Delicious Elevated Recipes For National Catfish Day
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Updated June 2026 Chefs nationwide are adding catfish dishes to their menus today, June 25th, National Catfish Day. The catfish, one of the world’s least attractive fishes, gets its name from the long barbels (feelers) hanging down from around its mouth, which resemble a cat’s whiskers (but far less cute). Catfish are found worldwide: Most catfish are freshwater, though there is also a saltwater variety found on the Atlantic and Gulf coasts. The majority of catfish sold today in the U.S. are farmed in ponds in the Mississippi Delta. Looks apart, a catfish is a tasty fellow, low-fat with firm, mild-flavored flesh (though the tough, inedible skin must be removed before cooking). Catfish is versatile, and suited to most manners of preparation, including soups and stews. Much of the time, it’s filleted and fried, grilled, or sautéed. A Southern Tradition Fried catfish in a deeply traditional dish in the American South, traditionally served with hush puppies (small cornmeal fritters), coleslaw, collard or turnip greens, and a choice of condiments: hot sauce, tartar sauce, or malt vinegar (photo #7 below). But we’ve elevated the experience for you, thanks to Executive Chef Sandy Ingber of the famous Grand Central Oyster Bar, located “below sea level” at Grand Central Terminal in New York City. He shares his National Catfish Day recipe so you can whip it up at home. Sweet tea, beer, and Coca-Cola are traditional Southern beverage pairings, but we recommend a crisp Sauvignon Blanc or an unoaked Chardonnay. Below: > Recipe: Grilled Catfish With Espresso Ancho Rub & Lemon-Cayenne Sauce. > Recipe: Lemon Cayenne Vin Blanc Sauce. Elsewhere on The Nibble: > The different types of fish and seafood: a photo glossary. > The different types of chile peppers: a photo glossary. > The history of chile peppers. > The year’s 56 fish and seafood holidays. For sides, serve the catfish with brown rice and cornbread—both whole grain foods (especially stone-ground cornmeal), and a side salad. For some green elegance, add a few spears asparagus or broccoli rabe. Ingredients For 6 Servings 1. Rub all catfish filets with the espresso-ancho rub (below). Shake off excess. 2. Heat grill to medium hot. Dip rubbed filets into a small amount of oil and place them on the grill. Cook fairly slowly until browned on one side, about 5 minutes, being careful not to burn. Flip over and repeat. Catfish should be cooked all the way through. 3. Put on a plate and serve with 2 ounces of sauce per person. Ingredients Mix all ingredients in a small bowl. The rub can be made up to one week ahead, covered, and stored at room temperature. |
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RECIPE #3: LEMON-CAYENNE VIN BLANC (WHITE WINE) SAUCE Vin blanc is one of the mother sauceswe presented a few months ago. It’s a key ingredient of Coquilles St. Jacques and Oysters Rockefeller. After you make it the first time, you’ll find many ways to use it with fish, seafood, and poultry. This recipe makes about 1-1/3 cups. Ingredients 1. Combine the wine and shallots in a saucepan and bring to a full boil. Reduce by half. Add the water, cream, and bouillon and return to a boil. 2. Meanwhile, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, until it smells toasty, about 1 minute. Don’t let the flour brown. Now you have a roux (pronounced ROO). 3. Add about half of the liquid and stir well to dissolve the roux. Stir in the rest of the liquid and bring to a simmer. 4. Add cayenne pepper, which you liquefy with 1 teaspoon of water. Reduce the heat and simmer gently for 5 minutes. Finish with the lemon juice. Strain the sauce through a fine strainer. Let us know if you think it’s the cat[fish]’s meow. CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM. |
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