Baked Catfish Fillets with Horseradish Sauce

• 1 ½ lb Catfish fillets
• 2 Egg whites
• 1 tbsp Grated onion
• ¼ teaspoon Dry mustard
• 2 tablespoons Butter or margarine
• 1 cup Milk
• 1 tbsp Lemon juice
• 2 tablespoons Sour cream
• 1 Clove garlic
• ¼ teaspoon White pepper
• 2 tablespoons Flour
• 4 teaspoons Prepared horseradish

Arrange fish on baking pan sprayed with nonstick cooking spray (PAM).

Sprinkle with lemon juice.

In small bowl beat egg whites until soft peaks form.

Fold in sour cream, onion, garlic, mustard and ⅛ teaspoon white pepper.

Spoon some of mixture on top of each fillet.

Bake at 375°F for 20 minutes or until fish is opaque or skewer glides easily through flesh.

Meanwhile in small saucepan melt butter.

Blend in flour until smooth.

Stir in milk, horseradish and remaining ⅛ teaspoon white pepper.

Cook and stir over medium heat until mixture is bubbly and slightly thickened.

Serve over fish.

Makes 1-2 servings.

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Baked Catfish With Pesto

• 4 (6-oz.) catfish fillets
• ¼ cup flour
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ½ tablespoons butter
• 1 ½ tablespoons olive oil
• ½ cup pesto

Preheat oven to 350°F.

Rinse fillets and pat dry.

Combine flour, salt and black pepper.

Dredge fillets in dry mix until evenly coated, shake off excess.

Heat a large skillet over medium-high heat.

Add butter and olive oil.

When foam subsides, add fillets, skin-side up and brown on both sides.

Place fillets skin-side down in a baking dish just large enough to hold them in a single layer.

Spread pesto over fillets and bake for 5 to 7 minutes or until fish flakes easily with a fork.

Serving Size: 4

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Blackened Cajun Catfish

• 4 (6-oz.) catfish fillets
• ⅓ cup butter, melted
• 2 tablespoons fresh lemon juice
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon crushed red pepper flakes
• ⅓ cup dry white wine

Heat a large cast-iron skillet over medium-high heat for 10 minutes or until hot.

While pan heats, rinse fillets and pat dry.

Mix melted butter and lemon juice in a small bowl.

In another small bowl, combine thyme, salt, pepper, paprika, garlic powder and red pepper flakes, mix well.

Brush fillets on both sides with butter mixture and sprinkle evenly with seasoning mix.

Place fillets, skin side up in pan cook on both sides until fish flakes easily with a fork, about 6 minutes total.

Remove catfish from skillet and hold warm.

Pour wine and any remaining butter mixture into pan.

Bring to a boil and spoon over catfish.

Serve immediately.

Serving Size: 4

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Blackened Catfish

• 4 ea Farm-raised catfish fillets (4 to 5 oz. each)
• 1 tsp Paprika
• ½ tsp crumbled dried sage
• ½ tsp ground cumin
• ½ tsp garlic powder
• ½ tsp granulated sugar
• ½ tsp Salt
• ¼ tsp Ground red pepper (cayenne)
• ¼ tsp Onion powder
• Nonstick cooking spray (PAM)
• 1 tsp Olive oil
• Lemon oil

Put paprika, sage, cumin, garlic powder, sugar, salt, red pepper and onion powder in a 1-gallon food-storage bag.

Close bag and shake until well blended.

Place 1 fillet in bag at a time and shake until lightly coated.

Coat large nonstick skillet with cooking spray.

Add oil and heat over medium-low heat until hot.

Add catfish fillets, skinned side up and cook 4 to 5 minutes until lightly blackened.

Carefully turn with spatula.

Cook 4 to 5 minutes longer or until fish feels firm and is opaque at the thickest part.

Serve with lemon slices.

Makes 4 servings.

