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Ingredients

• ✓ catfish
• yellow mustard
• black pepper
• olive oil
• butter

Instructions

1. 1 Pat catfish dry; spread a layer of mustard over the surface. Place cracked black pepper onto a plate; press coated catfish into the pepper so it is well covered.
2. 2 Heat olive oil and butter in a large skillet over medium-high heat. Fry catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.

By GIRLYGRRL6

Ingredients

• ✓ catfish
• bread crumb
• lemon pepper
• egg substitute
• vegetable oil

Instructions

1. 1 In a small bowl, mix dry bread crumbs and lemon pepper. Place egg substitute in a separate small bowl. Dip catfish pieces in the egg substitute, then into the bread crumb mixture to coat.
2. 2 Heat oil in a medium skillet over medium heat. Place coated catfish pieces in the hot oil. Fry on both sides until lightly browned and fish is easily flaked with a fork, about 15 minutes. Drain on paper towels.

By Manisha Pandit

Ingredients

• ✓ catfish
• olive oil
• onion
• green bell pepper
• carrot
• salt
• black pepper
• italian seasoning
• garlic powder
• tomato
• tomato sauce
• white wine

Instructions

1. 1 Place 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Saute onion, green pepper, and carrot until golden brown; remove from the pan. Using the remaining 2 tablespoons of oil, sear all of the fillets on both sides. Lay all of the fillets into the skillet, sprinkle with salt, pepper, Italian seasoning, and garlic powder. Top with the sauteed vegetables, and pour on the diced tomatoes, tomato sauce, and white wine.
2. 2 Bring to a simmer, and cook gently until the sauce has thickened slightly, and fish flakes easily with a fork, about 10 minutes.

By Carrie Causey

Ingredients

• ✓ catfish
• olive oil
• onion
• green bell pepper
• celery
• tomato
• chicken broth
• hot sauce
• thyme
• worcestershire sauce
• salt
• black pepper
• parsley
• cauliflower
• green onion

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion, green pepper, and celery; cook until vegetables are just beginning to soften, about 7 minutes. Add tomatoes, broth, hot sauce, thyme, Worcestershire, salt, and black pepper. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until thickened and saucy, about 15 minutes.
2. 2 Put catfish pieces on top of the vegetable mixture. Cook, covered, until catfish is just cooked through and opaque, about 10 minutes.
3. 3 Remove catfish from the skillet and keep warm. Stir parsley into skillet. Serve étouffée and catfish over riced cauliflower. Sprinkle with green onion.

By lkb

Ingredients

• ✓ catfish
• gumbo file powder
• shrimp
• okra
• thyme
• hot pepper sauce
• salt
• garlic
• worcestershire sauce
• tomato sauce
• water
• green bell pepper
• green onion
• celery
• butter
• vegetable oil
• all-purpose flour

Instructions

1. 1 Make the roux: Combine flour and oil in a Dutch oven or large heavy pot over medium-high heat. Cook, stirring constantly with a wooden spoon, until the roux is dark brown, thick and bubbly, and smells like peanuts, about 10 minutes. Set aside to cool and thicken.
2. 2 Make the gumbo: Melt butter in a skillet over medium heat. Add celery, green onions, and bell pepper; cook and stir until tender, about 10 minutes. Add to the roux.
3. 3 Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Return to the stovetop and bring to a gentle boil, then reduce the heat to medium-low and simmer for 1 hour.
4. 4 Stir in okra and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh flakes easily with a fork, about 5 minutes. Gently stir in shrimp and cook until bright pink, about 3 minutes. Season with the file powder and remaining 1/2 teaspoon salt. Stir to combine, then ladle into bowls.

By KRANEY