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Country Kitchen
September 1, 2013 Previous Recipe | Next Recipe
Spinach and Artichoke Dip with Catfish
Catfish and Biscuits
Catfish Parmesan
Franny Ranch Dressing
Catfish Quiche
Vidalia Onion Casserole
Asian Slaw
Kyser Berbecue Catfish
Catfish Allison
Catfish and Biscuits

2 U.S. farm-raised catfish fillets
1½ tablespoons Cajun seasoning
1 tablespoon butter
1 tablespoon olive oil
½ red onion, diced
½ cup celery, sliced
½ red bell pepper, diced
½ green bell pepper, diced
4 large button mushrooms, sliced
1 garlic clove, minced
1½ cups heavy cream
1 teaspoon hot sauce
Salt and pepper to taste
8 biscuits, cooked as directed

Sprinkle catfish with Cajun seasoning. Heat large skillet on medium high ; add butter and olive oil. When melted and hot, add catfish. Cook 4 minutes on each side. Remove and set aside. Add onion, celery, bell peppers and mushrooms to skillet; cook 4 minutes. Add garlic; cook 2 minutes. Add heavy cream, stirring to combine. Cook 4 minutes or until cream mixture is reduced by half. Season with hot sauce, salt and pepper. Split biscuits. Cut fillets in half and place each half on split biscuits. Spoon sauce over each and serve.
-From The Catfish Institute

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