The Cat's Whiskers

August may be National Catfish Month, but in Acadiana, that label could apply year-round.
Fried catfish or catfish courtbouillon can be found on many plate lunch menus around the area, especially on Friday.
It can also be found on the menus of fine dining restaurants grilled and swimming in a creamy sauce or covered with crawfish etouffée.
Catfish is a southern favorite, but in some areas, it has the reputation of being a "trash fish."
Roger Barlow, president of the Catfish Institute and executive vice president of the Catfish Farmers of America, explains.
"I think there's been a misperception about catfish that are farm-raised and catfish caught in the wild," Barlow said from his office in Jackson, Miss.
Farm-raised catfish live in earthen ponds and are fed grain pellets, Barlow said. The pellets are made with soybeans, rice, corn or wheat.
"It gives them a slightly sweet flavor," he said.
Farm-raised catfish are trained to rise to the surface during feeding time, unlike their counterparts in the wild, which feed on the bottom of the lake, Barlow said.
Farm catfish grow to 1- to 2 1/2 pounds before they are harvested.
Ninety-five percent of U.S. catfish are raised in Louisiana, Alabama, Mississippi and Arkansas.
Barlow encourages diners in restaurants and shoppers to make sure the catfish they plan to consume came from a U.S. farm and is not imported fish.
Grilled Citrus Rosemary Catfish
For the catfish:
4 catfish filets
1„2 fresh lemon per fillet
Citrus Sauce:
Zest of one lime

Zest of one lemon

Zest of one orange

Juice of one lime
6 ounces pineapple juice
1„2 cup brown sugar
1 tablespoon fresh rosemary, chopped
1„4 teaspoon salt
Preheat grill. To make the sauce, combine all ingredients in a small sauce pan. Bring to a boil and reduce heat. Simmer 5 minutes.
Place catfish in a shallow dish and squeeze 1„2 fresh lemon over each. Sprinkle with salt and fresh ground black pepper. Let sit for 5 minutes.
(2 of 2)
Place catfish filets on grill, skin side up for 3 to 4 minutes. Turn and grill 2 to 3 more minutes. Transfer catfish to serving plate and spoon over 1 ounce warmed citrus sauce per fillet


Yield: 4 servings
- Source: The Catfish Institute
Baked Catfish Provençal1 tablespoon olive oil
1 cup mushrooms, sliced
1„2 sweet onion, thinly sliced
3 cloves garlic, minced
1 cup grape tomatoes, halved
1 cup crushed tomatoes
1 tablespoon butter
1 tablespoon olive oil
2 catfish filets
1 tablespoon dried Italian herbs
1 teaspoon salt
1 teaspoon fresh ground black pepper
1„4 cup chopped Italian parsley
Preheat oven to 400 F. Place olive oil in a skillet over medium high heat. Add mushrooms, onion, and garlic; sauté until tender, about 5 minutes.
Add fresh tomatoes and crushed tomato; cook 3 more minutes until heated through.
While vegetables are cooking, add butter and olive oil to an ovenproof skillet over medium high heat. Season both sides of the catfish filets with Italian herbs, salt and pepper. Carefully place the catfish in the skillet; another 2 minutes.
Slowly spoon the vegetable mixture onto each of the catfish filets in the skillet. Place in the oven and cook
for 5 minutes. Remove from oven; sprinkle with Italian parsley. Serve with the pasta of your choice.
Yield: 2 servings
- Source: The Catfish Institute
Baked Cinnamon Chipotle Catfish with Sweet Pepper Slaw4 catfish filets
3 tablespoons olive oil
Cinnamon Chipotle Rub:
1 tablespoon brown sugar
1 teaspoon kosher salt
1„2 teaspoon garlic powder
1„2 teaspoon chipotle powder
1„2 teaspoon ground cinnamon
Sweet Pepper Slaw:
1 pound of shredded slaw mix
1 large seedless cucumber, peeled, seeded, diced
1„2 cup red bell pepper cut into thin strips
1„4 cup cider vinegar
2 tablespoons Creole mustard
1 tablespoon sugar
Salt and pepper to tastePreheat oven to 425 F. To make the slaw, combine all items. Toss well; cover and refrigerate until ready to use.
To make the rub, combine all ingredients in a small bowl and mix well.
Lightly brush catfish filets with olive oil; sprinkle with the rub and set aside.
Heat a large skillet over medium high heat; add remaining olive oil. Add filets and cook 1 minute on each side. Place filets into an oiled baking dish. Bake 7 to 9 minutes until fish flakes easily. Remove from oven and let rest 4 minutes.
Place the sweet pepper slaw on a serving platter. Top with baked catfish fillets.
Yield: 4 servings— Source: The Catfish Institute
Place catfish filets on grill, skin side up for 3 to 4 minutes. Turn and grill 2 to 3 more minutes. Transfer catfish to serving plate and spoon over 1 ounce warmed citrus sauce per fillet


Yield: 4 servings

- Source: The Catfish Institute

Baked Catfish Provençal
1 tablespoon olive oil
1 cup mushrooms, sliced
1„2 sweet onion, thinly sliced
3 cloves garlic, minced
1 cup grape tomatoes, halved
1 cup crushed tomatoes
1 tablespoon butter
1 tablespoon olive oil
2 catfish filets
1 tablespoon dried Italian herbs
1 teaspoon salt
1 teaspoon fresh ground black pepper
1„4 cup chopped Italian parsley
Preheat oven to 400 F. Place olive oil in a skillet over medium high heat. Add mushrooms, onion, and garlic; sauté until tender, about 5 minutes.
Add fresh tomatoes and crushed tomato; cook 3 more minutes until heated through.
While vegetables are cooking, add butter and olive oil to an ovenproof skillet over medium high heat. Season both sides of the catfish filets with Italian herbs, salt and pepper. Carefully place the catfish in the skillet; another 2 minutes.
Slowly spoon the vegetable mixture onto each of the catfish filets in the skillet. Place in the oven and cook
for 5 minutes. Remove from oven; sprinkle with Italian parsley. Serve with the pasta of your choice.
Yield: 2 servings

- Source: The Catfish Institute

Baked Cinnamon Chipotle Catfish with Sweet Pepper Slaw
4 catfish filets
3 tablespoons olive oil
Cinnamon Chipotle Rub:
1 tablespoon brown sugar
1 teaspoon kosher salt
1„2 teaspoon garlic powder
1„2 teaspoon chipotle powder
1„2 teaspoon ground cinnamon
Sweet Pepper Slaw:
1 pound of shredded slaw mix
1 large seedless cucumber, peeled, seeded, diced
1„2 cup red bell pepper cut into thin strips
1„4 cup cider vinegar
2 tablespoons Creole mustard
1 tablespoon sugar
Salt and pepper to taste
Preheat oven to 425 F. To make the slaw, combine all items. Toss well; cover and refrigerate until ready to use.
To make the rub, combine all ingredients in a small bowl and mix well.
Lightly brush catfish filets with olive oil; sprinkle with the rub and set aside.
Heat a large skillet over medium high heat; add remaining olive oil. Add filets and cook 1 minute on each side. Place filets into an oiled baking dish. Bake 7 to 9 minutes until fish flakes easily. Remove from oven and let rest 4 minutes.
Place the sweet pepper slaw on a serving platter. Top with baked catfish fillets.
Yield: 4 servings
— Source: The Catfish Institute