Search Recipes
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 Nuggets with Champagne Mustard Sauce
Ingredients
Catfish Nuggets
1/2 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 cup milk
1 egg
2 pounds U.S. Farm-Rasied Catfish fillets, cut into 1-inch nuggets
Vegetable oil for deep frying
Champagne Mustard Sauce
1/2 cup sugar
1/3 cup dry mustard
1/3 cup champagne vinegar or white wine vinegar
2 egg yolks
1/2 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 cup milk
1 egg
2 pounds U.S. Farm-Rasied Catfish fillets, cut into 1-inch nuggets
Vegetable oil for deep frying
Champagne Mustard Sauce
1/2 cup sugar
1/3 cup dry mustard
1/3 cup champagne vinegar or white wine vinegar
2 egg yolks
Instructions
Step 1. Mix cornmeal, salt and oregano in a shallow dish or on a piece of wax paper. Mix milk and egg in another shallow dish. Dip catfish nuggets into the milk mixture, then dredge in the cornmeal mixture, tossing to coat.
Step 2. Fill a large skillet half full with vegetable oil and heat to 350°F on a deep-frying thermometer. Add nuggets to the hot oil and fry, working in batches, until golden brown, turning to cook evenly on all sides. Drain on paper towels. Serve immediately with Champagne Mustard Sauce for dipping.
Step 3. To make Champagne Mustard Sauce: In a small, heavy saucepan mix sugar and mustard. Stir in vinegar and egg yolks. Cook over medium-low heat, stirring constantly with a wire whisk, for 10 minutes or until thickened. Remove from the heat. Transfer to a small bowl, cover and refrigerate until chilled. Before serving, let stand at room temperature about 10 minutes.
Step 2. Fill a large skillet half full with vegetable oil and heat to 350°F on a deep-frying thermometer. Add nuggets to the hot oil and fry, working in batches, until golden brown, turning to cook evenly on all sides. Drain on paper towels. Serve immediately with Champagne Mustard Sauce for dipping.
Step 3. To make Champagne Mustard Sauce: In a small, heavy saucepan mix sugar and mustard. Stir in vinegar and egg yolks. Cook over medium-low heat, stirring constantly with a wire whisk, for 10 minutes or until thickened. Remove from the heat. Transfer to a small bowl, cover and refrigerate until chilled. Before serving, let stand at room temperature about 10 minutes.