Catfish and Biscuits

Fried catfish rests between two biscuit halves with a Cajun cream sauce.

Yield: 4 servings, 2 catfish biscuits each

Ingredients

• 2 U.S. Farm-Raised Catfish Fillets
• 1 1/2 tablespoons Cajun seasoning
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 red onion, finely diced
• 1/2 cup celery, thinly sliced
• 1/2 red bell pepper, finely diced
• 1/2 green bell pepper, finely diced
• 4 large button mushrooms, sliced
• 1 large garlic clove, minced
• 1 1/2 cups heavy cream
• 1 teaspoon hot sauce
• Salt and pepper to taste
• 8 biscuits or 1 recipe Best Ever Biscuits

Instructions

1. Sprinkle catfish with Cajun seasoning.
2. Place large skillet over medium high heat. Add butter and olive oil. When butter is melted and hot, add catfish. Cook for 4 minutes, turn and cook another 4 minutes. Remove from skillet and set aside.
3. Add onion, celery, bell peppers and mushrooms to skillet; cook for 4 minutes.
4. Add garlic; cook for 2 more minutes. Add heavy cream, stirring to combine. Cook for 4 minutes or until cream mixture has reduced by half.
5. Season with hot sauce, salt and pepper.
6. Split biscuits and place on serving plate. Cut fillets in half; place one half on each split biscuit and spoon sauce over each.

Attribution

Recipe and photo used with permission from: The Catfish Institute