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!
Cat Cora's Catfish Scaloppini with Vine Ripened Tomatoes
Ingredients
4 slices vine-ripened tomato
1 teaspoon salt
1/8 teaspoon freshly-ground black pepper
Red wine vinegar
2 (4-ounce) catfish filets, pounded lightly into scaloppini
Breading: 1 cup flour; 2 eggs beaten with 1 tablespoon water; 2 cups panko bread crumbs
3 tablespoons olive oil
2 tablespoons butter
6 to 8 cloves garlic, sliced
6 fresh basil leaves
1 tablespoon fresh lemon juice
1 teaspoon salt
1/8 teaspoon freshly-ground black pepper
Red wine vinegar
2 (4-ounce) catfish filets, pounded lightly into scaloppini
Breading: 1 cup flour; 2 eggs beaten with 1 tablespoon water; 2 cups panko bread crumbs
3 tablespoons olive oil
2 tablespoons butter
6 to 8 cloves garlic, sliced
6 fresh basil leaves
1 tablespoon fresh lemon juice
Instructions
Step 1. Place the tomato slices on a heat proof platter. Lightly sprinkle with salt and pepper; drizzle with red wine vinegar.
Step 2. Pass the filets through the flour, dip in the egg wash and coat with bread crumbs.
Step 3. Heat the olive oil in a 12-inch sauté pan over medium-high heat. Place the scaloppini in the hot oil and brown well on each side. Remove the browned catfish and place over the tomatoes and sprinkle with salt. Place the platter in the center of the oven at low temperature to keep warm while preparing the sauce.
Step 4. Discard any excess oil from the sauté pan. Add the butter to the pan and place the pan over medium heat. Allow the butter to melt and then brown slightly. Immediately add the garlic and the basil leaves and swirl them in the pan continuously so they do not burn.
Step 5. As the garlic softens and the basil becomes crisp, add the lemon juice and continue to swirl the ingredients together until well combined. Remove the pan from heat. Remove catfish and tomato platter from oven. Pour the sauce over the top of the fish and serve.
Step 2. Pass the filets through the flour, dip in the egg wash and coat with bread crumbs.
Step 3. Heat the olive oil in a 12-inch sauté pan over medium-high heat. Place the scaloppini in the hot oil and brown well on each side. Remove the browned catfish and place over the tomatoes and sprinkle with salt. Place the platter in the center of the oven at low temperature to keep warm while preparing the sauce.
Step 4. Discard any excess oil from the sauté pan. Add the butter to the pan and place the pan over medium heat. Allow the butter to melt and then brown slightly. Immediately add the garlic and the basil leaves and swirl them in the pan continuously so they do not burn.
Step 5. As the garlic softens and the basil becomes crisp, add the lemon juice and continue to swirl the ingredients together until well combined. Remove the pan from heat. Remove catfish and tomato platter from oven. Pour the sauce over the top of the fish and serve.