Easy and Elegant Catfish Gumbo
4 SouthFresh Farms catfish fillets, cut into 1-inch cubes 1 package (10 oz.) frozen sliced okra
1/4 cup vegetable oil 1/2 t. thyme
1 cup celery, chopped 1 bay leaf
1 cup green pepper, chopped 1/2 t. cayenne pepper
1 cup onion, chopped 1/2 t. oregano
2 cloves garlic, chopped Salt to taste
4 cups beef broth Cooked rice
1 can (16 oz.) tomatoes    
Heat oil in large stock pot. Sauté celery, pepper, onion, and garlic. Add broth and next seven ingredients. Cover and simmer 30 minutes. Add catfish and continue to simmer for 15 minutes or until catfish flakes easily. Remove bay leaf. Serve over cooked rice. Serves 10.



Potato Pecan
Potato Pecan Crusted Catfish with Ginger Orange Dressed Salad
4 U.S. Farm-Raised Catfish fillets 1/2 cup pecans, toasted and finely chopped
1/2 cup orange juice 1/2 cup packaged potato flakes
1/3 cup olive oil 3 navel oranges, peeled and diced
4 tsp light soy sauce 1 5- to 8-ounce bag spring mixed salad greens
1 tsp ground or grated fresh ginger 2 tbsp slivered fresh basil
Preheat oven to 425F. Whisk together orange juice, olive oil, soy sauce, and ginger to make a dressing. Brush 2 tablespoons of the dressing on catfish. Place catfish on an oiled baking pan. Mix together pecans and potato flakes; spoon on top of catfish. Drizzle with an additional 2 tablespoons of the dressing. Bake for 10 to 12 minutes, or until fish flakes easily when tested with a fork. Combine the remaining dressing with diced oranges and toss with salad greens and basil. Divide salad mixture evenly over four plates. Top with catfish. Serve immediately. Makes 4 servings.




Burmese Catfish Bowl
2 lbs SouthFresh Farms Catfish fillets 1 tbsp minced fresh ginger
1/4 cup lime juice 1 tbsp minced garlic
1/2 teaspoon crushed red pepper flakes 1 tbsp curry powder
1tbsp dark sesame oil 1 tsp celery salt
1 cup thinly sliced onion 2 qts chicken stock or low-sodium canned chicken broth
1 cup thinly sliced celery heart 2-3 cups cooked white rice
1 cup shredded Chinese cabbage    
Mix catfish pieces, lime juice and red pepper flakes in a shallow dish.
Heat sesame oil in a large saucepan over medium-high heat. Add onion, celery, cabbage, ginger and garlic and sauté for 1 minute. Sprinkle with curry powder and celery salt. Reduce heat to medium and sauté for 5 minutes or until onion is tender.
Add chicken stock; bring to a boil over high heat. Stir in catfish mixture. Bring to another boil, reduce heat to medium and season with soy sauce. Simmer for 3 minutes or until catfish flakes easily when tested with a fork.
Place mounds of rice in the center of large soup bowls. Ladle the soup over rice. Sprinkle with the chopped cilantro or celery leaves and serve.





Catfish Fajitas
2 lbs SouthFresh Farms Catfish fillets 2 cloves garlic, minced
1 cup lime juice 2 tbsp butter or margarine
3 cups mesquite or hickory wood chips 1/2 tsp salt
1 large onion, sliced and separated into rings 1/4 tsp pepper
1 large sweet red or green pepper, cut into strips 8 flour or corn tortillas, warmed
Place catfish in a large plastic bag. Pour lime juice over fish. Seal bag and marinate in refrigerator for 1 hour (do not marinate longer; the acid in the lime juice will "cook" the fish). Soak wood chips in enough water to cover for 30 - 60 minutes.
Drain wood chips. In a covered grill, test coals for medium-hot heat. Sprinkle wood chips over preheated coals. Lightly brush grill rack with cooking oil. Place catfish on grill rack. Cover and grill directly over medium-hot coals about 5 minutes on each side or until fish flakes easily.
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. Cut grilled catfish into chunks. Toss with onion mixture. Fill tortillas with catfish mixture. Serve with salsa, sour cream, guacamole and lime wedges.




