National Catfish Month: Converts Trade Deep-Fried Crunch For Pan-Seared Sizzle
Gourmet Catfish: Welcome Surprise On Fine Dining Menu
Upscale catfish paired with french wine delights diners in a fancy restaurant setting like Canary By Gorji
Instead of the traditional deep-fried style with corn meal, Chef Gorji has given it a“new Mediterranean”spin. He brushes it with olive oil, salt and pepper and coat it with bread crumbs and then pan-sear it in olive oil. Served hot on a cold artichoke salad with a grilled chilled avocado, it has hot and cold temperatures and textures.
“It is always welcome on my menu. Guests are surprised when I pair it with French wine. Many say they didn’t know they even liked catfish until they tried it prepared this way”, says Gorji.
“We were amazed that humble catfish could reach such exalted heights…”
—Texas Monthly, 2004
Catfish News & Stats
Cook editor Anne Dolce of the national food blog, The Daily Meal, agrees that the quirky, unusual fish doesn’t have to be all about grease and French Fries. And according to the The Catfish Institute: “U.S. Farm-Raised Catfish is a lean fish and an excellent source of protein. It is low in saturated (bad) fat and is a moderate source of polyunsaturated (good) fat and omega-3 fatty acids.” It is an American farm-raised offering that is sustainable.
Gourmet Catfish Recipe for Fine Dining
It is surprisingly simple and easy to prepare at home. See recipe here.