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!
Grilled Smoked Catfish with Horseradish Cream
Ingredients
For the Horseradish Cream
1 cup creme fraiche (see Note)
1/2 cup prepared horseradish, drained
1 teaspoon Dijon mustard
1 teaspoon Dijon mustard
1 teaspoon chopped fresh dill
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon pepper
For the Smoked Catfish
2 cups water
1 cup lemon juice
5 cloves garlic, sliced
4 shallots, sliced
2 tablespoons salt
2 tablespoons sugar
2 tablespoons chopped fresh dill
6 U.S. Farm-Raised Catfish fillets
1 cup creme fraiche (see Note)
1/2 cup prepared horseradish, drained
1 teaspoon Dijon mustard
1 teaspoon Dijon mustard
1 teaspoon chopped fresh dill
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon pepper
For the Smoked Catfish
2 cups water
1 cup lemon juice
5 cloves garlic, sliced
4 shallots, sliced
2 tablespoons salt
2 tablespoons sugar
2 tablespoons chopped fresh dill
6 U.S. Farm-Raised Catfish fillets
Instructions
Step 1. To prepare the horseradish cream, mix creme fraîche, horseradish, mustard, dill, lemon juice, salt and pepper in a small bowl. Cover and refrigerate overnight. Let come to room temperature before serving.
Step 2. To prepare the smoked catfish, mix water, lemon juice, garlic, shallots, salt, sugar and dill in a small bowl. Place catfish fillets in a shallow dish and pour marinade over them. Cover with plastic wrap and refrigerate for 4 to 5 hours to marinate.
Step 3. Prepare charcoal for grilling and let fire burn until the coals are medium to low heat (250° to 300 degrees. on a barbecue thermometer or you can hold your hand palm down about 5 inches above coals for 5 seconds before removing it).
Step 4. Place catfish on an oiled grill rack over the coals. Cover grill and cook for 25 minutes or until fish flakes easily when tested with a fork. Place fillets on serving plates and spoon horseradish cream over the top.
Creme fraiche is a slightly thick, tart cream that is available in some specialty food stores. To make it at home, place1 cup heavy cream and 2 teaspoons sour cream in a container with a tight fitting lid. Cover and shake to mix well. Let stand at room temperature overnight or until thickened. Refrigerate for up to 3 weeks.
Step 2. To prepare the smoked catfish, mix water, lemon juice, garlic, shallots, salt, sugar and dill in a small bowl. Place catfish fillets in a shallow dish and pour marinade over them. Cover with plastic wrap and refrigerate for 4 to 5 hours to marinate.
Step 3. Prepare charcoal for grilling and let fire burn until the coals are medium to low heat (250° to 300 degrees. on a barbecue thermometer or you can hold your hand palm down about 5 inches above coals for 5 seconds before removing it).
Step 4. Place catfish on an oiled grill rack over the coals. Cover grill and cook for 25 minutes or until fish flakes easily when tested with a fork. Place fillets on serving plates and spoon horseradish cream over the top.
Creme fraiche is a slightly thick, tart cream that is available in some specialty food stores. To make it at home, place1 cup heavy cream and 2 teaspoons sour cream in a container with a tight fitting lid. Cover and shake to mix well. Let stand at room temperature overnight or until thickened. Refrigerate for up to 3 weeks.