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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!
Cashew Crusted Catfish with tomato Basil Cream
Ingredients
3 tablespoons olive oil
1/2 cup minced onion
4 cloves garlic, minced
2 cups canned crushed tomatoes
1/4 cup chicken stock or canned broth
1/4 cup heavy cream
1/4 cup minced fresh basil leaves
2 cups ground cashews
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/2 teaspoon black pepper
2 eggs, beaten
1/2 cup milk
2 U.S. Farm-Raised Catfish Fillets
Vegetable oil for frying
1/2 cup minced onion
4 cloves garlic, minced
2 cups canned crushed tomatoes
1/4 cup chicken stock or canned broth
1/4 cup heavy cream
1/4 cup minced fresh basil leaves
2 cups ground cashews
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/2 teaspoon black pepper
2 eggs, beaten
1/2 cup milk
2 U.S. Farm-Raised Catfish Fillets
Vegetable oil for frying
Instructions
Step 1. To prepare the tomato basil sauce, heat olive oil in a medium saucepan over medium heat. Add onion and garlic and sauté until translucent. Add crushed tomatoes and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes. Add cream and return to a boil. Simmer for 5 minutes. Stir in basil. Set aside.
Step 2. To prepare the catfish, mix cashews, garlic powder, cayenne pepper, basil and black pepper in a shallow dish or on a piece of wax paper. Mix eggs and milk in another shallow dish. Dip catfish fillets in the egg mixture, then dredge in the cashew mixture. Set aside on a wax paper-lined baking sheet.
Step 3. Pour a 1/2 inch of oil into a large skillet and heat over medium heat. Place the fillets in the hot oil and fry for 5 or 6 minutes on each side or until fish flakes easily when tested with a fork. Spoon tomato basil sauce onto each serving plate and top with a catfish fillet.
Step 2. To prepare the catfish, mix cashews, garlic powder, cayenne pepper, basil and black pepper in a shallow dish or on a piece of wax paper. Mix eggs and milk in another shallow dish. Dip catfish fillets in the egg mixture, then dredge in the cashew mixture. Set aside on a wax paper-lined baking sheet.
Step 3. Pour a 1/2 inch of oil into a large skillet and heat over medium heat. Place the fillets in the hot oil and fry for 5 or 6 minutes on each side or until fish flakes easily when tested with a fork. Spoon tomato basil sauce onto each serving plate and top with a catfish fillet.