Catfish and Biscuits

Pan-fried catfish fillets are served in biscuits with a Cajun-style bell pepper and mushroom cream sauce.

Recipe Ingredients:

2 U.S. Farm-Raised Catfish Fillets
1 1/2 tablespoons Cajun seasoning
1 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 plain or buttermilk biscuits, baked (see recipe for Biscuits with Variations)

Cooking 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.

Makes 4 (2 catfish biscuit) servings.

Recipe and photograph provided courtesy of The Catfish Institute.