Plantation-Style Catfish 

Ingredients 
•	8 ea catfish fillets(4-5oz ea)
•	Salt, Pepper and Paprika (depending on personal preference) 
•	2 garlic cloves, chopped
•	4 cups spinach
•	3 tablespoons grated parmesan cheese
•	1/8 tablespoon fresh lemon juice
•	1/2 cup all-purpose flour
•	1/3 cup  vegetable shortening
•	1 can whole tomatoes (28oz)
•	2 pack spinach,frozen (10oz)
•	1 pack dairy sour cream (8oz)
•	1 pinch black pepper
•	1 teaspoon salt
 
Preparation
1.	Thoroughly wash and draw catfish fillets.
2.	Mix flour and salt, pepper, and paprika to taste. Dust fillets in seasoned flour.
3. 	In large, heavy skillet, saute fillets in hot shortening until crisp and golden.
4.	Remove fillets from skillet and saute garlic for 1 minute.
5.	Add tomatoes and cook until heated through, approximately 2 minutes. 
6.	With slotted spoon, lift out tomatoes (leave sauce in skillet.)
7.	Arrange tomatoes on skillet. 
8.	Heat left-over sauce, add spinach and cook just until tender
9.	Remove spinach from skillet and arrange in center of dish.
10.	Place catfish fillets on top of bed of spinach.
11.	Blend 1 tablespoon of the cheese with remaining ingredients and spoon over fillets.
12.	Sprinkle with remaining cheese, brown under broiler and serve at once.

Southern Fried Catfish and Hush Puppies

Ingredients - Fried Catfish
•	3 pounds of catfish fillets, cleaned
•	1 1/2 cup stone-ground corn flour
•	1 teaspoon salt & pepper
•	1/2 teaspoon cayenne pepper (or to taste)

Ingredients - Hush Puppies
•	1 large egg
•	2 cups buttermilk
•	1 3/4 cup stone ground whole grain cornmeal
•	1/2 cup minced onion
•	1 teaspoon baking powder
•	1 teaspoon baking soda
•	1 teaspoon salt
                      
Preparation
1. Preheat oven to 200 degrees. 
2. In a stockpot, pour 1 1/2 inches of oil and heat oil until it reaches 375 F. 
3. Place wire racks on 2 baking sheets.
4. In a large bowl, mix the corn flour, salt, pepper and cayenne.
5. In a medium bowl, prepare the hush puppies batter by mixing the egg and buttermilk well.
6. Stir in the corneal to the hush puppies batter until well blended.
7. Stir in the onion. 
8. Dip each fish fillet into the seasoned corn flour; be certain to coat it well but shake off any excess. 
9. Put each fillet into the pot, fry until it is golden brown. This will take approximately 2-3 minutes on each side.
10. Set aside the remaining corn flour. 
11. Remove each fillet from oil, allowing the oil to drip off and placing it on one of the prepared baking sheets. 
12. Immediately place sheet in heated oven to keep fish warm. Repeat this process with all fillets. 
13. For the hush puppies, add the baking powder, salt and baking soda to the batter and mix well.
14. Add the leftover seasoned corn flour to the batter slowly, until the batter is thick enough to be spooned. 
15. Using two teaspoons, drop the hush puppies into the 375 F oil.
16. Fry until they are golden all over, which will take approximately 3 minutes.
17. Once done, take each hush puppie and place it on the heated rack in the oven with the fish. 
18. Once all hush puppies are done, serve immediately. 

Beer-Battered Catfish

Ingredients
•	2 cups Self-riding flour
•	1 cup Beer
•	Garlic Powder, Salt & Pepper (to taste)
•	4 3.5 ounce catfish fillets.
•	Vegetable oil for frying

Preparation
1. Combine one cup of flour, beer, garlic powder, salt and pepper in a bowl. Mix well.
2. Dip catfish strips in remaining flour and then in batter.
3. Fry in hot oil in a deep-fryer or skillet until golden brown.
4. Drain on rack to remove excess oil.
5. Serve immediately. 

