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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!
Sesame-Crusted Catfish with Sweet & Sour Sauce
Ingredients
Catfish
Vegetable oil for pan frying
4 U.S. Farm-Raised Catfish fillets
1/2 cup sesame seeds
Sweet & Sour Sauce
1 tablespoon white vinegar
2 tablespoons brown sugar (can substitute white sugar)
1 1/2 tablespoons ketchup
1 1/4 teaspoons soy sauce, preferably low sodium
1/4 cup water
1 tablespoon corn or canola oil
1 medium clove fresh garlic, finely minced
4 quarter-sized slices fresh ginger, peeled and minced
1 1/2 teaspoons cornstarch, disolved in 1 tablespoon of water
Vegetable oil for pan frying
4 U.S. Farm-Raised Catfish fillets
1/2 cup sesame seeds
Sweet & Sour Sauce
1 tablespoon white vinegar
2 tablespoons brown sugar (can substitute white sugar)
1 1/2 tablespoons ketchup
1 1/4 teaspoons soy sauce, preferably low sodium
1/4 cup water
1 tablespoon corn or canola oil
1 medium clove fresh garlic, finely minced
4 quarter-sized slices fresh ginger, peeled and minced
1 1/2 teaspoons cornstarch, disolved in 1 tablespoon of water
Instructions
Step 1. Heat one inch of oil in a large, heavy skillet over medium heat.
Step 2. While oil is heating, rinse catfish fillets and pat dry with paper towels. Place sesame seeds in a shallow dish. Press fillets into sesame seeds to fully coat on both sides.
Step 3. Carefully place catfish, one fillet at a time, in the hot oil and cook for 3 to 4 minutes on each side, or until fish flakes easily when tested with a fork. Drain on paper towels. Serve fillets with sauce spooned over them.
Step 4. For the sweet and sour sauce: in a mixing bowl, combine and dissolve the first five ingredients and keep nearby
Step 5. Heat a small but heavy saucepan over high heat until hot and then add the oil. When oil is hot, add the garlic and ginger, and stir for 10-12 seconds. Do not brown. Add the bowl of liquids to the saucepan of garlic and ginger and heat until bubbling. Stir in the cornstarch mixture. Stir until sauce thickens. Remove from heat.
Optional: For a hot-spicy taste, add 1/2 teaspoon of Thai sriracha hot sauce to the sweet and sour sauce.
Step 2. While oil is heating, rinse catfish fillets and pat dry with paper towels. Place sesame seeds in a shallow dish. Press fillets into sesame seeds to fully coat on both sides.
Step 3. Carefully place catfish, one fillet at a time, in the hot oil and cook for 3 to 4 minutes on each side, or until fish flakes easily when tested with a fork. Drain on paper towels. Serve fillets with sauce spooned over them.
Step 4. For the sweet and sour sauce: in a mixing bowl, combine and dissolve the first five ingredients and keep nearby
Step 5. Heat a small but heavy saucepan over high heat until hot and then add the oil. When oil is hot, add the garlic and ginger, and stir for 10-12 seconds. Do not brown. Add the bowl of liquids to the saucepan of garlic and ginger and heat until bubbling. Stir in the cornstarch mixture. Stir until sauce thickens. Remove from heat.
Optional: For a hot-spicy taste, add 1/2 teaspoon of Thai sriracha hot sauce to the sweet and sour sauce.