Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Cajun Whole Catfish

Catfish Fillets

Catfish Fillets
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Cajun Whole Catfish

Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 2 Tbsp. Cajun seasoning*
  • 1/2 c fresh tomatoes diced
  • 1/4 tsp. Salt
  • 1 Tbsp. Parsley chopped

Instructions

  • Rinse the catfish under cold running water and blot dry.
  • Dust with Cajun seasoning.
  • Saute in oil for approximately 5 minutes on each side.
  • Top with the tomatoes that have been seasoned with salt and parsley.

Catfish with Bratwurst and Coleslaw

Catfish Fillets

Catfish Fillets
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Catfish with Bratwurst and Coleslaw

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Catfish
  • Salt and Pepper
  • 2 bratwurst sausage links

Instructions

  • Season catfish with salt and pepper, set aside.
  • In a sauté pan or in a baking dish cook the bratwurst, using a little oil; remove when done.
  • In the same pan or baking dish, cook the catfish.
  • Thinly slice the bratwurst and place on top of the fish.
  • Serve with your favorite mustard and coleslaw.

Notes

Coleslaw is a very personal thing, the kind you like is the only kind there is. I personally like very thinly shredded green cabbage, lightly salted with a little mayonnaise tossed in. Most people like a little sugar or honey in the dressing.

Pecan Crusted Catfish with Honey-Mustard Cream

Catfish Fillets

Catfish Fillets
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Pecan Crusted Catfish with Honey-Mustard Cream

Cook Time 10 minutes
Total Time 10 minutes
Servings 4 People

Ingredients

  • 4 catfish fillets 6-8 oz. each
  • 1/4 c. Melted butter
  • 1/4 c. Dijon mustard
  • 1/2 c. pecans chopped
  • Honey-Mustard Cream:
  • 2 Tbsp. Shallots
  • 1/4 c. White Wine
  • 3/4 c. Heavy Cream
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. Honey
  • 1/2 tsp. Salt and Pepper
  • Roux or cornstarch

Instructions

  • Brush the catfish fillets with a mixture of melted butter and mustard.
  • Top with the pecans and place on a sheet pan.
  • Bake the catfish at 425° for approximately 10 minutes depending on thickness of the catfish fillet.
  • Honey-Mustard Cream:
  • Sauté shallots and white wine.
  • Boil in a saucepan until liquid is almost gone.
  • Add cream, Dijon mustard, honey, salt, and pepper.
  • Boil and thicken with roux (melted butter and flour) or cornstarch.
  • Adjust the sweetness to your taste by adding more honey to make it sweeter or adding more mustard to make it less sweet.

Garlic Crispy Catfish

Catfish Fillets

Catfish Fillets
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Garlic Crispy Catfish

Total Time 1 hour
Servings 2 People

Ingredients

  • 12 oz pkg package Coleson’s Catch Catfish Fillets cut into strips
  • Salt and Pepper
  • 2 Tbsp garlic chopped
  • 3/4 c Flour
  • Oil to sauté
  • 1/3 c Butter
  • 1 Tbsp garlic chopped
  • 1 Tbsp Parsley chopped

Instructions

  • Toss the catfish strips with the salt, pepper and garlic, and let set for an hour.
  • Heavily coat the strips with flour and sauté.
  • For a dip, melt the butter and lightly sauté the garlic and parsley.

Cajun Cornmeal Breaded Catfish

Catfish Fillets

Catfish Fillets
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Cajun Cornmeal Breaded Catfish

Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Catfish Fillets
  • cut into strips
  • 3/4 c cornmeal
  • 2 tsp Cajun seasoning of choice
  • 1 tsp Garlic Salt
  • 2 eggs
  • 1/3 c milk whisked with 1/3milk
  • 1/2 c Flour
  • Oil to sauté
  • Tarter sauce

Instructions

  • Mix the cornmeal, Cajun seasoning and garlic salt.
  • Bread the catfish strips: Pat dry.
  • In the order of flour, egg, and corn meal mixture, dip the strips until they are all breaded.
  • Sauté until golden brown, serve with tarter sauce and lemon.

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