Catfish Articles and Recipe

Texas Monthly’s Dining Guide listing September 2004

Texas Monthly magazine page featuring Gorji’s recipe for pan-seared catfish. – August, 2004

The Daily Meal article and recipe featuring Gorji honoring National Catfish Month, August 2012

Gorji Pan-Seared Catfish Recipe

Catfish is one of my most-prized dishes. I want to diminish the concept that catfish doesn’t belong in upscale dining by using creative and fresh ingredients like grilled chilled avocado and lime juice. When cooking catfish, be careful with seasoning, as it is a light fish and can be overpowered easily. Always stick with breading instead of cornmeal. And finally, I prefer to use olive oil instead of egg wash.

Serves 4

4 medium catfish fillets, 5-7 ounces each
1/2 cup (120ml) olive oil
kosher salt
coarse ground black
pepper
1 cup (110g) bread crumbs
2 teaspoons (8g) butter
1 lime, wedged for garnish

FISH – Cook Time: about 7 to 8 minutes

• Poke a few holes in the thick side of the fillets with a sharp knife.
• Brush the fish with half of the olive oil and season with salt and pepper on both sides.
• Cover with bread crumbs and shake the excess off.
• Put the rest of the olive oil and butter in two medium-size saute pans and cook the fish over medium heat for about 3 to 4 minutes on each side or until golden brown.

Gorji catfish, pan seared and served with artichoke salad, grilled chilled avocado and french wine – 2004

Gorji with a catfish he just caught in the Caspian Sea Delta-1978.