Pan-Fried Catfish

Ingredients
•	4 catfish fillets, 6-8 oz each
•	1/4 cup chinese fermented black beans
•	1/4 cup sherry
•	1 cup fish or low-sodium chicken stock
•	1 tablespoon finely minced garlic
•	1 teaspoon finely minced fresh ginger
•	1/2 cup whipping cream
•	4 tablespoon unsalted butter
•	Vegetable oil
•	1/2 cup cornstarch
•	8 cilantro sprigs

Preparation
1. Rinse the beans under cold running water until clean.
2. Place them and the sherry in a saucepan with medium heat and cook for 2 minutes.
3. Add the fish stock, garlic and ginger and cook for 5 minutes, reducing it by 1/4.
4. Scrape the liquid and beans into a blender and puree
5. Strain the puree and replace in saucepan.
6. Add whipping cream and cook until sauce thickens up.
7. Once completed, remove from heat and whip in the butter.
8. Keep the sauce warm while you cook the fish.
9. Dry the catfish fillets on towls and dredge lightly in the cornstarch. Shake off any excess cornstarch from fillet.
10. Fill skillet with 1" of oil and heat it to 375 F.
11. Place catfish fillets in oil, heating for 3 to 4 minutes on each side. 
12. Remove and place on rack to drain excess oil.
13. Serve immediately, offering the sauce on the side.

Catfish Cakes

Ingredients
•	2 pounds catfish Fillets (poached)
•	2 tablespoons of mayonaise
•	2 beaten eggs
•	Worcestershire Sauce, Salt & Pepper (to taste)
•	Fresh bread crumbs
•	8 tablespoons butter

Preparation
1. Drain Poached fillets, pat dry and flake.
2. Mix flaked catfish fillets, mayonaise, egg, worcestershire sauce, salt & pepper. 
3. Form into small cakes. (approximately 2" in diameter)
4. Dip cake into bread crumbs, being certain to cover it completely and evenly. 
5. Melt butter in a skillet. 
6. Cook cakes in butter over medium heat until heated through and lightly browned.

Orange Catfish 

Ingredients
•	2 pounds fresh and clean catfish 
•	2 teaspoons margarine
•	1 teaspoon flour
•	1/2 cup premium orange juice
•	3 teaspoons lemon juice
•	Pinch of nutmeg (to taste)

Preparation
1. Cut catfish into 6 portions.  
2. Melt margarine in a pan and add flour, stirring well until blended.  
3. Mix in remaining ingredients, stirring over low heat until thickened.  
4. Broil catfish 4" from heat until fish flakes when tested with a fork.  
5. Pour orange sauce over the fish and serve immediately. 

Crispy Pecan Catfish

Ingredients
•	   1/2 pound catfish fillets 
•	   1 cup milk
•	   2 cup yellow cornmeal
•	   1 teaspoonTabasco® Sauce
•	   1/2 teaspoon salt
•	   1/4 pound unsalted butter
•	   1/4 cup vegetable oil
•	   1 cup chopped pecans
•	   1 cup chopped parsley
•	   1/2 cup freshly squeezed lemon juice

Preparation
1.  Wash the fillets under cold running water, and place them in a bowl with the milk, Tabasco and salt. 
2.  Allow them to sit at room temperature for 15 minutes. 
3.  Just before cooking, drain the fillets and dredge them in the cornmeal. 
4.  Heat 2 tablespoon of the butter and vegetable oil in a skillet over medium high heat. 
5.  Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side. Be sure not to fry too many at one time. 
6.  Remove from the pan with a slotted spatula, drain on paper towels. 
7.  Repeat until all fish is fried. 
8.  Keep warm.
9.  Pour grease out of the skillet, and add the remaining butter. 
10. Place over medium heat, and when it has melted, add the nuts. 
11. Stir constantly while the nuts brown. 
12. Add parsley and lemon juice and stir to combine. 
13. Pour sauce over fish fillets and serve immediately.

Catfish Chili

Ingredients
•	2 pound catfish fillets, chunked
•	1 cup chopped green pepper
•	2 tablespoon Butter
•	2 cloves minced garlic
•	1 1/2 teaspoon Salt
•	1 pound red kidney beans
•	1 pound can tomatoes, undrained
•	6 ounces tomato paste

Preparation
1.  Saute green pepper and garlic in butter until tender.
2.  Add seasonings. 
3.  Mix well. 
4.  Add beans and tomatoes.
5.  Cover and simmer 15 minutes. 
6.  Add fish. 
7.  Cover and simmer 15 more minutes until fish flakes easily.
 
