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Our Favorite Recipes  


3/4 c. yellow cornmeal
1/4 c. flour
2 tsp. salt
1 tsp. cayenne pepper
1/4 tsp. garlic powder
4 catfish fillets or whole catfish
Vegetable oil

Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat catfish with mixture, shaking off excess. Fill deep pot or 12" skillet half full with vegetable oil. Heat to 350. Add catfish in single layer, and fry until golden brown, about 5-6 minutes, depending on size.

Drain on paper towels or brown bags.

Serve with french fries, slaw, hushpuppies, lots of ketchup, tartar sauce, and lemons!



1/2 cup flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 cups corn meal
1 small onion, finely chopped
1 beaten egg
3/4 cup milk

Sift together dry ingredients. Add onion.. Add beaten egg and milk to dry ingredients, stirring lightly. Drop a tablespoon of batter into hot deep fat, frying only a few at a time until golden brown. Drain on paper towels.


1/3 c. teriyaki sauce
4 catfish fillets
2 (10 oz. each) boxes frozen stir-fry Japanese style vegetables and seasonings.
2 Tbsp. Oriental sesame oil
1/2 C. diagonally sliced green onions
1-1/2 C. chow mien noodles

Remove broiler pan from oven; line with foil. Set oven to broil. Bring teriyaki sauce to a boil in a large skillet.  Remove from heat. Add fish fillets; turn to coat and let marinate 3 minutes.  Arrange fillets in single layer in a broiler pan. Broil 3 or 4 inches from heat source 9 minutes, or until lightly browned. Discard remaining marinade and rinse skillet. Put vegetables, seasonings and oil in skillet. Cover and cook 4 to 5 minutes. Sprinkle fish with green onions.  Broil 1 minute longer. Serve immediately with the vegetables and noodles.

Makes 4 servings.


1-1/2 lb. catfish fillets, cut into strips
1 C. flour
1 tsp. baking powder
1 tsp. salt
1 Tbsp. cooking oil
1 C flat beer
1/2 tsp Tabasco sauce
1 inch peanut oil in a skillet

Sift and blend the flour, baking powder and salt in a bowl.  Mix the tablespoon cooking oil, beer and Tabasco sauce and add to the flour mixture, stirring until smooth. Chill the batter.

Heat the peanut oil to 375 degrees. Dip the cold strips of fish in the cold batter and cook in the hot oil for about 4 minutes. keep each batch of fried fish warm in a 200 degree oven while the next batch is cooking. Allow the oil to return to 375 degrees before cooking more fish. Serve with cocktail or tartar sauce.

Serves 4.


2 Tbsp. vegetable oil
1 C. chopped onion
1 C. chopped green pepper
1 C. sliced celery
4 slices boiled ham, cut into 1 inch squares
1 tsp. minced garlic
1 lb. catfish fillets, cut into 1 inch chunks.
1 (16 0z) can tomatoes, cut up
2-1/2 C. water
1 C. sliced okra
3/4 C. 5-minute rice
2 chicken bullion cubes
Hot pepper sauce (Tabasco is fine)

Heat oil in a 3-1/2 quart saucepan over high heat. Add onion, green pepper, celery, ham, garlic. Stir to mix.  Cover, cook for 3 minutes, stirring once. Add remaining ingredients, except hot pepper sauce. Cover and cook over high heat 6 to 7 minutes, or until fish is barely opaque in the center. Remove from heat; let stand covered for 3 minutes until rice is tender. Stir in hot pepper sauce to taste.

Makes 4 servings.


Season catfish fillets with Creole seasoning. Cook on hot grill, that has been sprayed with no stick cooking spray, until the fish are firm and flakes easily with a fork.

Serve with Cocktail Sauce or Horseradish Sauce.

Cocktail Sauce

Mix together the following:

1 cup ketchup
1/4 cup freshly squeezed lemon juice
1 tablespoon horseradish
1/4 teaspoon black pepper

Refrigerate until ready to use.

Horseradish Sauce

Mix together the following:

1 (8 ounce) carton sour cream
1 1/2 tablespoons horseradish
1 teaspoon freshly squeezed lemon juice
1 teaspoon seasoned pepper

Refrigerate. This will keep at least a week in the refrigerator.


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
5 to 6 small catfish fillets (about 2 pounds)
1/4 cup margarine, melted
1/3 cup sliced almonds

Combine first 5 ingredients; stir well. Combine egg and milk; stir well. Dip fillets in egg mixture; dredge in flour mixture.

Arrange in a lightly greased 13x9x2-inch baking dish; drizzle with butter. Sprinkle almonds over top.

Bake at 350 for 35 to 40 minutes or until fish flakes easily when tested with a fork.


3 T White Wine
1 T Soy sauce
2 T Green Onions; chopped
1 Clove Garlic; minced
4 Catfish fillets
1 Red pepper; cut in strips
2 oz Ham; thinly sliced into strips
8 Lemon slices

Combine first 5 ingredients in a bowl. Cut 4 (12 x 12 inch) square
pieces of parchment paper. Fold each to form a triangle; open. Divide catfish among four papers. Top with red peppers, ham and 2 slices of lemon per packet. Spoon sauce over mixture. Close each packet to form a triangle; crimp edges to seal tightly. Arrange
2 packets on a microwave-safe plate. Microwave on High 6 minutes.  Let stand 1 minute. Repeat with remaining 2 packets. Arrange packets on serving plates; open carefully at table. Serve immediately.

Or in a conventional oven: preheat oven to 450 F. Place crimped packets on baking sheet; bake for 10-12 minutes.

Serves 4.


4 dressed whole Catfish (1 to 1 1/2 lbs. each)
2 tsp. Old Bay Seasoning
2 cups water or beer


2 tsp. Water or Beer
2 tsp. Lemon Juice
2 tbsp. Mayonnaise
2 tbsp. Deli StyleMustard
2 tsp. chopped Onion
2 tsp. chopped Garlic
2 tsp. Cream style prepared Horseradish
1/2 tsp. Tabasco Sauce
2 sticks (1/2 lb.) Margarine

Combine all of the sauce ingredients except margarine in a small sauce pan. Place over low heat and cook until the onions are translucent then add margarine, a little at a time, stirring it into the mixture as it melts. Makes approximately 1 1/2 cups sauce.

With a sharp knife, score catfish on one side diagonally at 1" intervals. Pour water or beer into bottom of broiler pan. Put broiler rack on top of pan and spray well with Pam. Sprinkle Old Bay seasoning on both sides of catfish and put catfish scored side up on pan and bake in a preheated 350 degree oven for 20 minutes. Baste well with sauce. Bake an additional 15 minutes or until catfish flakes easily when tested with a fork. Baste again with sauce just before removing from oven. Serve with remaining sauce on the side.

Serves 4.

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