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Braised Catfish Fillet

• 4 ounces catfish
• 2 fluid ounces white wine
• 1 tablespoon lemon juice
• 1 teaspoon oil
• 1 tomato, diced
• 2 green onions, chopped
• ¼ cup yellow bell pepper
• 1 garlic clove, crushed
• 4 fluid ounces tomato juice
• 1 teaspoon cornstarch
• 1 tablespoon oil
• 1 lemon, sliced

Marinate catfish in white wine and lemon juice for 15 minutes.

Remove the fish from the marinade, set aside.

In a saucepan saute 1 teaspoon oil over medium-high heat.

Add 1 diced tomato, 2 chopped green onions, yellow bell pepper and 1 crushed garlic clove.

Saute for 3 to 5 minutes or until the vegetables are wilted.

Add tomato juice and bring to a low simmer.

Stirring constantly, add cornstarch and stir until the mixture begins to thicken.

In a separate skillet, saute the catfish in 1 tablespoon oil then pour the sauce on top.

Simmer until the catfish is tender, approximately 5 to 10 minutes.

Garnish with 1 sliced lemon.

Serving Size: 3

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Cajun Catfish

• 1 pound catfish fillets
• ½ cup crushed corn flakes
• 1 tablespoon paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon ground black pepper
• ½ teaspoon white pepper
• ½ teaspoon crushed dried thyme
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• 1 tablespoon vegetable oil

Wash fish fillets and pat dry, set aside.

In a shallow bowl, combine corn flakes, paprika, cayenne, black pepper, white pepper, thyme, onion powder, garlic powder and salt.

Dredge catfish in coating mixture and fry in a heavy, heated skillet in oil for 2 minutes on each side.

Drain before serving.

Serving Size: 3

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Cajun Catfish with Spicy Strawberry Sauce

• 2 pounds (2 fillets) catfish
• 2 teaspoons hot pepper sauce
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup strawberry jam
• ½ cup red wine vinegar
• 1 tablespoon soy sauce
• ½ cup Family Size Marinara Sauce
• 1 clove garlic, crushed
• 2 teaspoons horseradish
• ¾ cup cornmeal
• ¾ cup flour
• ½ cup vegetable oil

Place catfish in a large, shallow baking dish.

Season with salt, pepper and hot pepper sauce, cover and refrigerate for 1 hour.

In a small saucepan, combine strawberry jam, red wine vinegar, soy sauce, marinara sauce, garlic and horseradish, simmer sauce over low heat, stirring occasionally, for 5 minutes.

In a bowl, blend together cornmeal and flour.

Dredge the catfish in the cornmeal mixture, coating evenly on all sides.

Heat oil in a heavy skillet, over medium-high heat and when hot, sauté the catfish until browned on both sides, about 2 minutes per side.

Drain well and keep warm.

Spoon ¼ cup of the sauce onto each plate and top with the catfish fillets.

Serving Size: 4

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Catfish Almondine

• 2 tablespoons margarine
• 1 ½ pounds catfish
• ¼ cup slivered almonds
• 1 lemon

In a 12" skillet over medium low heat melt 1 tablespoon margarine.

Saute catfish until lightly golden and flakey.

Transfer to an 8" square pan and keep warm in a 200 degree oven.

In the same skillet, melt remaining margarine.

Add slivered almonds, grated lemon peel and juice from lemon, stirring once.

Remove catfish from oven.

Pour the sauce over the catfish.

Serving Size: 4

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Catfish and Crawfish Mold

• 1 pound catfish, cooked
• 1 pound crayfish, cooked
• ½ cup white wine
• 1 cup parsley
• 1 tablespoon lemon juice
• ½ teaspoon salt
• 1 teaspoon liquid hot pepper sauce
• 1 tablespoon Worcestershire Sauce
• 1 cup cream cheese

Chop cooked catfish and crayfish in a food processor.

Add white wine, parsley, lemon juice, and salt, mix well.

Stir in liquid hot pepper sauce, Worcestershire sauce and cream cheese, mix well.

