Catfish is often eschewed in favor of more popular options like trout and salmon. When confronted in private, however, these same individuals often admit they have never tasted catfish but are nevertheless certain that it is unhealthy. They are losing out on a delicious meal because of their prejudice. Maybe it’s because the catfish can’t compete with the other species for best-looking. However, the beholder is responsible for the beauty.
As an avid fisherman, I think it’s only fair to keep what you can eat and let the rest go free. At an early stage in my pursuit of the catfish, I decided to try eating one. I was captivated by the smooth consistency and subtle taste, and it quickly became a favorite.
The “unpopularity” of the catfish means that there aren’t many great catfish dishes. This is why I always share delicious recipes with as many people as possible. Here are a handful that I recently tried and liked.
Pine bark stew (feeds 8-10).
5 peeled and chopped big potatoes 3 cans of stewed tomatoes (about 14 ounces each) 3 medium onions sliced into wedges 8 ounces of diced bacon
Ingredients: 2 quarts of water, 3 pounds of peeled catfish fillets cut into 1-inch pieces, 1 can of tomato the passata (sieved liquefied uncooked tomatoes), 1/2 teaspoon of salt, and 1/2 teaspoon of crushed black pepper
The bacon, potatoes, tomatoes, and onions should be placed in a large stew pot or Dutch oven and brought to a boil before being covered and let to simmer on low heat for 2 hours. Simmer for an extra 20-30 minutes after adding the fish & tomato passata and seasoning with salt and pepper.
Recipe for 4 people: Gumbo with Catfish.
Toss together the following: 2 cups of fresh, cooked okra 2 cups of canned tomatoes (not drained) 1/2 teaspoon of garlic powder
2 cups cooked catfish as well, boned, split into big pieces 3 cups boiling water 1/2 teaspoon salt 3 drops Tabasco sauce 1 teaspoon Worcestershire condiment 2 tablespoons flour
In a large Dutch oven and stock pot, render the bacon fat over low heat. Cook the onion in 2 tablespoons of oil until it is soft and translucent. Water, salt, Tabasco sauce, and Worcestershire sauce are added to boiling water, then the okra, tomatoes, garlic, and lemon are added. Then reduce heat to low, partly cover, and simmer for 1 hour. Add the remaining butter and flour mixture to the stew while stirring regularly. When the sauce has thickened, add the catfish and taste for spice. Reheat and serve over steaming hot rice.
Please give these catfish recipes a try the next time you catch some (or purchase a catfish from the shop); I have no doubt that you will love them, and if you can persuade someone to try the catfish meal for the first time, all of our work will not have been in vain.