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Time: 20 minutes
Yield: 4 servings

Ingredients:
4Nature’s Best Seafood Catfish Fillets
1 cup flour
1 cup Panko breadcrumbs
2 eggs
2 tablespoons water
Canola oil, for frying
1 cup mayonnaise
1 tablespoon capers
1 tablespoon sweet relish
1 tablespoon yellow mustard
1 tablespoon Old Bay seasoning
1 tablespoon Worcestershire
1 squeeze of fresh lemon
4 (6-inch) hoagie rolls
2 cups shredded iceberg lettuce
4 lemon wedges, for serving

Directions:
Step 1 – Fill three shallow dishes with flour, eggs whisked with 2 tablespoons water, and panko breadcrumbs. Dredge each fish fillet first in the bowl of flour, then in the egg wash, and then into the breadcrumbs.
Step 2 – Heat canola oil in a pan on medium-high heat. Drop the fillets one at a time into the hot oil and fry until golden brown, about 3 to 4 minutes per side.
Step 3 – To make the tartar sauce, combine mayonnaise, capers, sweet relish, yellow mustard, Old Bay seasoning, Worcestershire sauce, and a squeeze of fresh lemon in a small bowl and mix well.
Step 4 – Slice each piece of bread in half lengthwise. Spread the tartar sauce on each piece of bread. Place the fried catfish on a bed of shredded lettuce and top with additional tartar sauce, if desired. Serve each po-boy with a lemon wedge on the side. Enjoy!

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Serves: 4
Total Time: 45 minutes

Ingredients

1 pound Nature’s Best catfish nuggets
¼ cup of milk
¾ cup plain yogurt
1 ½ cup of self-rising flour
¼ tsp. celery salt
½ tsp. salt
¼ tsp. ground pepper
Peanut oil

Directions

1. Combine milk and yogurt until mixed well.
2. Place catfish nuggets into a bowl, stir in milk and yogurt mixture; let marinate for 30 minutes.
3. Mix flour, celery salt, salt and pepper in a shallow dish.
4. Drain catfish nuggets and cover with flour mixture.
5. Deep fry nuggets in 370 to 375 degrees vegetable shortening.
6. Cook until nuggets are golden brown and cooked thoroughly (about 2-3 minutes). Drain nuggets on paper towels. Serve right away.

Chef Dave’s Tip: These pair great with ranch dipping sauce and coleslaw on the side. Yum!

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Serves: 4
Total time: 5 Minutes

Ingredients
¼ cup extra-virgin olive oil, divided
1 cup cornmeal
4 catfish fillets
Kosher salt
Freshly ground black pepper

Directions
Step 1 – Preheat oven to 425 degrees and drizzle 2 tablespoons oil on a large baking sheet. On a large plate, combine cornmeal and Cajun seasoning. Season catfish with salt and pepper, then dredge fish in seasoned cornmeal, pressing to coat
Step 2 – Place fish on prepared baking sheet and drizzle with remaining 2 tablespoons oil. Bake until golden and fish flakes easily with a fork, 15 minutes. Serve with lemon wedges.

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Serves: 2
Total time: 20 Minutes

Ingredients
1 teaspoon canola oil
1 teaspoon lemon juice
2 catfish fillets (6 ounces each)
1 ½ teaspoons paprika
½ teaspoon dried tarragon
½ teaspoon dried basil
½ teaspoon pepper
¼ teaspoon salt
1/8 teaspoon cayenne pepper

Directions
Step 1 – Combine oil and lemon juice, brush over both sides of fillets. Combine the remaining ingredients, rub over both sides of fillets. Place in an ungreased 15x10x1 inch baking pan.
Step 2 – Bake uncovered at 350 degrees for 10-15 minutes or until fish flakes easily with a fork.

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Serves: 4
Total time: 1 hour 5 minutes

Ingredients
2 lbs boneless catfish filets
2 TBS BBQ Seasoning
8 oz cream cheese (at room temp)
1 cup sour cream
1 TBS Worcestershire sauce
1 TBS minced garlic
1 tsp kosher salt
1/2 tsp black pepper
2 TBS diced red bell peppers
2 TBS diced green onion
2 TBS cajun seasoning
1 TBS Lemon juice
1 TBS Hungarian Paprika
1/2 TBS Ancho chili powder

Directions
Step 1 – Prepare a smoker to run at 250 degrees with apple or cherry wood.
Step 2 – Season catfish with BBQ seasoning, oil grates and place catfish in smoker. Cook until it reaches 145 degrees, then remove and cool.
Step 3 – In the bowl of a mixer, add cream cheese, sour cream, and all other ingredients except for catfish. Turn mixer on medium and mix 4 minutes, scraping sides occasionally.
Step 4 – Add catfish and mix for 2 minutes or until catfish is well incorporated. Remove from mixer, refrigerate for at least 30 minutes before serving.