Egypt Ridge Catfish
1 lb SouthFresh Farms Catfish fillets 1 large red onion, cliced
1/3 cup vegetable oil 1/3 cup raisins
1/3 cup all-purpose flour 1/3 cup cider vinegar
1 tbsp curry powder 1/3 cup honey
1/2 tsp cayenne pepper    
Place catfish fillets on paper towels to dry. Heat oil in a large skillet over medium heat.
Place flour, curry powder, salt and cayenne pepper in a plastic bag. Slice catfish into 3-inch lengths and add to bag. Shake bag to coat catfish with flour mixture.
Fry catfish in the hot oil two at a time for about 3 minutes on each side, or until fish flakes easily when tested with a fork. Drain on fresh paper towels.
Add onion to remaining oil in pan, stirring to distribute in oil. Reduce heat to low and cook for 2 minutes or until softened. Stir in raisins and cook for 2 minutes. Add vinegar and cook for 2 minutes. Add honey and cook until mixture comes to a boil. Add catfish pieces to pan and stir to coat with the sauce. Cover and cook until the fish is warmed through. Serve garnished with peanuts and chopped parsley.




Indonesian Catfish with Cucumber Salad
4 SouthFresh Farms Catfish Fillets 1/4 tsp ground ginger
1/4 cup soy sauce 1/4 tsp ground ginger
1 tbsp vinegar 1 clove garlic, crushed
1 tsp packed brown sugar 16 wooden skewers
Cucumber Salad
2 cucumbers, thinly sliced 1/2 teaspoon salt
1 onion, thinly sliced 1 tsp liquid, non-sugar sweetener
1/2 cup vinegar 1 tbsp chopped parsley
1 cup water    
Soak the wooden skewers in water and refrigerate for 1 hour. This will prevent the wood from burning during cooking.
Combine the soy sauce, 1 Tablespoon vinegar, brown sugar, ginger, and garlic in a small bowl. Stir well to dissolve the sugar. Set aside.
Cut the catfish fillets, lengthwise, into four thin strips. Two of the strips will be longer than the others.
Thread one catfish strip onto each wooden skewer. Cover the catfish skewers with the marinade and refrigerate for several hours.
When ready to serve, grill the skewers for 3 minutes per side and serve warm on a bed of Cucumber Salad as a first course, or from a buffet table with a choice of sauces.
To prepare Cucumber Salad, place cucumbers and onion in a glass bowl. Add remaining ingredients, and mix thoroughly. Refrigerate for several hours if possible. This salad will hold refrigerated for several days.




Mediterranean Catfish Stew
4 SouthFresh Farms Catfish Fillets, cut into 2-inch cubes 1 cup white wine
salt 1 28-ounce can whole tomatoes
cayenne pepper 1 14-ounce can chicken stock or canned broth
3 tbsp olive oil 1 cup water
3 cloves garlic, chopped 1 pinch saffron (optional)
1 head fennel (or 2 ribs celery, sliced) 1 teaspoon grated orange zest
1/2 cup orzo (see Note) 1 tbsp chopped fresh marjoram (or 1 tsp dried marjoram)
2 tbsp all-purpose flour    
Season catfish fillets with 1/2 teaspoon of salt and 1/4 teaspoon of cayenne pepper. Set aside on a wax paper-lined baking sheet.
Heat oil in a Dutch oven or a large, heavy saucepan over medium heat. Add onion and sauté for 5 minutes or until softened. Add garlic, bell peppers, fennel or celery and season with salt and cayenne pepper to taste. Cook, stirring often, for 5 minutes. Stir in orzo and flour and cook for 2 minutes or until orzo is coated with oil and just starting to color.
Add wine and tomatoes with their liquid, breaking up tomatoes with a spoon. Add chicken stock, water, saffron, if using, and orange zest and bring to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes. Add catfish and simmer for 6 to 8 minutes or until fish flakes easily when tested with a fork. Stir in marjoram and serve.




