Chipotle Lime Catfish

Chipotle Lime Catfish

I remember as a young fella going fishing with the boy scouts (ahh, I was Angelic looking as you can imagine) and on occasion catching a catfish. We’d always just throw them back in as we were told they were inedible, though the people in Texas would beg to differ! There are Catfish Parlours all over the map there. According to Wikipedia, the most commonly eaten catfish species in the States are the channel catfish and blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States (I’m pretty sure Texas played a substantial role in it) that on June 25, 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.” Catfish is eaten in a variety of ways; in Europe it is often cooked in similar ways to carp, but in the United States it is typically crumbed with cornmeal and fried. Now, how ’bout that for some good info?

I think usually catfish is one of those fish that we don’t always gravitate to in the store because some people just don’t know what to do with it but once you get the hang of it, you’ll really enjoy it especially since it’s not expensive and it’s sustainable. I’ve made some delicious fish tacos with catfish and most recently Cajun spiced with Chard & Leek Saute. This is another tasty way to whip up a quick n’ easy dinner. How times have changed!

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