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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!
Crispy Catfish Fillets
Ingredients
2 tablespoons minced fresh cilantro
2 tablespoons canola oil
1 tablespoon minced fresh ginger
1 clove garlic, minced
4 U.S. Farm-Raised Catfish fillets
1 cup all-purpose flour
Vegetable oil for frying
2 tablespoons canola oil
1 tablespoon minced fresh ginger
1 clove garlic, minced
4 U.S. Farm-Raised Catfish fillets
1 cup all-purpose flour
Vegetable oil for frying
Instructions
Step 1. Mix cilantro, canola oil, ginger and garlic in a shallow dish. Add catfish fillets, turning once to coat with marinade. Cover with plastic wrap and refrigerate overnight.
Step 2. Wipe marinade off fillets with paper towels. Place flour in a shallow dish or on a piece of wax paper. Dredge fillets in flour, shaking off excess. 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-high heat. Fry the fillets, two at time, in the hot oil for 3 minutes on each side or until golden brown and fish flakes easily when tested with a fork.
Step 2. Wipe marinade off fillets with paper towels. Place flour in a shallow dish or on a piece of wax paper. Dredge fillets in flour, shaking off excess. 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-high heat. Fry the fillets, two at time, in the hot oil for 3 minutes on each side or until golden brown and fish flakes easily when tested with a fork.