Refrigerate overnight in a mold.

Serving Size: 8

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Catfish and Shrimp Soup

• 2 tablespoons olive oil
• 2 cups onions, chopped
• 2 garlic cloves, crushed
• 28 ounces whole tomatoes
• 3 tablespoons tomato paste
• 1 bay leaf
• 4 cups water
• 1 cup white wine
• 8 fluid ounces clam juice
• ½ pound shrimp
• 1 pound catfish, diced
• ½ teaspoon salt
• ¼ teaspoon pepper

In a large kettle, heat olive oil.

Saute chopped onions and crushed garlic cloves until the onions are transparent.

Add whole tomatoes, tomato paste and bay leaf.

Cover and simmer for 25 minutes.

Add water, white wine and clam juice.

Simmer uncovered for 45 minutes.

Add cleaned shrimp, diced catfish, salt and pepper.

Cook for 10 minutes or until the catfish flakes easily.

Remove the bay leaf before serving.

Serving Size: 8

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Catfish and Wild Rice Soup

• 1 cup wild rice mix
• 4 cups water
• 1 teaspoon salt
• 1 onion, chopped
• 1 cup celery, chopped
• 2 garlic cloves, crushed
• ¼ cup butter
• ⅓ cup flour
• 5 cups chicken broth
• ½ teaspoon salt
• ½ teaspoon curry
• ¼ teaspoon pepper
• 2 pounds catfish, diced
• 2 cups half and half
• ¼ cup sherry
• ½ teaspoon red pepper flakes

Place wild rice mix in a colander and rinse under running water, drain.

In a medium saucepan, bring water and salt to a boil, add the rice.

Return to a boil, reduce the heat, cover and simmer for 45 to 55 minutes or until the rice is tender, drain.

Meanwhile, in a large kettle, cook chopped onion, chopped celery and crushed garlic cloves in butter until tender.

Stir in flour.

Add chicken broth, salt, curry powder and pepper.

Bring to a boil.

Add diced catfish.

Return to a boil, reduce the heat, cover and simmer for 15 minutes or until the fish flakes easily.

Stir in the cooked wild rice mix, half and half, sherry and red pepper flakes.

Heat through.

Serving Size: 6

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Catfish Pasta Primavera

• 1 package 12-oz. Fettuccine
• ¼ cup butter
• ½ red bell pepper, seeded and julienned
• ½ yellow bell pepper, seeded and julienned
• ½ green bell pepper, seeded and julienned
• 4 ounces trimmed sugar peas
• 6 green onions, trimmed and chopped
• 1 cup chicken broth
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 pound 1-inch cubed catfish
• 1 tomato, chopped
• ¼ cup grated Parmesan cheese
• ½ teaspoon dill weed

Cook fettuccine according to the package directions, drain.

While fettuccine cooks, heat a large skillet over medium heat.

Melt butter and sauté bell peppers, peas and green onions until tender-crisp, about 4 minutes.

Remove vegetables from the skillet and set aside.

Add chicken broth, salt and pepper to the skillet, bring to a boil and add catfish.

Return to a boil, reduce heat and simmer, uncovered, for 3 minutes or until catfish flakes easily when tested with a fork.

Add tomato and reserved vegetables.

Place the cooked fettuccine in a large serving bowl.

Add the catfish mixture, tossing gently to coat.

Garnish with Parmesan and dill weed and serve warm.

Serving Size: 4

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Catfish with Peanuts, Green Onions & Bacon Pan Butter

• 4 boneless catfish fillets, skins removed
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 2 eggs, beaten
• 1 ½ cups buttermilk
• 2 cups yellow cornmeal
• 1 cup flour
• 2 tablespoons olive or peanut oil, divided
• 7 bacon slices, cut in ¼-inch pieces
• 1 cup butter, chilled , cut into small pieces
• 2 tablespoons lemon juice
• 8 green onions, trimmed and sliced
• 8 ounces raw, unsalted peanuts, lightly roasted, skins removed
• 1 lemon, quartered

Lightly season catfish fillets with salt and pepper.