Catfish Chowder

Ingredients
•	1 pound catfish fillets, cut into chunks
•	2 slices bacon, chopped
•	1 cup chopped onion
•	1 can sliced potatoes, drained
•	1 can cooking tomatoes, chopped
•	2 cup water
•	1 can corn, drained
•	1/4 teaspoon tarragon
•	1/2 teaspoon celery salt
•	2 teaspoon parsley flakes
•	1/2 teaspoon oregano
•	1/4 teaspoon salt
•	Pepper to taste
•	1 teaspoon Seafood seasoning
•	2 teaspoon Thyme

Preparation
1.  In a large pot, fry bacon until crisp.  
2.  Add onion and cook until tender. 
3.  Add potatoes, tomatoes, and 2 cups water. 
4.  Cover; simmer until potatoes are tender.  
5.  Add corn and seasonings. 
6.  Cook slowly and adjust seasonings, if necessary.  
7.  Add the catfish 5 to 10 minutes before serving and simmer.
  
Catfish Stew 
               
Ingredients
•	4 catfish fillets, cleaned
•	2 eggs
•	Dash of worcestershire sauce
•	Dash of favorite hot sauce
•	2 1/2 cups milk
•	1 cup yellow cornmeal
•	1/3 cup all-purpose flour
•	Vegetable oil for deep frying

Preperation 
1. Beat eggs, Worcestershire sauce, hot sauce and milk in a shallow dish. 
2. Mix cornmeal and flour in another shallow dish or on a piece of wax paper. Dip catfish fillets in milk, then dredge in cornmeal mixture. 
3. Set aside on wax paper-lined baking sheet. 
4. Fill a large, deep skillet half full with oil and heat to 350 F on a deep-frying thermometer. 
5. Add fillets to the hot oil and fry for 2 to 3 minutes on each side, or until golden brown and fish flakes easily when tested with a fork. 
6. Drain on paper towels.

Ranchero Catfish

Ingredients
•	4 catfish fillets, cleaned and cut and half. 
•	1 cup finely crushed tortilla chips
•	1/2 teaspoon chili powder
•	3 tablespoons lime juice
•	1 tablespoon vegetable oil
•	1 cup salsa
•	1 teaspoon chopped fresh cilantro

Preperation
1.  Preheat the oven to 450 F. 
2.  Lightly grease a baking sheet. 
3.  Mix crushed tortilla chips and chili powder in a shallow dish or on a piece of wax paper. Mix lime juice and oil in another shallow dish. 
4.  Dip catfish in the lime mixture, then immediately dredge in the seasoned tortilla crumbs to coat. 
5.  Place on prepared baking sheet. Sprinkle catfish with any remaining tortilla crumbs. 
6.  Bake 8 to 10 minutes or until crisp and golden and fish flakes easily when tested with a fork.
7.  Warm salsa in a small saucepan over low heat.Arrange catfish on serving plates and spoon salsa across the center. Sprinkle with fresh cilantro and serve. 

Cheesy Catfish

Ingredients
•	2 pounds catfish fillets, cleaned
•	2  tablespoons margarine
•	1/2 cup grated parmesan cheese
•	1/4 cup yellow cornmeal
•	1/4 cup all-purpose flour
•	1/2 teaspoon pepper
•	1 teaspoon spanish paprika

Preperation
1.  Preheat the oven to 400°F. Place margarine in a 13x9-inch baking pan and put in the oven to melt while oven is heating. Remove pan from the oven. 
2.  Mix Parmesan cheese, cornmeal, flour, pepper and paprika in a plastic bag. 
3.  Add catfish fillets, one at a time, and shake to coat with the Parmesan mixture. 
4.  Arrange fillets in a single layer in the prepared pan, turning once to coat with margarine. Sprinkle remaining cheese mixture over fish. 
5.  Bake for 10 to 15 minutes or until golden brown and fish flakes easily when tested with a fork.

Crispy Catfish Fillets

Ingredients
•	4 catfish fillets, cleaned
•	2 tablespoons minced fresh cilantro
•	2 tablespoons canola oil
•	1.5 tablespoon minced fresh ginger
•	1 clove garlic, minced
•	1 cup all-purpose flour
•	Vegetable oil for frying

Preperation
1. Mix cilantro, canola oil, ginger and garlic in a shallow dish. Add catfish fillets, turning once to coat with marinade. 
2. Cover with plastic wrap and refrigerate overnight.  
3. Wipe marinade off fillets with paper towels. Place flour in a shallow dish or on a piece of wax paper. 
4. Dredge fillets in flour, shaking off excess. Set aside on a wax paper-lined baking sheet. 
5. Pour a 1/2 inch of oil into a large skillet and heatover medium-high heat. 
6. Fry the fillets, two at time, in the hot oil for 3 minutes on each side or until golden brown and fish flakes easily when tested with a fork. 