Catfish Allison
6-8 SouthFresh Farms Catfish Fillets 6 green onions, finely chopped
1 cup grated Parmesan cheese 1/2 tsp Worcestershire sauce
1/2 cup butter or margarine, softened Generous dash of Tabasco sauce
6 tbsp mayonnaise    
Place cheese, butter, mayonnaise, green onions, Worcestershire sauce and Tabasco sauce in a bowl and mix thoroughly. The cheese mixture can be made 24 hours in advance and refrigerated; soften at room temperature before using.
Preheat the broiler.
Poach catfish fillets, two or three at a time, in a skillet of lightly simmering water for 4 to 5 minutes. Gently lift fillets from water with a slotted spatula and set aside on a plate to drain.
Place the fillets in individual au gratin dishes or in a baking pan large enough to hold them in a single layer. Spread 2 tablespoons of the cheese mixture over each fillet. Broil for 2 or 3 minutes or until the cheese mixture browns and fish flakes easily when tested with a fork. If using a baking pan, carefully lift fillets from the pan and place on serving plates; spoon some of the pan juices over each serving.




Catfish La Fitte
4 SouthFresh Farms Catfish Fillets 1/2 tsp chopped garlic
2 eggs 12 3 x 1/4 inch strips of ham
1 cup milk 1 tbsp dry vermouth
2 cups all-purpose flour 1/2 cup heavy cream
2 tsp salt 1 tbsp chopped green onions
1 tsp cayenne pepper 1 tsp lemon juice
Vegetable oil for deep frying Salt (to taste)
3 tbsp butter, melted Dash of cayenne pepper
12 shrimp, shelled and deveined Parsley sprigs and lemon wedges
Beat eggs and milk in a shallow dish. Mix flour, salt and cayenne pepper in another shallow dish or on a piece of wax paper. Dredge catfish fillets in flour mixture, then in egg mixture and again in flour. Set aside on a wax-paper lined baking sheet.
Pour oil into a deep fryer or a large, deep skillet and heat to 360°F on a deep-frying thermometer. Place fillets, two at a time, in 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. Place on paper towels to drain.
While catfish are frying prepare the sauce. Heat 1 tablespoon of the melted butter in a large skillet over medium heat. Add shrimp and sauté until light pink on both sides; do not overcook. Stir in garlic, ham strips and vermouth. Mix in cream, half of the green onion, lemon juice, salt and cayenne pepper; cook for 1 to 2 minutes to reduce cream. Remove from the heat and whisk in remaining 2 tablespoons melted butter.
Place a catfish fillet on each serving plate and top with three shrimp pieces. Arrange ham strips to fill in gaps between shrimp. Spoon sauce onto catfish and sprinkle with remaining green onion. Garnish with lemon wedges and parsley sprigs and serve.




Catfish Paul
6 SouthFresh Farms Catfish Fillets 1/2 cup heavy cream
White wine or water for blanching 1/2 cup bread crumbs
2 tsp vegetable oil 1/2 cup grated Parmesan cheese
1/2 cup chopped celery 3 17 1/4-ounce packages frozen puff pastry, thawed (see Note)
1/2 cup chopped yellow onion 1 egg, beaten
2 tbsp chopped jalapeno pepper 1 cup butter
2 tbsp minced garlic 1/2 bunch fresh basil, chopped
3 tbsp Cajun seasoning Salt and freshly ground pepper
1 cup Marsala wine    
Heat a skillet half full of wine or water over medium heat until simmering. Add catfish fillets to skillet, two at a time, and blanch for 2 minutes. Carefully lift fillets with a slotted spatula and place in a pan large enough to hold them in a single layer. Refrigerate for 30 minutes to cool.
Heat oil in a large skillet over medium heat. Add celery, onion, jalapeño pepper and garlic and sauté until onion is translucent, about 5 minutes. Add Cajun seasoning and cook for 2 minutes. Pour Marsala wine into pan and simmer for 3 minutes. Add 1/4 cup of the cream and cook for 3 minutes. Add bread crumbs and cheese and cook until thickened. Refrigerate for 20 minutes to cool.
Preheat the oven 350°F.
On a lightly floured surface, unfold one of the puff pastry sheets. Cut the square of pastry in half to form two rectangles. Place a fillet in the center of one of the pastry rectangles and spread 4 tablespoons of the vegetable mixture over the fillet. Brush pastry around fillet with beaten egg and place the other rectangle of pastry on top to cover the fillet, pressing sheets of pastry together firmly around the fillet. Brush top sheet of pastry with egg. Using a small, sharp knife, trim excess pastry away from fillet into the shape of a fish. Score a fish scale pattern lightly onto pastry with tip of knife if desired. Place on a baking sheet. Repeat with remaining fillets and sheets of pastry.
Bake catfish pastries for about 20 to 25 minutes or until golden brown and crisp.
While catfish pastries are cooking, prepare the sauce. Place butter, remaining 1/4 cup cream and the basil in a medium saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Season with salt and pepper to taste. Spoon some sauce onto each serving plate and top with the catfish pastries.




