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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!
Daphne Lodge Fried Catfish with Homemade Tarter Sauce
Ingredients
Tarter Sauce
1 cup mayonnaise
1/2 cup finely chopped dill pickles
1/2 cup finely chopped onion
For the catfish
2 cups cornmeal
1 teaspoon salt
2 cups whole milk
4 U.S. Farm-Raised Catfish fillets
Vegetable oil for deep frying
For garnish lemon wedges
1 cup mayonnaise
1/2 cup finely chopped dill pickles
1/2 cup finely chopped onion
For the catfish
2 cups cornmeal
1 teaspoon salt
2 cups whole milk
4 U.S. Farm-Raised Catfish fillets
Vegetable oil for deep frying
For garnish lemon wedges
Instructions
Step 1. To prepare the tartar sauce, mix the mayonnaise, pickles and onion in a small bowl; set aside.
Step 2. To prepare the catfish, mix cornmeal and salt in a shallow dish or on a piece of wax paper. Place milk in another shallow dish. Dip catfish fillets in milk, then dredge in the cornmeal mixture. Set aside on a wax paper-lined baking sheet.
Step 3. Fill a deep fryer or large, deep skillet half full with oil and heat to 350 degrees on a deep-frying thermometer. Add fillets, two at a time to the hot oil, and fry for 2 to 3 minutes on each side or until golden brown and fish flakes easily when tested with a fork. Drain on paper towels. Place catfish on a warm serving platter and garnish with lemon wedges. Serve immediately with tartar sauce.
Step 2. To prepare the catfish, mix cornmeal and salt in a shallow dish or on a piece of wax paper. Place milk in another shallow dish. Dip catfish fillets in milk, then dredge in the cornmeal mixture. Set aside on a wax paper-lined baking sheet.
Step 3. Fill a deep fryer or large, deep skillet half full with oil and heat to 350 degrees on a deep-frying thermometer. Add fillets, two at a time to the hot oil, and fry for 2 to 3 minutes on each side or until golden brown and fish flakes easily when tested with a fork. Drain on paper towels. Place catfish on a warm serving platter and garnish with lemon wedges. Serve immediately with tartar sauce.