Set aside.

In a bowl, whisk together eggs and buttermilk.

In another bowl, mix together cornmeal and flour.

Dip catfish fillets in egg mixture then roll in cornmeal/flour mixture to coat, set aside.

Heat a sauté pan on low heat.

Add oil and bacon.

Stir and cook until bacon is partially cooked.

Remove bacon from pan, set aside and strain oils into a clean bowl.

Reserve for frying fish.

Preheat oven to 400°F.

Warm 4 plates.

Heat a skillet large enough to hold 4 fillets.

Add some of the reserved oil and allow it to get hot.

Add fillets and gently shake pan.

Cook fillets until golden on both sides, turning once.

Add more oil as necessary.

Remove excess fat and put pan into oven for 2 minutes.

Remove catfish to warm plates.

Wipe out pan and reheat it to almost smoking point.

Working rapidly, add butter and then immediately add lemon juice, green onions and most of the peanuts, shaking pan.

Swirl pan evenly over heat.

Pour sauce over fish and sprinkle with remaining peanuts and reserved bacon.

Serve with lemon wedges.

Serving Size: 4

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Catfish Piccata

• 2 (6-oz.) catfish fillets
• 1 tablespoon flour
• 1 tablespoon butter or margarine
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley

Pat catfish dry.

Season to taste with salt and pepper.

Dredge in flour, shaking off excess.

Measure thickness of fish at thickest part to estimate cooking time, allow 10 minutes per inch of thickness.

Heat butter in a nonstick skillet over moderate heat until it bubbles.

Add fish and cook for 3 minutes.

Turn fish and continue cooking until fish flakes when tested with a fork.

Remove to warm plates.

Add lemon juice and parsley to pan, cook 30 seconds, stirring to loosen contents in the pan.

Pour over hot fish.

Serving Size: 2

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Catfish Salad

• 2 tablespoons lime juice
• 1 tablespoon fresh chopped cilantro
• ½ fresh jalapeño, seeded, rinsed, finely diced
• 1 clove garlic, chopped
• 1 teaspoon salt
• ⅓ cup olive oil
• 1 12 oz. catfish fillet, cut in ½ inch strips
• 1 lettuce
• 2 tomatoes, sliced
• 1 avocado
• ½ cup frozen whole kernel corn, thawed

Combine lime juice, cilantro, jalapeno pepper, garlic clove, salt and olive oil in a medium bowl.

Mix until blended.

Set aside.

Arrange fillet strips in a baking dish, pour marinade over fillets.

Cover and refrigerated for 30 minutes.

Remove and transfer to a broiler pan and broil for 4 minutes on each side.

Serve over lettuce, tomatoes, avocado and frozen corn.

Drizzle the reserved marinade over the top.

Serving Size: 6

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Catfish Tacos with Mango Salsa

• 2 mangos, diced
• 4 limes, chopped
• 1 teaspoon basil
• 2 tablespoons green onions, chopped
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• ⅓ cup chicken broth
• ¾ pound catfish
• ¼ cup oil
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 4 flour tortillas
• ½ cup Monterey Jack cheese, grated
• 4 tablespoons cilantro, chopped

Heat barbeque grill.

In a mixing bowl combine diced mangos, chopped limes, basil, chopped green onions, olive oil, crushed garlic clove and chicken broth, mix well and set aside.

Brush catfish and the grill with oil.

Season the fish with salt and pepper.

Place on the hot grill and cook the fish on both sides until done.

Remove and cut into chunks, set aside.

On the same grill, heat flour tortillas briefly.

Divide grated monterey jack cheese and chopped cilantro among the tortillas.

Divide the grilled fish and mango sauce on top and roll up.

Serving Size: 2

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Catfish with Tangy Orange Sauce

• ¼ cup orange juice
• 2 tablespoons vegetable oil
• 2 tablespoons lite soy sauce
• ⅛ teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 clove garlic, peeled and minced
• 8 (4-oz.) catfish fillets

Preheat grill or broiler.

