Serve up brunch with catfish & biscuits

Published 6:09 am Saturday, September 5, 2020

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The Catfish Institute celebrated National Catfish Month with 31 days of unique recipes as a salute to the hard work and innovations of everyone in the U.S. Farm-Raised Catfish industry. Please visit to view more appetizing catfish recipes.

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


  1. SPRINKLE catfish with Cajun seasoning.
  2. PLACE large skillet over medium-high heat. Add butter and olive oil. When butter is melted and hot, add catfish. Cook 4 minutes, turn and cook another 4 minutes. Remove from skillet and set aside.
  3. ADD onion, celery, bell peppers and mushrooms to skillet; cook 4 minutes. Add garlic; cook 2 more minutes. Add heavy cream, stirring to combine. Cook 4 minutes or until cream mixture has reduced by half. Season with hot sauce, salt and pepper.
  4. SPLIT biscuits and place on serving plate. Cut fillets in half; place one half on each split biscuit and spoon sauce over each.