garlic, minced

  • 1 round loaf Italian bread (8 to 9 inches in diameter)

  • 1 medium tomato, thinly sliced

  • 1 bunch arugula

  • 1 pound sliced provolone cheese (optional)


  1. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Season catfish fillets with salt and pepper. Fry fillets in the hot oil, in batches if necessary, for 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Place fillets on a plate to cool and drizzle with lemon juice.

  2. Drain giardeniara and place in a small bowl. Add olives, parsley, garlic and the remaining tablespoon of olive oil and mix until combined.

  3. Slice the bread in half horizontally and pull out most of the soft white part in the middle. Spread half of the giardeniara mixture in the hollow of the bottom piece of bread. Arrange the fillets in a single layer over the vegetables. Top with layers of tomato slices, arugula leaves and provolone slices, if using, and remaining giardeniara mixture. Place the other half of the bread on top, pressing firmly into place.

  4. Using a serrated knife, cut the sandwich into wedges and serve. The wedges can be individually wrapped and served at a picnic.

Catfish Salad Sandwich


Catfish Salad Sandwich

4 U.S. Farm-Raised Catfish Fillets
2 ribs celery, finely diced
2 tablespoons shallot, finely diced
2 tablespoons capers
2 tablespoons fresh dill, finely chopped
1 cup mayonnaise
2 tablespoons Creole mustard
1 teaspoon hot sauce
8 slices brioche bread


  1. Preheat oven to 350°F. Place catfish fillets in a small baking dish. Lightly oil fillets, season with salt and pepper and cook for 15 minutes, or until cooked through.

  1. Place catfish in refrigerator. Flake when chilled and set aside.

  1. Combine remaining ingredients in a bowl. Stir in flaked catfish. Spoon onto 4 slices of brioche and top with remaining slices.


Yields: 4 servings

Catfish Pimiento Cheese Sandwich


Catfish Pimiento Cheese Sandwich

4 U.S. Farm-Raised Catfish Fillets

  • 2 tablespoons olive oil, divided

  • 1 teaspoon Cajun/Creole seasoning

  • ½ pound extra-sharp Vermont (white) cheddar, shredded

  • ½ pound extra-sharp (yellow) cheddar, shredded

  • 1 (7-ounce) jar pimientos, drained and finely chopped

  • ½ cup mayonnaise

  • 1 tablespoon creole mustard

  • ½ teaspoon black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • 1⁄ 8 teaspoon cayenne pepper

  • 1 ripe tomato, sliced thin

  • 1 loaf Texas toast bread

  • ½ stick butter, melted


  1. HEAT nonstick skillet over medium-high heat. Add 1 tablespoon of olive oil.

  2. DRIZZLE fish with remaining olive oil, then dust with seasoning on each side. Cook seasoned fillets 4 to 5 minutes per side, or until brown, turning only once. Transfer to a plate and allow to cool slightly before cutting in half.

  3. PLACE cheeses, pimientos, mayonnaise, mustard and spices in a large bowl and mix thoroughly.

  4. HEAT a large cast-iron skillet over medium heat. Spread pimiento cheese on 8 pieces of bread. Add catfish and tomato to 4 of the bread slices, and top with remaining bread slices.

  5. BRUSH with melted butter and cook 3 minutes on each side, or until browned and sandwich is warmed through.

Asian-Style Po' Boy


Asian-Style Po' Boy

4 U.S. Farm-Raised Catfish Fillets, thinly fried

  • 1½ cups fresh lime juice

  • ¹/³ cup soy sauce

  • ¹/³ cup honey

  • 3 tablespoons vegetable oil

  • 2 tablespoons minced garlic

  • 2 tablespoons minced ginger

  • 2 teaspoons sesame oil

  • 3 cups daikon radishes, peeled and grated

  • 3 cups carrots, peeled and grated

  • ¼ cup mayonnaise

  • 1 teaspoon Sriracha

  • 1 teaspoon fresh lime juice

  • 2 French bread baguettes, cut into 8-inch lengths and split down middle

  • 1 cup thinly sliced cucumber

  • 1 cup cilantro, stems removed


  1. In a blender, MIX lime juice, soy sauce, honey, vegetable oil, garlic, ginger and sesame oil on high for 10 seconds. In a bowl, combine radishes and carrots with ½ cup of lime juice mixture. Toss and refrigerate for 15 minutes.

  2. COMBINE mayonnaise, Sriracha and lime juice in a small bowl to make Sriracha Aïoli.

  3. SCOOP out ½ inch from inside each piece of bread. Spread each piece of bread with Sriracha Aïoli and place thin-fried catfish on half of bread.

  4. DRAIN vegetable mixture and arrange on top of fish. Place cucumber slices and cilantro over vegetables and top with other half of bread.