Grilled Citrus Rosemary Catfish

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Grilled Citrus Rosemary Catfish

Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets

  • 1/2 fresh lemon per fillet

  • Salt and pepper to taste

Citrus Sauce

  • Juice and zest of 1 lime

  • Zest of 1 lemon

  • Zest of 1 orange

  • 6 ounces pineapple juice

  • 1/2 cup brown sugar

  • 1 tablespoon fresh rosemary, chopped

  • 1/4 teaspoon salt

Instructions

  1. Preheat grill.

  2. To make Citrus Sauce, combine all ingredients in a small sauce pan. Bring to boil; reduce heat and simmer 5 minutes.

  3. Place catfish in shallow dish and squeeze 1/2 fresh lemon over each. Sprinkle with salt and freshly ground black pepper. Let sit 5 minutes.

  4. Place catfish fillets on grill skin side up for 3 to 4 minutes. Flip over and grill 2 to 3 more minutes.

  5. Transfer catfish to serving plate and spoon warmed Citrus Sauce over fillets.

Serves 4. 

Catfish Quiche

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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.

Baked Catfish Provencal

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Baked Catfish Provencal

Ingredients

  • 2 U.S. Farm-Raised Catfish Fillets

  • 2 tablespoons olive oil, divided

  • 1 cup mushrooms, sliced

  • 1/2 sweet onion, thinly sliced

  • 3 garlic cloves, minced

  • 1 cup grape tomatoes, halved

  • 1 cup crushed tomatoes

  • 1 tablespoon butter

  • 1 tablespoon dried Italian herbs

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 1/4 cup chopped Italian parsley

  • 2 servings pasta, cooked

Instructions

  1. Preheat oven to 400° F.

  2. Place 1 tablespoon olive oil in skillet over medium high heat. Add mushrooms, onion, and garlic; sauté until tender, about 5 minutes.

  3. Add grape tomatoes and crushed tomatoes; cook 3 more minutes until heated through.

  4. While vegetables are cooking, add butter and remaining olive oil to ovenproof skillet over medium high heat. Season both sides of catfish with Italian herbs, salt and pepper. Carefully place catfish in skillet; cook 3 minutes. Turn fillets and cook another 3 minutes.

  5. Slowly spoon vegetable mixture onto fillets in skillet. Place in oven and cook 5 minutes. Remove from oven; sprinkle with Italian parsley. Serve with your favorite pasta.

Serves 2. 

Poached Catfish with Fresh Mango Salsa

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Poached Catfish with Fresh Mango Salsa

2 U.S. Farm-Raised Catfish Fillets

  • 2½ cups water

  • ½ cup dry white wine

  • 1 tablespoon whole peppercorns

  • 2 garlic cloves

  • 1 bay leaf

  • 4 to 5 sprigs of herbs: parsley, rosemary, chives, tarragon

  • Salt and pepper to taste

  1. PLACE water, wine, peppercorns, garlic, bay leaf and herbs into sauté pan; bring to rolling boil. Reduce heat to simmer.

  2. SPRINKLE fillets with salt and pepper.

  3. GENTLY place catfish into liquid; cover and cook for approximately 4 to 5 minutes or until white and flaky.

  4. CAREFULLY remove catfish from poaching liquid with slotted spatula and place on serving platter. Spoon Fresh Mango Salsa over top of fish and serve.

 

fresh mango salsa

  • 1 cup fresh mango, diced

  • 1 cup fresh pineapple, diced

  • ½ medium red onion, finely diced

  • ½ jalapeño, seeded and finely diced

  • 1 cup canned black beans, rinsed

  • ½ fresh lime, juiced

  • ½ cup grape tomatoes, halved

  • 1 tablespoon fresh cilantro, roughly chopped

  • Salt and pepper to taste

  1. COMBINE all ingredients and season to taste.

Catfish Pinwheels with Bleu Cheese, Dried Cherries and Arugula

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Catfish Pinwheels with Bleu Cheese, Dried Cherries and Arugula

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

  • 1 package “flat-out” wraps

  • 3 cups arugula bleu cheese spread

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

  • ½ cup bleu cheese

  • ½ cup dried cherries

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • In the bowl of an electric mixer, COMBINE ingredients. Mix on high 3 minutes or until completely incorporated.

 

  1. Lay “flat-out” wraps onto work surface. Spread layer of Bleu Cheese Spread across entire surface

  2. ADD layer of catfish, then top with thin layer of arugula.

  3. STARTING at one end, tightly roll up flat bread. Repeat with remaining flat bread. Cover with plastic wrap and place in refrigerator for 5 minutes to chill before slicing.

