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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!
Paper Sack Catfish
Ingredients
2 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon sea salt
1 tablespoon of olive oil
1 teaspoon of grated lemon zest
1/3 cup of fresh lemon juice
6 (6-ounce) U.S. Farm-Raised Catfish fillets, rinsed and patted dry
1/2 teaspoon freshly ground black pepper
6 sprigs fresh dill
1 lemon, sliced into 6 thin rounds
2 garlic cloves, minced
1 teaspoon sea salt
1 tablespoon of olive oil
1 teaspoon of grated lemon zest
1/3 cup of fresh lemon juice
6 (6-ounce) U.S. Farm-Raised Catfish fillets, rinsed and patted dry
1/2 teaspoon freshly ground black pepper
6 sprigs fresh dill
1 lemon, sliced into 6 thin rounds
Instructions
Step 1. With nonstick cooking spray, lightly spray all over the outside of six lunch-size paper sacks. The bags should be slightly translucent after spraying. Cut six 8-inch lengths of butcher's twine. Set aside.
Step 2. Adjust the racks in the oven, placing one in the lowest slot and one in the middle position. Preheat the oven to 350° F.
Step 3. In a small saucepan over low heat, melt the butter with the garlic, salt, oil, lemon zest, and lemon juice.
Step 4. Place the catfish in a single layer in a dish. Pour the sauce evenly over the fish, and then sprinkle with the pepper. Place one dill sprig and one lemon slice on each fillet. Gently slide each fillet into each paper sack. Gather the mouth of the bag and give it a twist, then tie with twine.
Step 5. Place three bags on a large rimmed baking sheet and the other three on another baking sheet. Bake for 10 minutes, halfway through reversing the pans. Serve at once, placing an inflated sack on each dinner plate. For maximum effect, slice open the bags at the table.
This French twist on U.S. Farm-Raised Catfish is easy to make and delightful to serve to both your family and your dinner party. Recipe by Martha Foose, executive chef of the Viking Cooking School.
Notes:
The sacks can be assembled and refrigerated 1 hour before baking. Add 5 minutes to the baking time if the sacks are coming right out of the fridge.
For added flavor and to round out the meal, place a few blanched asparagus spears beneath the fish and a thin slice of prosciutto or country ham draped across the top of the fish in each bag before baking.
This same dish can be prepared with fennel and oranges in place of the lemon and dill.
To learn more about Martha and her schedule of upcoming events, visit http://www.marthafoose.com/
Step 2. Adjust the racks in the oven, placing one in the lowest slot and one in the middle position. Preheat the oven to 350° F.
Step 3. In a small saucepan over low heat, melt the butter with the garlic, salt, oil, lemon zest, and lemon juice.
Step 4. Place the catfish in a single layer in a dish. Pour the sauce evenly over the fish, and then sprinkle with the pepper. Place one dill sprig and one lemon slice on each fillet. Gently slide each fillet into each paper sack. Gather the mouth of the bag and give it a twist, then tie with twine.
Step 5. Place three bags on a large rimmed baking sheet and the other three on another baking sheet. Bake for 10 minutes, halfway through reversing the pans. Serve at once, placing an inflated sack on each dinner plate. For maximum effect, slice open the bags at the table.
This French twist on U.S. Farm-Raised Catfish is easy to make and delightful to serve to both your family and your dinner party. Recipe by Martha Foose, executive chef of the Viking Cooking School.
Notes:
The sacks can be assembled and refrigerated 1 hour before baking. Add 5 minutes to the baking time if the sacks are coming right out of the fridge.
For added flavor and to round out the meal, place a few blanched asparagus spears beneath the fish and a thin slice of prosciutto or country ham draped across the top of the fish in each bag before baking.
This same dish can be prepared with fennel and oranges in place of the lemon and dill.
To learn more about Martha and her schedule of upcoming events, visit http://www.marthafoose.com/