Recipes
Recipes
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! 

Ryan Newman's Award Winning Beer Batter Fried Catfish
Ryan Newman's Award Winning Beer Batter Fried Catfish
Ingredients
1/2 cup unsifted all-purpose flour
1/2 cup cornstarch
2 tablespoons Cajun seasoning
1 tablespoon garlic powder
1 teaspoon Everglade seasoning, optional
1 teaspoon baking powder
1 teaspoon paprika
1/2 teaspoon ground white pepper
1/2 teaspoon ground red pepper
1/2 teaspoon dried oregano leaves, crushed
3/4 cup room-temperature beer
1 large egg, lightly beaten
Vegetable oil
1 pound U.S. Farm-Raised Catfish fillets, cut into 3 to 4 inch wide strips
Instructions
Step 1. In a medium bowl, combine flour, cornstarch, Cajun seasoning, garlic powder, Everglades seasoning (if using), baking powder, paprika, white and red peppers and oregano.

Step 2. If not using Everglade seasoning, add 1/2 teaspoon salt.

Step 3. Whisk in beer and egg until smooth.

Step 4. Cover and refrigerate for 1 to 2 hours.

Step 5. When ready to cook: In a deep skillet or large pan, pour vegetable oil to the depth of 3 inches; heat to 375°F.

Step 6. Stir batter and fold in catfish. When oil is hot, lift fish strips with tongs, draining excess batter; place catfish in oil several pieces at a time (do not over crowd).

Step 7. Fry until well browned on all sides, about 3 minutes. Remove to paper towels to drain. Keep warm, repeat with remaining catfish.

Yields about 24 pieces

Original recipe by Jim Campbell of Griffin, Georgia