Catfish Layered Dip
1 lb SouthFresh Farms Catfish Fillets 1 tbsp lemon juice
3 cups water Dash of garlic salt
12 ounces cream cheese, softened 1 small onion, chopped
2 tbsp mayonnaise 1 22-ounce bottle chili sauce
2 tbsp Worcestershire sauce Crackers for serving
Bring water to a boil in a large skillet over medium heat. Add catfish fillets and return to a boil. Reduce heat to medium-low, cover and gently simmer for 5 to 7 minutes or until fish flakes easily when tested with a fork. Using a slotted spatula, remove fillets from water and place on a plate to cool slightly. Flake catfish; set aside.
Stir cream cheese, mayonnaise, Worcestershire sauce, lemon juice and garlic salt in a medium bowl until well blended. Stir in chopped onion.
To assemble dip, spread the cream cheese mixture over a 12-inch plate or shallow serving bowl. Spread chili sauce over the cream cheese layer. Top with the flaked catfish. Garnish with parsley sprigs and serve with crackers.




Mexican Catfish Salad
2 SouthFresh Farms Catfish Fillets, cut into strips 1 garlic clove, minced
2 tbsp lime juice 1 tsp salt
1 tbsp chopped fresh cilantro (or 1/2 tsp ground coriander) 1/3 cup olive oil
For the salad:
6 cups salad greens, washed and torn into bite-size pieces 1 ripe avocado, peeled and sliced
2 ripe tomatoes, cut into wedges 1/2 cup fresh, frozen or canned corn
For catfish:
To prepare the catfish, mix lime juice, cilantro or coriander, jalapeño or cayenne pepper, garlic, salt and olive oil in a non-corrosive, small bowl. Mix using a wire whisk until well blended.
Place catfish strips in a shallow dish. Pour half of the lime juice mixture over catfish. Cover with plastic wrap and refrigerate for 30 minutes to marinate. Reserve the other half of marinade to use for salad dressing.
Preheat the broiler.
Place marinated catfish strips on broiler pan rack and broil for 4 minutes on each side or until fish flakes easily when tested with a fork.
To assemble the salads, line 4 salad plates with salad greens. Arrange catfish strips, tomato wedges and avocado slices over greens and top with corn. Drizzle reserved marinade over each plate and serve.




Quick Catfish Gumbo
2lbs SouthFresh Farms Catfish Fillets, cut into bite-size pieces 1 bay leaf
1 cup chopped celery 1 tsp salt
1 cup chopped onion 1/2 tsp dried thyme
1 cup chopped bell pepper 1/2 tsp cayenne pepper
2 garlic cloves, minced 1/2 tsp dried oregano, crumbled
3 tbsp vegetable oil 1 10-ounce package frozen cut okra
4 cups beef stock or canned broth 4 cups cooked rice
1 6-ounce can whole tomatoes, cut up    
Heat oil in a Dutch oven or large, heavy saucepan over medium heat. Add celery, onion, bell pepper and garlic and sauté until tender. Stir in beef broth, tomatoes, bay leaf, salt, thyme, cayenne pepper and oregano. Bring to boil. Reduce the heat to medium-low, cover and simmer for 15 minutes.
Add catfish and okra to pan. Return to a boil. Cover and simmer for 15 minutes or until fish flakes easily when tested with a fork. Remove and discard bay leaf. Divide rice among serving bowls and spoon gumbo over top.