  4. SLICE into 1-inch pieces and place on serving tray.

Catfish and Shrimp Stuffed Mushrooms

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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.

Baked Mediterranean Catfish

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Baked Mediterranean Catfish

  • 4 U.S. Farm-Raised Catfish Fillets

  • 1 tablespoon olive oil

  • 1 cup zucchini, diced

  • ½ cup red onion, sliced

  • 2 garlic cloves, minced

  • ½ cup mixed Mediterranean olives, halved

  • ½ cup grape tomatoes, halved

  • 2 tablespoons fresh basil, chopped

  • 1 tablespoon capers

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ½ cup crumbled feta cheese for garnish

  1. PREHEAT oven to 450ºF.

  2. HEAT oil in sauté pan over medium heat. When oil is hot, add zucchini, onion and garlic. Cook 5 minutes or until onions are translucent. Remove from heat. Stir in olives, tomatoes, basil and capers.

  3. LIGHTLY brush catfish fillets with olive oil; season with salt and pepper. Place fillets into lightly oiled baking dish. Spoon equal amounts of vegetable mixture on top of each fillet. Bake 15 minutes or until fish flakes easily. Serve with crumbled feta cheese if desired.

Catfish Etouffée

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Catfish Etouffée

Ingredients

  • 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

Instructions

  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. 

Oven-Baked Catfish Cakes with Lemon Caper Sauce

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Oven-Baked Catfish Cakes with Lemon Caper Sauce

Ingredients

  • 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

Instructions

  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. 

Baked Cinnamon Chipotle Catfish with Sweet Pepper Slaw

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Baked Cinnamon Chipotle Catfish with Sweet Pepper Slaw

Ingredients

  • 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

Instructions

  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. 

Classic Catfish Chowder

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Classic Catfish Chowder

  • 4 U.S. Farm-Raised Catfish Fillets, cut into bite-size pieces

  • 6 slices thick-cut bacon

  • 3 cups yellow onion, diced

  • 1½ cups celery, diced

  • ¾ cup flour

  • 2 tablespoons Old Bay® seasoning

  • 6 cups chicken stock

  • 2 large baking potatoes, cut into

  • bite-size pieces, boiled and drained

  • 1 (15-ounce) can whole kernel sweet corn, drained

  • ¼ cup fresh parsley, finely chopped

  • 1 cup thinly sliced green onions, divided

  • 1 cup heavy cream

  • ½ teaspoon hot sauce

  • Salt and pepper to taste

  1. In large stockpot over medium-high heat, COOK bacon until nicely browned. Remove bacon strips and set aside. Add onion and celery to pot; cook 5 minutes.

  2. In small bowl, COMBINE flour and Old Bay seasoning. Sprinkle flour mixture evenly over onion and celery, stirring to absorb all oil. Cook 3 more minutes.

  3. ADD chicken stock; stir to combine. Add potatoes, corn, parsley and ¾ cup of green onions; cook 5 minutes. Add catfish; cook5 more minutes or until catfish is cooked through.

  4. ADD cream, hot sauce, and salt and pepper to taste. Garnish with remaining green onions and diced bacon pieces. Serve with crusty bread

Cajun Catfish with Honey Dijon Bacon Potato Salad

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Cajun Catfish with Honey Dijon Bacon Potato Salad

  • 4 U.S. Farm-Raised Catfish Fillets

  • ½ cup fish breading

  • 1 tablespoon Creole seasoning

  • 1½ to 2 cups frying oil

  1. COMBINE fish breading and Creole seasoning in a shallow bowl. Coat catfish in breading, lightly shaking off any excess. In large skillet, HEAT oil over high heat. Fry catfish until golden brown, about 3 minutes per side.

  2. PLACE on paper towel to drain.

  3. SERVE immediately with Honey Dijon Bacon Potato Salad.

 

Honey Dijon Bacon

Potato Salad

  • 5 cups baby Yukon Gold potatoes, cooked and quartered

  • 1 medium red onion, diced

  • 1½ cups celery, diced

  • 1 cup bacon, cooked, drained and chopped

  • 2 tablespoons honey

  • 2 tablespoons mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 tablespoon Creole mustard

  • 1 tablespoon fresh parsley, chopped

  • Salt and pepper to taste

  • Hot sauce to taste

  1. COMBINE all ingredients and mix well. ADJUST seasoning with salt, pepper and hot sauce.

  2. COVER and refrigerate.

Catfish and Biscuits

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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.

