Catfish and Biscuits

Catfish and biscuits. Catfish that are seasoned and pan cooked, then served over biscuits with a wonderful sauce.

Ingredients:

• 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
  

Directions:

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 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 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.
4. 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 permission.