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Serves: 4
Total time: 30 minutes

Ingredients
4 catfish fillets
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1/2 cup dry white wine
1 lemon (1/2 zested and juiced, 1/2 cut into wedges)
3 cups mixed salad greens
2 tablespoons capers, drained and rinsed
1/2 cup fresh parsley leaves

Directions
Step 1 – Pat the fish dry and season with salt and pepper. Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess.
Step 2 – Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until opaque, about 3 minutes per side. Transfer to a plate and cover with foil.
Step 3 – Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds. Remove from the heat and add the wine, lemon zest and lemon juice. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper.
Step 4 – Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates. Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted. Pour the butter sauce over the fish. Wipe out the skillet.
Step 5 – Heat the remaining 1 tablespoon olive oil in the skillet over high heat. Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish. Serve with the salad and lemon wedges.

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Serves: 4
Total time: 20 Minutes

Ingredients
Vegetable oil, olive oil, or butter (your choice for pan frying)
4 medium freshwater catfish fillets
1 cup cold milk
1 cup yellow cornmeal
2 – 3 teaspoons salt
1 teaspoon black pepper, freshly ground
1 teaspoon cayenne pepper
Lemon wedges

Directions
Step 1 – Rinse the catfish fillets under cold water and dry thoroughly with paper towels. (An hour-long soak in buttermilk washes away the muddy flavor from freshwater fish such as catfish)
Step 2 – In a pie plate, lay the dried catfish fillets and pour milk over the top.
Step 3 – in another pie plate, combine cornmeal, salt, pepper, and cayenne pepper.
Step 4 – Remove the fillets, one at a time from the milk and roll in the cornmeal mixture to coat evenly; place on a large platter to dry, leaving space between them. Set aside and let dry at least 5 minutes.
Step 5 – In a large pot or deep fat fryer, add some peanut oil to 357 degrees F, using enough to completely cover catfish while frying
Step 7 – Place catfish in the hot oil (do not crowd the fryer). Fry 6-7 minutes preside or until the catfish fillets are light golden brown and the meat flakes with a fork.

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Serves: 4
Total time: 20 minutes

Ingredients
Oil, for deep-fat frying
2 eggs
2 tablespoons carbonated water
1 cup pancake mix
½ teaspoon seasoned salt
¼ teaspoon pepper
4 (6-ounce) catfish fillets

Directions
Step 1 – Heat the oil to 375 degrees F
Step 2 – In a shallow bowl, whisk together the eggs and the carbonated water
Step 3 – In a separate shallow bowl, combine the pancake mix with the seasoned salt and pepper
Step 4 – Dip the catfish fillets first in the egg mixture and then in the pancake batter mixture
Step 5 – Fry the fillets in batches until golden brown, about 2-3 minutes
Step 6 – Transfer the fried fillets to a paper-towel-lined plate to drain
Step 7 – Serve hot

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Serves: 30 minutes
Total time: 2

Ingredients
2 whole eggs, hard-boiled and peeled
2 tablespoons mayonnaise
1 tablespoon sweet relish
1 teaspoon mustard
Salt and freshly ground black pepper
Vegetable oil, for frying
1 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1 catfish fillet
Fresh dill sprigs, for garnish
Paprika, for garnish

Directions
Step 1 – Slice the eggs in half lengthwise. Remove the yolks and put them in a bowl and then mash with a fork. Add in the mayonnaise, relish, and mustard. Add salt and pepper to taste. Set aside.
Step 2 – Heat about 1-inch of vegetable oil in a skillet until a deep-frying thermometer reads 350 degrees F.
Step 3 – Combine the flour, cornstarch, baking powder and 1/2 teaspoon salt in a shallow dish and dip the fish in the batter.
Step 4 – Fry the fish until golden brown on both sides. Place on a paper-towel-lined plate to soak up any excess oil and season with salt. Let cool.
Step 5 – Add the catfish to the yolk mixture and break up with fork. Spoon some of the yolk mixture into each egg half and garnish with dill and paprika to serve.

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Serves: 6
Total time: 30 minutes active, 5 hours total

Ingredients
1 pound catfish fillets, cut into 1/2-inch pieces
1 teaspoon grapefruit zest
1 teaspoon lime zest
1/2 cup freshly squeezed grapefruit juice
1/3 cup freshly squeezed lime juice
1 medium tomato, seeded and diced
1 small red onion, finely diced
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 jalapeno, seeded and minced
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon turbinado sugar
1/2 teaspoon toasted and ground cumin
1 avocado, pitted, peeled and diced

Directions
Step 1 – Put the catfish, grapefruit zest, lime zest, grapefruit juice, and lime juice into a large resealable bag. Put the bag into a leak-proof container and refrigerate for 4 to 8 hours, turning 2 to 3 times, during this time, to evenly distribute the marinade.
Step 2 – Drain the marinade and put the fish into a large serving bowl. Add the tomato, onion, olive oil, garlic, jalapeno, cilantro, oregano, salt, sugar, cumin, and avocado and stir gently to combine. Cover and refrigerate for 30 minutes prior to serving.