All–American Jalapeño and Honey BBQ Catfish

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All–American Jalapeño and Honey BBQ Catfish


Ingredients

  • 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

Instructions

  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. 

Catfish Almondine

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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.

Easy Catfish Gumbo

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Easy Catfish Gumbo

4 U.S. Farm-Raised Catfish Fillets, cut into 1-inch pieces

  • 2 (14.5 ounces each) cans chicken broth

  • 1 (14.5-ounce) can stewed tomatoes, coarsely chopped

  • 1 (10-ounce) package frozen cut okra, thawed

  • ½ cup frozen chopped onions, thawed

  • ½ cup frozen chopped green peppers, thawed

  • 1¼ teaspoons seafood seasoning (such as Old Bay®)

  • ½ teaspoon minced garlic

  • 2 cups cooked rice

  1. In a medium saucepan over medium-high heat, COMBINE broth, tomatoes, okra, onions, green peppers, seafood seasoning and garlic. Bring to a boil; reduce heat to low.

  2. COVER and simmer until vegetables are tender, about 15 minutes, stirring occasionally.

  3. ADD catfish and rice; cook until fish is opaque, 3 to 5 minutes.

Catfish with Caper & Dill Sauce and Rosemary Potatoes

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Catfish with Caper & Dill Sauce and Rosemary Potatoes

Ingredients

  • 4 U.S. Farm-Raised Catfish Fillets

  • 1½ cups all-purpose flour

  • ¾ cup Parmesan cheese

  • 3-4 tablespoons olive oil

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 cup chicken broth

  • Juice of 1 lemon

  • 2 teaspoons capers

  • 1½ teaspoons dill weed

  • Salt and pepper to taste

ROSEMARY POTATOES

  • Red potatoes, thinly sliced with skin on

  • 1 onion, sliced

  • Dried or fresh rosemary

  • Olive oil

  • Salt and pepper to taste

IN SAUTÉ PAN, cook onion in olive oil 3 to 4 minutes at medium-high heat. Add more olive oil and sliced potatoes. Add rosemary, salt and pepper to taste. As potatoes begin to cook, toss every few minutes until done.

Instructions

  1. MIX flour and cheese. Press fillets in flour mixture to coat.

  2. ADD olive oil to skillet and heat to medium-high. Add fillets, rounded side down, and cook 3 to 4 minutes or until golden brown. Turn fillets and cook an additional 3 to 4 minutes or until done.Remove from skillet and wipe clean with paper towel.

  3. TO MAKE SAUCE, melt butter in skillet and stir in 2 tablespoons flour. Slowly add chicken broth, stirring constantly to begin thickening. Add lemon juice, capers and dill weed.

  4. ADJUST seasoning and add salt and pepper to taste.

  5. PLACE cooked fillets on platter and top with Caper and Dill Sauce.

  6. SERVE with Rosemary Potatoes.

SERVES 4

Catfish Calzones

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Catfish Calzones


Ingredients

  • 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

Instructions

  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.

SERVES 4

Hail, Caesar! Grilled Catfish

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Hail, Caesar! Grilled Catfish

Ingredients

  • 4 U. S. Farm-Raised Catfish fillets (4 to 6 ounces each)

  • 3 tablespoons dried basil

  • 3 tablespoons dried oregano

  • 3 tablespoons garlic salt

  • 3 tablespoons lemon pepper

  • 4 tablespoons grated Parmesan cheese (such as Kraft)

  • olive oil spray

Instructions

  1. Prepare “Hail Ceasar” Rub by mixing spices and Parmesan cheese in a glass jar with a tight-fitting lid. Store the blend in a dark cupboard, away from heat, and it will keep for two to three months.

  2. Preheat grill to high heat

  3. Sprinkle 1/2 to 1 teaspoon of the blend on a lightly oiled fillet. Grill or broil over high heat for 3 1/2 to 4 minutes per side, or until the fish begins to flake when tested with a fork in the thickest part.

Adapted from Karen Adler’s Best Little Marinades Cookbook, Ten Speed Press, 2000

Nutritional Information: 249 calories; 14 g fat; 80 mg cholesterol; 3,081 mg sodium; 2 g carbohydrates; 1 g fiber; 28 g protein

Catfish BLT with Lemon Aïoli

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Catfish BLT with Lemon Aïoli

Ingredients

  • 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

LEMON AïOLI

  • 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

IN A MEDIUM BOWL, mix all
ingredients until well blended.

Instructions

  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.

SERVES 4