Catfish Recipes

Species Name: Channel Catfish (Ictalurus punctatus). Not to be mistaken for the North Atlantic's ocean catfish, which is really the wolffish.

Geography: Seventy percent of farmed catfish is from Mississippi, the rest is from Alabama, Arkansas and Louisiana. Unless the fish is caught in southern rivers or lakes, the catfish is farmed.

Seasonality: Year-round with no more than a 10% difference from month to month.

Appearance/Flavor: Translucent, white meat turns opaque upon cooking. Taste is mild with a touch of sweetness. It is a firm, yet slightly flaky fish.

Buying/Handling/Storing: The meat of fresh catfish is white/off-white, without a fish odor. Shelf-life is 8 to 12 days at 30 F. For 6 months, IQF pre-rigor catfish can be frozen at (-10 F).

Cooking Methods: The classic cornmeal-fried catfish served with hush puppies is always a favorite. However, grilling, broiling and baking are highly recommended. Roasting is the only "wrong-way" to prepare catfish. The meat can handle any seasoning.

Market Forms: Fresh catfish is sold as steaks, fillet, skinless and bone-in, boneless, whole or head-on and gutted. IQF frozen catfish is sold in the same manner, except no whole fish. Sixty percent of the harvest is frozen. In addition, breaded, smoked, minced and marinated items are available.

Source: AboutSeafood.com

Italian Marinated Catfish

Ingredients:

1 (12 oz.) package
   Beacon Light^® Catfish*
1/2 cup Italian dressing
   (regular or diet)

Makes 2 servings

2-1/2 tbsp. lemon juice
1/2 tsp. salt

Directions:

Thaw seafood per instructions. Combine marinade ingredients, and marinate the fillets for 1 hour. Bake at 425°F for 15-20 minutes or until the fish flakes easily with a fork.

*Or use 12 oz. of Beacon Light^® Catfish Nuggets

Download a printable copy (Acrobat PDF - 182k)

Grilled Marinated Catfish

Ingredients:

1 (12 oz.) package
   Beacon Light^® Catfish
1/2 cup Italian dressing

Makes 2 servings

2 tbsp. Dijon mustard
dash Worcestershire sauce

Directions:

Thaw seafood per instructions. In a small bowl, mix Italian dressing, mustard, and Worcestershire sauce. Add catfish fillets. Allow to marinate 1 hour in refrigerator (not too much longer or the vinegar in the dressing will start to break down the fish). Use charcoal grill if possible. Grill over medium heat for 2-3 minutes each side, or until fish flakes easily with a fork. Don't overcook.

Download a printable copy (Acrobat PDF - 182k)

Beer Battered Catfish

Ingredients:

1 (12 oz.) package
   Beacon Light^® Catfish*
1/4 cup cornmeal
1/4 cup flour

Makes 2 servings

1 egg
1 cup beer
1/4 cup minced onion
1 cup vegetable oil
salt and pepper to taste

Directions:

Thaw seafood per instructions. In a medium mixing bowl, blend flour, cornmeal, salt, and pepper together. In a separate medium mixing bowl, beat egg well, add beer and minced onions, mix well. Cut the catfish into 2 inch cubes or strips. Heat the vegetable oil in large fry pan. Roll the catfish into the flour mixture, then dip into the beer-egg mixture, then back into the flour mixture. Place catfish into the fry pan and cook until golden brown.

*Or use 12 oz. of Beacon Light^® Catfish Nuggets

Download a printable copy (Acrobat PDF - 182k)

Buttermilk Marinated Fried Catfish

Ingredients:

1 lb (16 oz.) of Beacon Light^®
   Catfish Nuggets
1 tbsp salt
   (or favorite seasoning)
1/2 tbsp black pepper

Makes 2 servings

3/4 cup yellow cornmeal
1/4 cup flour
3/4 cup buttermilk
1/2 tbsp hot sauce
vegetable oil for frying

Directions:

Thaw seafood per instructions. Rinse with cold water and pat dry. Place catfish nuggets in a large bowl. Add buttermilk, salt or seasoning, pepper, and hot sauce. Cover and refrigerate for at least 2 hours. Remove fish from buttermilk marinade and dredge in cornmeal-flour mixture. To pan fry, heat oil to medium-high heat and cook for approximately 3 minutes until golden brown. Turn fish over and continue cooking until both sides are golden brown. (If using a deep fat fryer, fry at 325°F until the fish just starts to float to the top.) Remove and drain on paper towels. Lightly season with salt or your favorite seasoning.

Download a printable copy (Acrobat PDF - 182k)

Tangy Catfish with Orange Sauce

Ingredients:

1 (12 oz.) package
   Beacon Light^® Catfish*
Vegetable cooking spray

Makes 2 servings

Sauce:
1/4 cup orange juice
2 tablespoons vegetable oil
2 tablespoons light soy sauce
1/8 teaspoon pepper
1 tablespoon lemon juice
1 clove garlic, minced

Directions:

Thaw seafood per instructions. Combine six sauce ingredients in a bowl. Brush fish with sauce mixture.

Coat grill with vegetable cooking spray. Preheat grill and cook seafood on medium-high heat for 5 minutes, brushing frequently with sauce. Turn and cook for an addtional 5 minutes or until fish flakes easily.

*Also delicious with Tuna Steaks; or use 12 oz. of Beacon Light^® Catfish Nuggets

Download a printable copy (Acrobat PDF - 89k)

Seafood Piccata

Ingredients:

1 (12 oz.) package
   Beacon Light^® Catfish*
1 tablespoon flour
1 tablespoon butter
   or margarine

Makes 2 servings

2 tablespoons lemon juice
2 tablespoons minced parsley
4 thin slices lemon for garnish
Salt and pepper to taste

Directions:

Thaw seafood per instructions and pat dry. Season lightly with salt, pepper and flour. Heat butter in a non-stick skillet over medium heat until it bubbles. Add fish and cook for 3-5 minutes, turn and add lemon juice and parsley. Cook another 30 seconds or until fish flakes easily with a fork.

*Also delicious with Cod, Flounder and Orange Roughy; or use 12 oz. of Beacon Light^® Catfish Nuggets

Download a printable copy (Acrobat PDF - 89k)