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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!
Pecan-Smoked Catfish
Ingredients
4 (6-ounce) U.S. Farm-Raised Catfish fillets, rinsed and patted dry
1 tablespoon Worcestershire sauce
1 lemon
Salt and freshly ground black pepper
1 teaspoon chopped marjoram
1 tablespoon unsalted butter, softened
1 tablespoon Worcestershire sauce
1 lemon
Salt and freshly ground black pepper
1 teaspoon chopped marjoram
1 tablespoon unsalted butter, softened
Instructions
Step 1. Sprinkle the catfish fillets with the Worcestershire sauce. Grate the lemon zest over the fish and then squeeze the juice over the fish. Season with salt and pepper and the marjoram.
Step 2. Roll the fillets lengthwise into a corkscrew shape with the nice rib side facing out. Place on a smoking rack seam side down. Dot each fillet with softened butter.
Step 3. Heat a smoker or covered grill. Add crushed pecan shells suitable for your style of smoker, and follow the manufacturer's directions for preparing the smoker. Smoke the fish for 12 minutes at 200 degrees Fahrenheit or until the flesh is opaque and the surface slightly golden. Gently remove from the smoker. Serve warm or chilled.
Step 2. Roll the fillets lengthwise into a corkscrew shape with the nice rib side facing out. Place on a smoking rack seam side down. Dot each fillet with softened butter.
Step 3. Heat a smoker or covered grill. Add crushed pecan shells suitable for your style of smoker, and follow the manufacturer's directions for preparing the smoker. Smoke the fish for 12 minutes at 200 degrees Fahrenheit or until the flesh is opaque and the surface slightly golden. Gently remove from the smoker. Serve warm or chilled.