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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 with Caper & Dill Sauce with Rosemary Potatoes
Ingredients
4 U.S. Farm-Raised Catfish Fillets
1½ cups all-purpose flour
¾ cup Parmesan cheese
3-4 tablespoons olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
Juice of 1 lemon
2 teaspoons capers
1½ teaspoons dill weed
Salt and pepper to taste
Rosemary Potatoes
Red potatoes, thinly sliced with skin on
1 onion, sliced
Dried or fresh rosemary
Olive oil
Salt and pepper to taste
1½ cups all-purpose flour
¾ cup Parmesan cheese
3-4 tablespoons olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
Juice of 1 lemon
2 teaspoons capers
1½ teaspoons dill weed
Salt and pepper to taste
Rosemary Potatoes
Red potatoes, thinly sliced with skin on
1 onion, sliced
Dried or fresh rosemary
Olive oil
Salt and pepper to taste
Instructions
Step 1. Mix flour and cheese. Press fillets in flour mixture to coat.
Step 2. Add olive oil to skillet and heat to medium-high. Add fillets, rounded side down, and cook 3 to 4 minutes or until golden brown. Turn fillets and cook an additional 3 to 4 minutes or until done.Remove from skillet and wipe clean with paper towel.
Step 3. To make the sauce, melt butter in skillet and stir in 2 tablespoons flour. Slowly add chicken broth, stirring constantly to begin thickening. Add lemon juice, capers and dill weed.
Step 4. Adjust seasoning and add salt and pepper to taste.
Step 5. Place cooked fillets on platter and top with Caper and Dill Sauce.
Step 6. Serve with Rosemary Potatoes.
Serves 4
For potatoes, in sauté pan, cook onion in olive oil 3 to 4 minutes at medium-high heat. Add more olive oil and sliced potatoes. Add rosemary, salt and pepper to taste. As potatoes begin to cook, toss every few minutes until done.
Step 2. Add olive oil to skillet and heat to medium-high. Add fillets, rounded side down, and cook 3 to 4 minutes or until golden brown. Turn fillets and cook an additional 3 to 4 minutes or until done.Remove from skillet and wipe clean with paper towel.
Step 3. To make the sauce, melt butter in skillet and stir in 2 tablespoons flour. Slowly add chicken broth, stirring constantly to begin thickening. Add lemon juice, capers and dill weed.
Step 4. Adjust seasoning and add salt and pepper to taste.
Step 5. Place cooked fillets on platter and top with Caper and Dill Sauce.
Step 6. Serve with Rosemary Potatoes.
Serves 4
For potatoes, in sauté pan, cook onion in olive oil 3 to 4 minutes at medium-high heat. Add more olive oil and sliced potatoes. Add rosemary, salt and pepper to taste. As potatoes begin to cook, toss every few minutes until done.