Creamy Catfish Salad

Tuna salad has met it's match! Healthier because of lower mercury content, this recipe is sure to please your family.

2 cups water
2 tablespoons lemon juice
1 pound U.S. Farm-Raised Catfish fillets
3 hard-cooked eggs, chopped
1/2 cup chopped celery
1/3 cup chopped ripe olives
1/4 cup chopped dill pickle
2 tablespoons chopped pimiento
1/3 cup mayonnaise
2 tablespoons horseradish
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon  pepper

1.     In a skillet bring water and 2 tablespoons lemon juice to boiling. Add catfish. Return to boiling; reduce heat. Cover and simmer gently for 5 to 7 minutes or until fish flakes easily.
2.     Remove fish from water. Cool slightly. Finely chop cooked fish.
3.     In a bowl combine cooked catfish, eggs, celery, ripe olives, dill pickle, and pimiento.
4.     Stir together mayonnaise, horseradish, 1 teaspoon lemon juice, salt, and pepper. Add to catfish mixture, stirring until well combined. Chill.

Cat Cora's Faux Fried Catfish

6 (6-8 oz.) U.S. farm raised catfish filets
1/2 cup flour
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups corn flakes
1/2 cup light buttermilk
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper (optional)
1 teaspoon paprika
1/2 tablespoon finely chopped fresh sage or 1/2 teaspoon powdered sage

Preheat oven to 400 F. Pour 2 teaspoons of olive oil into a baking dish large enough to hold 6 fish filets. With your fingers, lightly coat entire dish with oil. Set the dish aside.

Rinse catfish in cold water and pat dry. In a wide bowl or plate, season the flour with the salt and pepper. Dredge each filet through the flour so it s completely coated, tap the catfish against the side of the bowl to jar loose excess flour, and set the pieces aside. Discard flour.

Crush corn flakes by placing them in a large resealable plastic bag, carefully pressing the bag to push out the air. Seal bag (with as little air inside as possible) and crush flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or a plate.

In a large bowl (big enough to dredge catfish filets) mix the buttermilk, mustard, spices, and herbs. Give each floured filet a good buttermilk bath, then roll it in the corn flake crumbs.

Arrange catfish in the oiled baking dish and place in hot oven. Cook until crispy (10 to 15 minutes).

From: The Catfish Institute
www.catfishinstitute.com