I love catfish, almost as much as I love salmon. Can you tell? This is my second catfish recipe this year. Although fried in cornmeal and served with cheese grits is tasty, it’s not figure friendly. So here’s how I cook and serve catfish fillets (shown here with roasted squash/onion/red bell pepper, steamed green beans, and brown rice):
Cajun Catfish for Two
2 fresh catfish fillets
1 teaspoon extra virgin olive oil
1 Tablespoon spices (Your choice: I like Redneck Pepper Cayenne)
Preheat a quality stainless steel covered skillet over medium heat. Sprinkle spices on both sides of each fillet. Drizzle olive oil in the skillet then place the catfish fillets into the pan. Do not touch. Lower heat to its lowest setting and cover. Cook for at least 15 minutes without lifting the lid. Check for doneness (do not overcook). If necessary, cover and cook another 5 minutes. It’s not necessary to turn the fillets. Check again for doneness. Fish should be moist and flaky. Serve immediately.
This low, slow method is still hasty, giving the cook just enough time to get the side dishes ready. Enjoy fish at least twice a week. It’s good for you!