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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 Beignets with Remoulade Dipping Sauce
Ingredients
Catfish Beignet
2 tablespoons vegetable oil
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 pound U.S. Farm-Raised Catfish fillets, cut into 1/2-inch pieces
1 teaspoon chopped garlic
1/4 cup chopped green onions
3 eggs, beaten
1 1/2 cups milk
2 teaspoons baking powder
3 1/3 cups all-purpose flour
Vegetable shortening for deep frying
1 teaspoon Rustic Rub (recipe follows)
Rustic Rub
4 tablespoons paprika
1 1/2 tablespoons cayenne pepper
2 1/2 tablespoons freshly ground black pepper
3 tablespoons garlic powder
1 1/2 tablespoons onion powder
3 tablespoons salt
1 1/4 tablespoons dried oregano
Remoulade Dipping Sauce
1/4 cup lemon juice
1 1/2 cup vegetable oil
1/2 cup chopped onions
1/2 cup green onions
1/4 cup chopped celery
2 tablespoons prepared horseradish
3 tablespoons Creole or whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 pound U.S. Farm-Raised Catfish fillets, cut into 1/2-inch pieces
1 teaspoon chopped garlic
1/4 cup chopped green onions
3 eggs, beaten
1 1/2 cups milk
2 teaspoons baking powder
3 1/3 cups all-purpose flour
Vegetable shortening for deep frying
1 teaspoon Rustic Rub (recipe follows)
Rustic Rub
4 tablespoons paprika
1 1/2 tablespoons cayenne pepper
2 1/2 tablespoons freshly ground black pepper
3 tablespoons garlic powder
1 1/2 tablespoons onion powder
3 tablespoons salt
1 1/4 tablespoons dried oregano
Remoulade Dipping Sauce
1/4 cup lemon juice
1 1/2 cup vegetable oil
1/2 cup chopped onions
1/2 cup green onions
1/4 cup chopped celery
2 tablespoons prepared horseradish
3 tablespoons Creole or whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
Instructions
Step 1. Heat oil in a large skillet over medium-high heat. Add onion and sauté for 3 minutes or until slightly wilted. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne pepper. Add catfish pieces and sauté for 2 to 3 minutes. Stir in garlic and green onions. Sauté for 1 minute. Remove from the heat and cool.
Step 2. Mix eggs, milk, baking powder and remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Add flour, 1/4 cup at a time, beating well until the batter is smooth. Fold in catfish mixture.
Step 3. Heat shortening in a deep fryer or a large, heavy saucepan to 360°F on a deep-frying thermometer. Drop heaping spoonfuls of batter into the hot oil, one at a time. When the beignets pop to the surface, roll them around with a slotted spoon to brown evenly. Drain on paper towels. Sprinkle beignets with Rustic Rub and serve with Remoulade Dipping Sauce.
For Rustic Rub: Mix all ingredients in a small bowl until well blended. The rub mixture can be stored in an airtight container for up to 3 months. Makes about 1 cup.
For Remoulade Dipping Sauce: Place all ingredients in a food processor and process for 30 seconds. Use immediately or refrigerate the sauce for several days in an airtight container. Makes 2 cups.
Step 2. Mix eggs, milk, baking powder and remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Add flour, 1/4 cup at a time, beating well until the batter is smooth. Fold in catfish mixture.
Step 3. Heat shortening in a deep fryer or a large, heavy saucepan to 360°F on a deep-frying thermometer. Drop heaping spoonfuls of batter into the hot oil, one at a time. When the beignets pop to the surface, roll them around with a slotted spoon to brown evenly. Drain on paper towels. Sprinkle beignets with Rustic Rub and serve with Remoulade Dipping Sauce.
For Rustic Rub: Mix all ingredients in a small bowl until well blended. The rub mixture can be stored in an airtight container for up to 3 months. Makes about 1 cup.
For Remoulade Dipping Sauce: Place all ingredients in a food processor and process for 30 seconds. Use immediately or refrigerate the sauce for several days in an airtight container. Makes 2 cups.