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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!
Catfish Po-Boys with Pesto & Roasted Red Peppers
Ingredients
4 Lauren Farms 2-3 oz. catfish fillets
1 egg, beaten
1 cup Italian seasoned breadcrumbs, add salt and pepper to taste
¼ cup vegetable oil *option: ½ olive oil and ½ canola oil mixture
4 four inch rolls, split or French bread cut into 4 inch pieces
½ cup prepared pesto sauce (Basil pesto can be found in the jarred spaghetti section of the grocery store)
8 jarred roasted red pepper halves (or sliced roasted red peppers)
8 lettuce leaves
8 thin slices provolone cheese
1 egg, beaten
1 cup Italian seasoned breadcrumbs, add salt and pepper to taste
¼ cup vegetable oil *option: ½ olive oil and ½ canola oil mixture
4 four inch rolls, split or French bread cut into 4 inch pieces
½ cup prepared pesto sauce (Basil pesto can be found in the jarred spaghetti section of the grocery store)
8 jarred roasted red pepper halves (or sliced roasted red peppers)
8 lettuce leaves
8 thin slices provolone cheese
Instructions
Step 1. In separate shallow bowls, place egg and breadcrumbs. Dip each catfish fillet into egg; then coat in breadcrumbs shaking off excess.
Step 2. In a large skillet, heat oil over medium-high heat. (* 375 for an electric skillet). Cook the fillets, a few at a time until golden brown and opaque in center; about 3 minutes on each side; drain on paper towels. Spread cut sides of the rolls with pesto.
Step 3. On bottoms of rolls, layer roasted red peppers, lettuce leaves and provolone; top each with a catfish fillet. Place roll tops on fish.
Serves 4
Step 2. In a large skillet, heat oil over medium-high heat. (* 375 for an electric skillet). Cook the fillets, a few at a time until golden brown and opaque in center; about 3 minutes on each side; drain on paper towels. Spread cut sides of the rolls with pesto.
Step 3. On bottoms of rolls, layer roasted red peppers, lettuce leaves and provolone; top each with a catfish fillet. Place roll tops on fish.
Serves 4