Combine orange juice, oil, soy sauce, pepper, lemon juice and garlic in a small bowl.

Brush catfish with sauce.

Place on a lightly oiled grill or under broiler and cook for 5 minutes, brushing frequently with sauce.

Turn and grill for 5 more minutes or until fish flakes easily when tested with a fork.

Nutritional information per serving:

• Calories: 160
• Fat: 8.5 g
• Protein: 19 g
• Sodium: 168 mg
• Cholesterol: 60 mg

Serving Size: 8

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Classic Fried Catfish

• ¼ teaspoon Garlic Powder
• ¾ cup Yellow Cornmeal
• 4 Catfish Fillets
• ¼ cup Flour
• 2 teaspoons Salt
• Vegetable Oil
• 1 teaspoon Cayenne Pepper

Combine cornmeal, flour, salt, cayenne and garlic powder.

Coat catfish with mixture, shaking off excess.

Add 1" layer of oil to a large skillet.

Heat to 350°F.

Add catfish in single layer and fry until golden brown, about 5 to 6 minutes depending on size.

Remove and drain on paper towels.

Makes 4 servings.

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Classic Southern Fried Catfish

• 4 catfish fillets
• 2 cups vegetable oil, for frying
• 1 ½ cups yellow cornmeal
• ½ cup all-purpose flour
• 2 teaspoons seasoned salt
• 1 teaspoon ground red pepper
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder

Rinse catfish fillets and do not dry.

Preheat oil in a skillet or a deep fryer to 350°F.

Combine all dry ingredients in a large, resealable plastic bag and shake each fillet in it until coated with cornmeal.

Fry fillets in oil, rounded side down, for 3 to 4 minutes, then turn and cook another 3 to 4 minutes.

Drain and then serve.

Serving Size: 4

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Crunchy Catfish Fillets with Lemon-Parsley Sauce

• 2 eggs
• 2 tablespoons water
• ½ cup crackers, crushed
• ⅓ cup Parmesan cheese, grated
• 1 tablespoon Italian seasoning
• 2 pounds catfish
• 2 tablespoons butter, melted
• 3 green onions, chopped
• 2 tablespoons lemon juice
• ½ cup butter, melted
• 1 tablespoon parsley
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoons Worcestershire Sauce
• ⅛ teaspoon liquid hot pepper sauce

Preheat oven to 350 degrees.

In a shallow or flat bowl combine 2 eggs and 2 tablespoons water, beat well and set aside.

In another shallow or flat bowl, combine ½ cup crushed crackers, ⅓ cup grated parmesan cheese, 1 tablespoon Italian seasoning, set aside.

Dip 2 pounds catfish in the egg mixture, then in the seasoned cracker crumbs, coating well.

Transfer to a greased baking dish and drizzle 2 tablespoons melted butter on top.

Bake for 30 minutes.

Meanwhile, in a saucepan, combine 3 chopped green onions, 2 tablespoons lemon juice, ½ cup melted butter, 1 tablespoon parsley, ½ teaspoon salt, ¼ teaspoon pepper, 2 teaspoons worcestershire sauce and ⅛ teaspoon liquid hot pepper sauce.

Simmer for 3 minutes then pour over the cooked catfish.

Serving Size: 4

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English Style Catfish with Root Vegetables

• 1 carrot, sliced
• 1 turnip, sliced
• 1 leek rib, sliced
• 1 celery rib, sliced
• 2 tablespoons butter
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon thyme
• ¼ cup sherry
• ¾ pound catfish

Butter a microwave-safe baking dish and layer julienne-sliced carrot, julienne-sliced turnip, sliced leek rib and sliced celery rib inside.

Dot with butter.

Sprinkle on salt, pepper and thyme.

Drizzle sherry over all and place catfish filets on top.

