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National Catfish Day!

I don't eat it, but for all the fish lovers out there, this day is for you. Happy National Catfish Day!

According to, "A diverse group of ray-finned fish, catfish are named for their prominent barbels, which resemble cat whiskers. These nocturnal swimmers don't have any scales. Their smooth flesh makes it difficult for anglers to clean. In the United States, the most commonly eaten species of catfish are the channel catfish and blue catfish. They are also a good source of Vitamin D. 

In 1986, catfish comprised the third-highest volume of finned fish consumed in the United States.

A favorite dish of many Americans, this fine finned fish can be prepared in many different ways. Traditionally, many catfish lovers coat the fish in cornmeal and fry it. While many people prepare only the filets when cooking fish, when it comes to catfish, others prefer the fish cooked whole. No matter the method, this tender whitefish comes delicately off the bone. Spices complement this freshwater fish, too. However, it is also delicious served with a milder touch. A little lemon and butter go a long way. Those who love it fried will eat the crispy tail right away to savor the crunch!"

In honor of today, here are a few ways you can pay homage:

📍Try baked catfish.

📍Try adding your catfish to a pasta.



  • Sauce

  • 2/3 cup reduced-fat mayonnaise

  • 1/3 cup plain low-fat yogurt or sour cream

  • 1   green onion with top, chopped

  • 1 small garlic clove, pressed

  • 1 teaspoon chili powder

  • 1/8-1/4 teaspoon cayenne pepper

  • Catfish

  • 2   eggs

  • 3/4 cup dry Italian-style bread crumbs

  • 1/2 teaspoon salt

  • 2 pounds catfish fillets (4-6 fillets)

  • Vegetable oil


For sauce, combine mayonnaise, yogurt, green onion, garlic, chili powder and cayenne pepper in Small Batter Bowl; mix well. Cover; refrigerate at least 1 hour or overnight.

  1. Preheat oven to 450°F. For catfish, beat eggs lightly in Classic Batter Bowl. In shallow dish, combine bread crumbs and salt. Dip fillets into egg, then into bread crumb mixture to coat evenly. Place fillets on Medium Round Stone with Handles; spray lightly with vegetable oil using Kitchen Spritzer. Bake 10-15 minutes or until fish flakes easily when tested with fork.

Yield: 8  servings

Nutrients per serving: Approximately 250 calories and 13 grams of fat per serving

Your Pampered Chef Cook's Tips:

Orange roughy, perch, halibut or haddock fillets may be substituted for the catfish fillets.

To prevent Stoneware from cracking or breaking, it is important to have most of the surface of the Stoneware covered with food. To allow for even baking, arrange fish fillets evenly, in spoke-like fashion, on the Baking Stone.





Don't have these item on hand, don't panic. Pick them up here⬇️

ACTION STEP: This southern favorite features a “DO-AHEAD” sauce and a bread crumb coating that bakes up nice and crisp on our baking stone, so invite your friends and family over and let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:

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