Salsa Catfish
6 SouthFresh Farms Catfish Fillets, 6-8 oz. each 3/4 tsp Garlic salt
1/2 tsp Freshly ground white pepper 2 cups Favorite salsa or Fresh Garden Relish
Fresh Garden Relish Ingredients
4 Medium ripe tomatoes, chopped 1/2 cup Minced red onions
1 Green bell pepper, seeded and chopped 1 Jalapeño, seeded and minced
1 Yellow bell pepper, seeded and chopped 1 1/2 tsp Sea salt
1/4 cup Snipped fresh chives 1/2 tsp Freshly ground black pepper
Sprinkle the fillets with the pepper and garlic salt. Prepare a hot fire.
When ready to grill, place the fish on an oiled perforated grill rack over the fire. Grill until the fish is opaque and just beginning to flake when tested with a fork, about 10 minutes per inch of thickness, turning once halfway through the cooking.
Serve the fish topped with salsa. Serves 6.
For Fresh Garden Relish: Combine all ingredients. Cover and chill until ready to serve. Makes 5 to 6 cups.




Catfish Sate
1 lb SouthFresh Farms Catfish Fillets cut into bite-size pieces 2 tbsp vegetable oil
3 cloves garlic, minced 1 medium onion, chopped
1 tsp grated lime zest 1 cup cream of coconut
2 tbsp lime juice 1 cup peanut butter
1 tbsp curry powder 1/2 cup milk
1 tsp sugar 1 tsp grated lime zest
1 tsp soy sauce 1 tbsp brown sugar
1/2 tsp cayenne pepper 2 tsp soy sauce
Cooked rice for serving 1/2 tsp curry powder
Spicy Peanut Sauce (ingredients follow) 1/2 tsp ground cinnamon
1/2 tsp cayenne pepper    
Mix oil, garlic, lime zest, lime juice, curry powder, sugar, soy sauce and cayenne pepper in a shallow dish. Add catfish fillet pieces, stirring and tossing until well coated. Cover with plastic wrap and refrigerate for 1 hour to marinate.
Preheat the oven to 350°F.
Place catfish pieces on a baking sheet. Bake for about 20 minutes or until fish flakes easily when tested with a fork. Serve with Spicy Peanut Sauce and rice.
For Spicy Peanut Sauce: Heat oil in a large skillet over medium heat. Add onion and sauté until tender. Stir in the remaining ingredients. Reduce the heat to low and cook for 5 minutes or until thickened to desired consistency. Makes about 3 cups.




Moroccan Catfish Couscous
4 SouthFresh Farms Catfish Fillets cut into 2-inch strips 1 tsp ground coriander
1/4 cup slivered almonds 1/2 tsp cayenne pepper
2 tablespoons olive oil 2 cups water
1 medium onion, chopped 1 3/4 cups chicken stock or canned broth
2 garlic cloves, minced 1 cup canned chickpeas, drained
2 medium carrots, sliced on the diagonal 1 medium zucchini, cut in half lengthwise, then into 1-inch strips
1 small red bell pepper, cut into strips 1 cup uncooked couscous or rice
Preheat the oven to 350°F.
Place almonds on a baking sheet and toast in the oven for 8 to10 minutes or until golden brown. Set aside.
Heat olive oil in a large skillet over medium heat. Add onion and sauté about 5 minutes or until softened. Add garlic, carrots, bell pepper, coriander, cayenne pepper, water and chicken stock. Bring to a boil and cook for 5 minutes. Add catfish fillet strips, chickpeas and zucchini and simmer for 12 to 15 minutes or until fish flakes easily when tested with a fork.
Prepare couscous or rice according to package directions. Mound the prepared couscous or rice on a large serving platter making a well in the center. Fill the well with the catfish and vegetables, reserving some of the cooking broth for serving. Sprinkle toasted almonds over the top. Serve with the remaining cooking broth spooned over individual servings.

Easy and Elegant Catfish Gumbo
Potato Pecan Crusted Catfish with Ginger Orange Dressed Salad
Burmese Catfish Bowl
Catfish Fajitas
Egypt Ridge Catfish
Indonesian Catfish with Cucumber Salad
Mediterranean Catfish Stew
Catfish Allison
Catfish La Fitte
Catfish Paul
Catfish Layered Dip
Mexican Catfish Salad
Quick Catfish Gumbo
Salsa Catfish
Catfish Sate
Moroccan Catfish Couscous