Cover and microwave on HIGH for 8 to 10 minutes, rotating the dish every 2 minutes.

Serving Size: 2

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Grilled Catfish Fillets

• 1 ½ pounds catfish fillets
• 3 tablespoons Worcestershire Sauce
• 2 tablespoons lemon juice
• 1 clove garlic, crushed
• ½ teaspoon paprika
• ⅛ teaspoon ground black pepper

Place catfish in a shallow baking dish, set aside.

Combine Worcestershire sauce, lemon juice, garlic, paprika and pepper in large bowl, mix well.

Pour over catfish and marinate in refrigerator for 2 hours.

Preheat grill or broiler.

Transfer catfish to large sheet of heavy aluminum foil.

Fold up sides to form a rim, pour marinade over the catfish.

Grill or broil in foil for about 5 minutes or until catfish flakes when tested with fork at the thickest part.

Serving Size: 4

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Lemon Catfish

• 2 tablespoons butter, melted
• 2 tablespoons lemon juice
• ¼ cup dry bread crumbs
• ¾ teaspoon lemon pepper
• ½ teaspoon seasoned salt
• ¼ teaspoon dillweed
• 1 pound catfish
• ½ teaspoon paprika
• 1 lemon

In a pie pan, combine melted butter and lemon juice, set aside.

In another pie pan, combine dry bread crumbs, lemon pepper, seasoned salt and dillweed.

Rinse catfish and pat dry.

Dip first in the butter mixture, then the bread crumbs, turning to coat evenly.

Place in an ungreased baking dish.

Drizzle any remaining butter mixture on top and sprinkle with paprika.

Top with thin slices of 1 lemon, reserving the remaining for garnish.

Bake at 350 degrees for 25 to 30 minutes or until the fish flakes easily.

Serving Size: 4

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Moroccan Catfish Over Rice

• ¼ cup slivered almonds
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 1 teaspoon coriander
• ½ teaspoon cayenne pepper
• 1 ¾ cups chicken broth
• 2 cups water
• 1 pound catfish, diced
• 1 cup black eyed peas
• 1 zucchini, sliced
• 1 cup rice

Place slivered almonds on a baking sheet and toast in a 350 degree oven for 8 to 10 minutes or until golden brown, set aside.

Heat olive oil in a large, heavy skillet, add chopped onion and cook over medium heat until softened, about 5 minutes.

Add crushed garlic cloves, diagonally cut carrots, sliced red bell pepper, coriander, cayenne pepper, chicken broth and water.

Bring to a boil and cook for 5 minutes.

Reduce the heat, add diced catfish, black eyed peas and sliced zucchini, simmer for 12-15 minutes or until the catfish flakes easily.

Meanwhile, prepare rice according to the package instructions.

Serve the catfish mixture over the rice and sprinkle with the toasted almonds.

Serving Size: 6

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Native American Catfish with Pine Nuts

• ¼ cup pine nuts, ground
• ½ cup cornmeal
• ¼ cup flour
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• ¼ teaspoon cumin
• ¼ cup oil
• 1 pound catfish fillets
• 2 tablespoons pine nuts

In a bowl combine ground pine nuts with cornmeal, flour, salt, cayenne pepper and cumin.

Heat oil in a large, heavy skillet over moderate heat.

Dredge catfish fillets in the cornmeal mixture and pan fry about 4 minutes per side or until opaque.

Sprinkle with pine nuts.

Serving Size: 4

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Pan-Fried Catfish

• 2 pounds fesh catfish fillet
• ½ cup flour
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 eggs
• 2 tablespoons water
• 1 cup cornmeal
• 3 cups vegetable oil

Rinse catfish under cold water and pat dry with paper towel.

Combine flour, salt and pepper in a paper sack.

Add the fish and shake to coat, shake off any excess flour.

Beat eggs and water in a shallow pan.

Into a separate shallow dish pour cornmeal.

Dip the catfish in egg mixture, then roll in cornmeal.

