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There are hundreds of ways to incorporate our gourmet catfish into meals. There’s nothing better than having an incredible meal with a table full of friends and family. After all, the family dinner table has always been a place of fellowship, friendship, and, well, food lovers in general.

 

Whether it’s appetizers, soups, or entrees, we love catfish and we believe you will, too. You will enjoy our pond-raised catfish for its fresh, light taste and versatility, not to mention its low fat, calorie, and cholesterol content. Our catfish fillets are rich in protein and other nutrients to round out a good healthy meal.

 

We are happy to share these catfish rich recipes. Bon appetit! 

Hickory-Smoked Catfish BLT
Hickory-Smoked Catfish BLT
Ingredients
4 (about 6 ounces each) U.S. Farm-Raised Catfish fillets
Catfish Brine*
8 slices, toasted wheat bread
Tomato Aioli**
8 slices crispy, cooked thick-sliced bacon
8 thin slices ripe tomato
1 cup packed baby arugula
Instructions
Step 1. Add catfish fillets to the brine; cover and refrigerate for 3 to 4 hours.

Step 2. In a hot smoker, using hickory chips, follow manufacturer's instructions to prepare fillets until lightly smoked and fully cooked.

Step 3. Spread each toast slice with aioli.

Step 4. To assemble sandwiches: Place a slice of toast, aioli side up, on each of 4 plates. Top with a fillet. Layer each slice with 2 slices each of the bacon and tomato, top with arugula. Cover with remaining toast. Cut sandwiches in halves. Serve with chips, if desired.

For the Catfish Brine*: In a large bowl, combine 3 cups water with 1/2 sliced lemon, 1/3 cup Worcestershire sauce, 1/4 cup white wine, 2 tablespoons kosher salt, 1 tablespoon each black pepper and sugar and 1-1/2 teaspoons each dried thyme and red pepper flakes.

For the Tomato Aioli**:Pour boiling water over 4 dried tomato halves; set aside to soften, about 15 minutes; drain well and finely chop. Combine tomatoes with 2 cups mayonnaise, 2 tablespoons lemon juice, 4 teaspoons olive oil, 1 teaspoon each dried thyme, and chopped garlic, 1/2 teaspoon grated lemon zest and 1/4 teaspoon each salt and pepper.