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Potato Crusted Catfish

Contributed by: NewsUSA

Fall Flavors Make U.S. Farm-Raised Catfish Shine

(NewsUSA) - As autumn brings that special nip into the air, Americans start looking for hearty dishes. But a filling meal doesn't have to mean a dish high in fat and calories -- a lean fish can bring plenty of flavor to the table.

Potato Crusted Catfish
Take U.S. Farm-Raised Catfish. These fish are raised on a specially formulated diet of whole grains, ensuring a mild and clean flavor. Nutritious U.S. Farm-Raised Catfish fillets are high in protein and low in saturated fat.

See how seasonal flavors complement catfish with this recipe for Potato Crusted Catfish with Granny Smith Apple & Jalapeno Glaze:


  • 2 U.S. Farm-Raised Catfish fillets
  • 2 medium sized potatoes, peeled and cut in paper-thin slices
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Creole Mustard
  • 1 tablespoon honey
  • 1 teaspoon cider vinegar
  • 4 tablespoons olive oil

For The Glaze

  • 1/4 cup apple jelly
  • 1 tablespoon water
  • 1/2 apple, peeled and diced
  • 1/2 jalapeno, seeded and diced


Preheat the oven to 350 degrees Fahrenheit.

Mix together mustards, honey and vinegar.

Spread the mustard mixture over the tops of the catfish fillets; arrange potato slices over the mustard, pushing down gently.

Heat olive oil in a nonstick skillet over medium high heat. Place the catfish potato side down into the pan. Cook four to five minutes.

Remove the fillets, and place them on a baking sheet. Place in the oven and bake 12 minutes, or until potatoes are golden and fish is cooked through.

Remove the catfish from the oven to a serving plate.

Take a small sauce pan, and combine glaze ingredients. Warm slightly and drizzle over the fillets.

Serving Size: Makes 2 Servings

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