Heat oil in a large heavy skillet.

Add catfish and brown on both sides, about 2 minutes or until fish flakes when tested with fork.

Drain and serve hot.

Serving Size: 4

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Pan-Grilled Catfish

• 1 cup water
• 2 tablespoons lemon juice
• 1 teaspoon Worcestershire Sauce
• 1 cup flour
• 2 tablespoons paprika
• 1 ½ teaspoons seasoned salt
• 3 pounds catfish fillets
• 1 tablespoon vegetable oil

In a shallow bowl combine water, lemon juice and Worcestershire sauce, set aside.

In a shallow dish, mix together flour, paprika and seasoned salt, set aside.

Rinse fish, pat dry with paper towel.

Dip fish in water mixture, dredge in flour mixture to coat.

Heat oil in a large skillet over medium-high heat.

Place fish, skin-side up in skillet and cook for 6 to 7 minutes.

Turn and cook until firm, about 7 more minutes.

Serve hot.

Serving Size: 8

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Quick Cajun Catfish

• ¼ cup buttermilk
• 2 teaspoons prepared brown mustard
• ½ cup cornmeal
• ½ teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon crushed dried thyme
• ½ teaspoon cayenne pepper
• ½ teaspoon ground black pepper
• 1 ¼ pounds catfish, cleaned, rinsed, patted dry

Preheat broiler.

Spray broiler rack with vegetable cooking spray (Line broiler pan with aluminum foil if desired).

Place broiler rack and pan 4 inches from heating element.

In a medium bowl, combine buttermilk and prepared brown mustard.

Set aside.

In a shallow dish, combine cornmeal, salt, paprika, onion powder, garlic powder, thyme, cayenne pepper and pepper.

Mix thoroughly.

Dip catfish in the buttermilk mixture, then roll in the cornmeal mixture.

Place onto prepared broiler rack.

Broil until the fish flakes easily with a fork, about 3 minutes per side.

Serving Size: 4

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Smokey Broiled Catfish

• 3 tablespoons soy sauce
• 1 tablespoon lemon juice
• ¼ teaspoon garlic powder
• 2 teaspoons smoke flavoring
• 1 vegetable cooking spray
• 1 pound catfish

In a small bowl, combine soy sauce, lemon juice, garlic powder and smoke flavoring.

Preheat a broiler pan for 5 minutes then coat with vegetable cooking spray.

Place catfish filets on the broiler pan.

Brush with the soy sauce mixture.

Broil 3" from the heat for 4 to 6 minutes, basting occasionally or until the catfish flakes easily.

Serving Size: 4

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Spicy Catfish Creole Stew

• 2 tablespoons oil, divided
• 1 medium onion, peeled and diced
• 1 medium green bell pepper, seeded and diced
• 2 stalks celery, diced
• 4 cloves garlic, peeled and chopped
• 1 can (14.5-oz.) stewed tomatoes, undrained
• 1 can (14.5-oz.) crushed tomatoes
• 2 teaspoons hot pepper sauce
• 2 teaspoons crushed dried oregano
• ½ teaspoon crushed dried basil
• ½ teaspoon dried thyme
• ½ teaspoon ground black pepper
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• 1 ½ pounds boneless catfish fillets, cut into 1½-inch pieces
• 4 cups cooked rice

In a large heavy-duty pot, heat ½ of the oil over medium-high heat.

Add onion, bell pepper, celery and garlic, sauté for 5 to 6 minutes or until onion is soft.

Stir in stewed tomatoes, crushed tomatoes, hot pepper sauce, oregano, basil, thyme, black pepper, cayenne pepper and salt and bring to a boil.

Reduce heat and simmer for 15 minutes, stirring occasionally.

Meanwhile, in a large nonstick skillet, heat remaining oil.

Add catfish to pan and cook until golden brown and thoroughly cooked.

Gently stir fish into sauce.

Place rice into shallow bowls and ladle stew over top.

Serving Size: 8

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