Grilled Catfish Hawiian

Ingredients
•	2 catfish fillets, cut into 1-inch cubes
•	1 cup pineapple chunks
•	1small red bell pepper, cut into 1-inch squares
•	1small red onion, cut into 1-inch wedges
•	2  tablespoons soy sauce
•	2  tablespoons lime juice
•	1/4 cup vegetable oil
•	1clove garlic, minced
•	1 tablespoon minced fresh ginger
•	2 green onions, chopped
•	1/2 teaspoon cayenne
•	pepper (to tase)

Preperation
1.  Thread catfish fillet cubes onto four small skewers, alternating them with pieces of pineapple, bell pepper and onion. Place skewers in a shallow dish. 
2.  To prepare the marinade, mix the soy sauce, lime juice, oil, garlic, ginger, green onions, and cayenne pepper in a small bowl. 
3.  Pour over the skewers, cover with plastic wrap and refrigerate for 1 to 2 hours to marinate. 
3.  Prepare a grill or preheat the broiler. 
4.  Grill or broil the skewers about 4 inches from the heat source for 4 minutes on each side or until fish flakes easily when tested with a fork. 

Catfish Fajitas

Ingredients
•	2 pounds catfish fillets, cleaned
•	1 cup lime juice 
•	3 cups mesquite or hickory wood chips
•	1 large onion, sliced and separated into rings
•	1 large sweet red or green pepper, cut into strips
•	2 cloves garlic, minced
•	2 tablespoons butter or margarine
•	1/2 teaspoon salt
•	1/4 teaspoon pepper
•	8 flour or corn tortillas,warmed
•	Salsa, sour cream, guacamole and limewedges

Preperation
1.  Place catfish in a large plastic bag. Pour lime juice over fish. Seal bag and marinate in refrigerator for exactly 1 hour 
2.  Soak wood chips in enough water to cover for 30 - 60 minutes. 
3.  Drain wood chips. In a covered grill, test coals for medium-hot heat. Sprinkle wood chips over preheated coals. 
4.  Lightly brush grill rack with cooking oil. Place catfish on grill rack. 
5.  Cover and grill directly over medium-hot coals about 5 minutes on each side or until fish flakes easily. 
6.  Meanwhile in a large skillet cook onion, red or green pepper and garlic in butter or margarine until just tender. Stir in salt and pepper. 
7.  Cut grilled catfish into chunks. Toss with onion mixture. Fill tortillas with catfish mixture. Serve with salsa, sour cream, guacamole and lime wedges.

Native American Catfish With Pine Nuts 
                                                 
Ingredients
•	4 U.S. farm-raised catfish fillets
•	1/4 cup plus 2 tablespoons pine nuts
•	1/2 cup yellow cornmeal
•	1/4 cup all-purpose flour
•	1 teaspoon salt
•	1/2 teaspoon cayenne pepper
•	1/4 teaspoon ground cumin
•	1/4 cup vegetable oil

Preperation
1.  Preheat the oven to 350 F. 
2.  Spread pine nuts on a baking sheet and toast in the oven for about 5 minutes or until golden brown. Let Cool. 
3.  Grind 1/4 cup of the pine nuts and reserve remaining for garnish. 
4.  Mix ground pine nuts, cornmeal, flour, salt, cayenne pepper and cumin in a shallow dish or on a piece of wax paper. 
5.  Dredge catfish fillets in the pine nut mixture. Set aside on a wax paper-lined baking sheet.  
6.  Heat oil in a large skillet over medium heat. 
7.  Fry catfish fillets, two at a time, in the hot oil for 4 minutes on each side or until fish flakes easily when tested with a fork. 
8.  Sprinkle fillets with whole pine nuts and serve. 

Catfish Parmesan

Ingredients
•		5 to 6 small catfish fillets (about 2 pounds)
•		2/3 cup freshly grated Parmesan cheese
•		1/4 cup all-purpose flour
•		1/2 teaspoon salt
•		1/4 teaspoon pepper
•		1 teaspoon paprika
•		1 egg, beaten
•		1/4 cup milk
•		1/4 cup margarine, melted
•		1/3 cup sliced almonds

Preparation
1. Combine cheese, flour, salt, pepper and paprika. Stir it well. 
2. Combine egg and milk; stir it well. 
3. Dip fillets in egg mixture; dredge in flour mixture.
4. Arrange in a lightly greased 13x9x2-inch baking dish; drizzle with butter. Sprinkle almonds over top.
5. Bake at 350 F for 35 to 40 minutes or until fish flakes easily when tested with a fork.