RECIPES

U.S. farm raised catfish is a true Southern tradition.  Fried up with a side of hush puppies or grilled with vegetables, Harvest Select’s prime U.S. farm raised catfish is succulent, sweet tasting and is sure to be a hit.  Be sure to visit the links below for many, many more recipes and ways to prepare our great tasting catfish.  Harvest Select catfish is versatile to almost any way you want to cook it and is quick and easy to prepare.  These are just a few reasons you will want our catfish at your next family gathering or at your favorite restaurant. You can put your trust and confidence in Harvest Select to provide a great product every time.  Also Try Smarter Sauce, our partner in Seattle, WA. The best tasting tarter sauce you've ever tasted, Click Here for More Information about Smarter Sauce.

http://www.foodnetwork.com/
http://www.uscatfish.com/
http://allrecipes.com/
http://www.windcreekcooking.com/

Cat Cora's Coconut Catfish with Plum Dipping Sauce
5 tablespoons rice vinegar
3 teaspoons red chili flakes
8 cloves garlic, minced
1 teaspoon minced fresh ginger
1 teaspoon salt
2 fresh red chili peppers, seeded and sliced
1 cup whole canned tomatoes with juice
12 ounces red plum jam
1 cup apple cider (to thin sauce)
1 tablespoon finely chopped scallions
½-pound bag unsweetened coconut
1 cup bread crumbs
1 pound Harvest Select Catfish cut into strips
2 cups all purpose flour
4 eggs beaten with 1 tablespoon water
Vegetable oil for frying
Combine the first 7 ingredients in a food processor or blender and blend to a smooth consistency. This will take several minutes and require stopping occasionally to scrape down the sides.
Place the red plum jam in a medium saucepan over medium heat. Thin the melted jam with apple cider to desired consistency. Pour the blended ingredients into saucepan.
While stirring, allow mixture to come to a boil. Reduce heat to simmer and cook for 20 more minutes. Stir in the chopped scallions.
Mix the coconut and bread crumbs together. Dredge the catfish strips in flour, dip in the egg wash, then coat the catfish strips in the coconut/bread crumb mixture.
Heat the vegetable oil to 375 degrees in a deep-fry pan. Cook the catfish until golden brown. Remove to a paper towel-lined platter to drain.
Serve Harvest Select prime U.S. catfish with plum dipping sauce on the side.

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Grilled Catfish With Black Bean Relish
4 Harvest Select U.S. Farm-Raised Catfish fillets
1/2 teaspoon garlic salt
1/4 cup chopped onion
1/4 cup chopped celery
3 cloves garlic, minced
3 jalapeno peppers, chopped
2 tablespoons butter or margarine
1 15-ounce can black beans, undrained
1/4 cup diced ham
1/4 cup chopped cilantro or parsley
1/2 teaspoon salt
1. To Prepare the Catfish: Sprinkle farm-raised catfish fillets with garlic salt and pepper. Place them in a well-oiled grill basket or on a well-oiled grill rack. Grill uncovered directly over medium-hot coals about 5 minutes per side or until fish flakes easily. Place a fillet on each serving plate and spoon Black Bean Relish over them.
2. To Prepare the Relish: In a medium saucepan cook onion, celery, carrot, garlic and jalapeno peppers in butter or margarine until onion is tender. Stir in black beans, ham, cilantro and salt. Bring to boil; reduce heat. Simmer, uncovered, for 10 minutes or until desired consistency. Makes 2 cups.

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Cat Cora's Catfish Scaloppini with Vine Ripened Tomatoes
4 slices vine-ripened tomato
1 teaspoon salt
1/8 teaspoon freshly-ground black pepper
Red wine vinegar
2 (4-ounce) Harvest Select catfish fillets, pounded lightly into scaloppini
Breading: 1 cup flour; 2 eggs beaten with 1 tablespoon water; 2 cups panko bread crumbs
3 tablespoons olive oil
2 tablespoons butter
6 to 8 cloves garlic, sliced
6 fresh basil leaves
1 tablespoon fresh lemon juice
Place the tomato slices on a heat proof platter. Lightly sprinkle with salt and pepper; drizzle with red wine vinegar. 
Pass the Harvest Select prime U.S. fillets through the flour, dip in the egg wash and coat with bread crumbs.
Heat the olive oil in a 12-inch sauté pan over medium-high heat. Place the scaloppini in the hot oil and brown well on each side. Remove the browned catfish and place over the tomatoes and sprinkle with salt. Place the platter in the center of the oven at low temperature to keep warm while preparing the sauce.
Discard any excess oil from the sauté pan. Add the butter to the pan and place the pan over medium heat. Allow the butter to melt and then brown slightly. Immediately add the garlic and the basil leaves and swirl them in the pan continuously so they do not burn. 
As the garlic softens and the basil becomes crisp, add the lemon juice and continue to swirl the ingredients together until well combined. Remove the pan from heat. Remove catfish and tomato platter from oven. Pour the sauce over the top of the fish and serve.

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Cat Cora's Catfish Lettuce Tacos
4 6-ounce Harvest Select U.S. Farm-Raised Catfish fillets
2 tablespoons olive oil (plus enough to brush the fish)
2 tablespoons lime juice (about 2 limes)
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
1 1/2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
Lettuce cups
1 head of butter lettuce
1 head of radicchio
Tomato salad
5 Roma tomatoes, diced
1 medium red onion, peeled and thinly sliced
1 cup black beans
1 tablespoon finely chopped fresh cilantro
2 tablespoons roughly chopped Italian flat-leaf parsley
2 tablespoons lime juice (about 2 limes)
2 tablespoons olive oil
Kosher salt
Freshly ground pepper
Condiments
Chopped scallions
Sour Cream
Preheat the grill or your oven to 400°F. In a baking dish, combine olive oil, lime juice, chili blend (or chili powder, cumin and cayenne), salt, and pepper. Coat catfish filets with marinade. Marinate for 10 minutes while you make the tomato salad.
In a medium bowl, mix the tomatoes, onion, olives, oregano, parsley, 2 tablespoons olive oil, and juice of two limes. Season with salt and pepper and blend well. Set aside.
Form the lettuce cups by gently separating the heads of butter lettuce and radicchio. If you like extra crisp cups, soak the lettuce in very cold water for a few minutes before drying them with a paper towel. Make a cup by lining a whole leaf of butter lettuce with radicchio. You can double line the cups for more crunch and less mess.
Grill Method: Brush the filets with a little olive oil, then place on pre-heated grill and cook until they begin to turn opaque on top (about 3 to 6 minutes). Turn the fish carefully using a long-handled spatula, and grill for another 3 to 6 minutes.
Oven Method: Pour 1 tablespoon of olive oil into a hot pan and sear the filets for 1 minute on each side. Place seared filets in an oiled glass baking dish and bake in 400º oven until fish flakes easily with a fork (about 10 to 12 minutes). Remove catfish from oven and let it rest in the pan while you set out the lettuce cups.
Flake a generous amount of catfish into each lettuce cup or cut the fish into small chunks and place them in each cup. Top with the tomato and onion salad mixture. Dollop with sour cream, if desired, and garnish with the scallions.
Serve immediately. Grab a napkin and eat with your hands, or opt for a knife and fork.