Catfish and Biscuits
Catfish and biscuits. Catfish that are seasoned and pan cooked, then served
over biscuits with a wonderful sauce.
2 U.S. Farm-Raised Catfish Fillets
1½ tablespoons Cajun seasoning
2 tablespoons butter
1 tablespoon olive oil
½ red onion, finely diced
½ cup celery, thinly sliced
½ red bell pepper, finely diced
½ green bell pepper, finely diced
4 large button mushrooms, sliced
1 large garlic clove, minced
1½ cups heavy cream
1 teaspoon hot sauce
Salt and pepper to taste
8 biscuits, cooked as directed, or your own home-made biscuits
- Sprinkle catfish with Cajun seasoning.
- Place large skillet over medium-high heat. Add butter and olive oil.
When butter is melted and hot, add catfish. Cook 4 minutes, turn and
cook another 4 minutes. Remove from skillet and set aside.
- Add onion, celery, bell peppers and mushrooms to skillet; cook 4
minutes. Add garlic; cook 2 more minutes. Add heavy cream, stirring to
combine. Cook 4 minutes or until cream mixture has reduced by half.
Season with hot sauce, salt and pepper.
- Split biscuits and place on serving plate. Cut fillets in half;
place one half on each split biscuit and spoon sauce over each.
Recipe and photo courtesy of the US Catfish Institute. Used with
Cajun, Creole, and Southern Recipes