Consumed with Catfish
Our favorite U.S. farm-raised catfish recipes

CLASSIC FRIED CATFISH
4 U.S. farm-raised catfish fillets
2 cups yellow cornmeal
Vegetable oil for deep frying
Salt, to taste
Fresh ground pepper, to taste
Fill a deep fryer or deep skillet half full with oil, about 3 inches. Heat oil for deep frying (350 to 375 degrees). Rinse and dry catfish fillets. Pat dry. Season fillets liberally with salt and pepper. Combine the cornmeal, salt and pepper in a shallow dish or brown paper sack. Dredge fillets in cornmeal or shake in bag enough to allow cornmeal to adhere. Drop fillets in the oil, two at a time, and fry 2 to 3 minutes on each side until golden brown. Transfer to paper towels to drain. Serve immediately with lemon wedges, ketchup, tartar sauce and hush puppies.

CHEESY CATFISH
6 pan-dressed U.S. farm-raised catfish
or 2 pounds small fillets
3/4 cup Parmesan cheese
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1 egg, beaten
1 tablespoon milk
1/4 cup butter, melted
Combine cheese, flour, salt, pepper and paprika in a bowl. Mix egg and milk. Dip fish in egg mixture and then in cheese mixture to coat well. Place aluminum foil in a 13x9x2 inch baking dish and place fish on foil. Pour butter over fish and bake at 350 degrees until golden brown, around 30 minutes.

CATFISH MEUNIèRE
1/4 cup milk
1 egg
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
4 fillets U.S. farm-raised catfish
1/2 cup butter
1/4 cup oil
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley
1/2 teaspoon Worcestershire sauce
Parsley sprigs
Lemon wedges
In a shallow pan, combine milk and egg. In another shallow pan, combine flour, salt and cayenne pepper. Dip catfish fillets in milk mixture and then in flour mixture, shaking off excess. Heat 4 tablespoons butter and oil in large skillet. Add fillets and cook until golden brown, turning only once.
Meanwhile, melt remaining 4 tablespoons butter. Combine with lemon juice, parsley and Worcestershire sauce. Transfer fillets to serving plate. Pour butter sauce over fish. Garnish with parsley sprigs and lemon wedges. Yields 4 servings.

CATFISH GUMBO
5 pounds U.S. farm-raised catfish fillets, cut into 1-inch pieces
1 large chicken
2 1/2 cups or 1 bunch celery, chopped
2 1/2 cups (3 medium) onions, chopped
6 cloves garlic, chopped
1 bunch green onions and tops,
chopped fine
2 1/2 cups bell pepper, chopped
1 pound smoked sausage
3/4 cup oil flour
2 cans Ro-Tel tomatoes
2 (10-ounce) packages frozen
okra, sliced
1 1/2 teaspoon dried thyme
Worcestershire sauce, to taste
Tony’s seasoning, to taste
(about 10 teaspoons)
6 bay leaves
9 cups low sodium chicken broth
Cook chicken in water to almost cover chicken. Add a few celery leaves and a little onion to water. When done, chop chicken and reserve broth, skimming off fat.
Remove casing from smoked sausage. Slice sausage and cook until done. Drain off fat. Cook celery, bell pepper, onions and garlic in skillet where sausage was cooked until tender.
Add the vegetables that have been sautéed and the Ro-Tel tomatoes. Add the chicken broth, bay leaves, thyme and Worcestershire sauce.
Make a roux with the oil and flour. Cook over low to medium heat in a black iron skillet. Stir constantly until chocolate brown (20 to 30 minutes). Add to the pot with the vegetables and broth. Cook or simmer, covered, for 1 1/2 to 2 hours.
Add the okra, which has been thawed. Add the smoked sausage and simmer about 30 minutes more. Add the catfish that has been seasoned with Tony’s seasoning. Simmer, covered, 20 to 30 minutes. Add cooked, chopped chicken. Simmer. Taste and adjust seasonings. Yields 30 servings.

Recipes adapted from All Rolled Together published by The Belzoni Garden Club.