(From The Catfish Institute’s new cookbook: FRESH IDEAS FOR U.S. CATFISH)
2 U.S. Farm Raised Catfish Fillets
¼ cup seasoned cornmeal
2 T. of your favorite seasoning blend
½ cup vegetable oil (may use ½ olive oil and ½ canola oil)
½ cup fresh pecans
SWEET BOURBON GLAZE
¼ cup dark brown sugar, packed
2 tablespoons bourbon (may substitute vanilla extract to taste)
1 tablespoon molasses
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 garlic clove, minced
¼ teaspoon red pepper flakes
Whisk together ingredients for glaze in a small sauce pan. Bring to a boil; reduce heat and simmer 5
minutes. Set aside and warm prior to use.
Place cornmeal into shallow dish and mix in seasoning blend. Coat fillets well and shake off any excess.
Place large sauté pan over medium heat; add oil. When hot carefully add catfish. Cook approximately 3
to 4 minutes. Turn fillets over and cook 2 more minutes. Place catfish on serving platter.
Discard any remaining oil in pan and wipe clean with paper towel. Place pecans into hot pan shaking
constantly. Toast approximately 5 minutes or until lightly browned. Remove from pan and sprinkle over catfish. (May mix some of the pecans in the Glaze and sprinkle remaining on fillets.)
Pour Sweet Bourbon Glaze over catfish fillets. Serve with roasted sweet potatoes and mustard greens.
Sweet Bourbon Glaze: Whisk together ingredients in small sauce pan. Bring to a boil. Reduce heat and
simmer 5 minutes.