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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 Sweet Potato Cakes
Ingredients
4 U.S. Farm-Raised Catfish fillets
Salt
3 sweet potatoes
1 russet potato
½ bulb roasted garlic, mashed
1 egg, beaten
1 tablespoon fresh tarragon, chopped
1 egg, beaten
1 cup panko breadcrumbs
Olive oil
Fresh tarragon or cilantro
Lime Mayonnaise
2 tablespoons cilantro chopped
½ cup mayonnaise
1 lime, zested
1 tablespoon lime juice
Salt
3 sweet potatoes
1 russet potato
½ bulb roasted garlic, mashed
1 egg, beaten
1 tablespoon fresh tarragon, chopped
1 egg, beaten
1 cup panko breadcrumbs
Olive oil
Fresh tarragon or cilantro
Lime Mayonnaise
2 tablespoons cilantro chopped
½ cup mayonnaise
1 lime, zested
1 tablespoon lime juice
Instructions
Step 1. Preheat oven to 350º F.
Step 2. Season catfish fillets with salt. Lightly spray a small baking dish with vegetable oil. Place fillets in dish and bake for 15-20 minutes or until done. Let cool and flake.
Step 3. Peel and chop potatoes. In a medium boiler, cover potatoes with water and add a pinch of salt. Bring to a boil. Lower heat and simmer until potatoes are soft. Drain.
Step 4. Mash potatoes in a large bowl and set aside to cool. When cool, add garlic, egg and tarragon; gently fold in catfish flakes.
Step 5. Shape into 3-inch cakes. Dip in beaten egg, then in breadcrumbs. Chill cakes in the refrigerator 30-60 minutes to firm them.
Step 6. Heat olive oil in a skillet over medium-high heat. Fry cakes until golden brown. Place on paper towel to drain.
Step 7. Top with a teaspoon of lime mayonnaise and garnish with a sprig of fresh tarragon or cilantro.
For Lime Mayonnaise combine all ingredients and chill.
Step 2. Season catfish fillets with salt. Lightly spray a small baking dish with vegetable oil. Place fillets in dish and bake for 15-20 minutes or until done. Let cool and flake.
Step 3. Peel and chop potatoes. In a medium boiler, cover potatoes with water and add a pinch of salt. Bring to a boil. Lower heat and simmer until potatoes are soft. Drain.
Step 4. Mash potatoes in a large bowl and set aside to cool. When cool, add garlic, egg and tarragon; gently fold in catfish flakes.
Step 5. Shape into 3-inch cakes. Dip in beaten egg, then in breadcrumbs. Chill cakes in the refrigerator 30-60 minutes to firm them.
Step 6. Heat olive oil in a skillet over medium-high heat. Fry cakes until golden brown. Place on paper towel to drain.
Step 7. Top with a teaspoon of lime mayonnaise and garnish with a sprig of fresh tarragon or cilantro.
For Lime Mayonnaise combine all ingredients and chill.