Heart-Healthy Catfish

January 1, 2009

With special treatment and some unexpected ingredients, catfish gets the respect it deserves.

Hazelnut Crusted Catfish
Mark Boughton Photography / styling: Teresa Blackburn

Last time you ate catfish, chances are it was fried and accompanied by hushpuppies. With a reputation as poor man’s food, catfish seldom gets the respect it deserves. Although it occupies virtually every body of water, it’s not something most of us cook or eat very often. But it should be. Catfish is economical, meaty, easy to cook and American-“made.” According to the Fisheries Institute, more than 90 percent of catfish for sale in this country is farm-raised, with the majority of that being “grown” in the Mississippi Delta. It’s also a good source of heart-healthy omega-3 fats.

Here are two recipes that celebrate this fabulous fish. They’re not fried, but go ahead—serve them with hush puppies.

Look for the blue U.S. Farmed Catfish label to be sure you’re buying American catfish. For more information and recipes, visit uscatfish.com


Spicy Catfish with Tropical Fruit Salsa

Farmed catfish is versatile, sustainable and delicious.

Hazelnut Crusted Catfish

Hazelnut-Crusted Catfish

This is one crunchy cat you'll be glad to have in your home. The succulent flesh of the fish is accented with cheese, toasty hazelnuts and herbs.


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