Catfish with Bacon and Onions: 30-Minute Meal
In Cajun country, catfish is king. And as we gear up to celebrate Mardi Gras (or Fat Tuesday), we take our own bow to the catfish that folks from Louisiana know how to cook to perfection.
Pan-fried or baked, catfish has a mild flavor that marries well with spices like paprika and cayenne pepper, and a dash of hot-pepper sauce. And often, as in this recipe for Catfish with Bacon and Onions, it’s breaded with a mixture of cornmeal, egg, and buttermilk. Here we fry up the bacon and then cook the onions and catfish in the bacon drippings. Indulgent and bacony, this catfish is bursting with bold flavor.
When it comes to catfish there’s good news and, well, not so good news. An inexpensive choice, catfish is also a great source of thiamin, potassium and selenium, as well as protein, vitamin D, vitamin B12 and phosphorus, plus heart-healthy omega-3 fatty acids. But because it’s a bottom-feeding fish, catfish is a fattier fish than, say, salmon or mackeral (in addition to those omega-3s catfish also have their fair share of omega-6 fatty acids, which we should go easy on). So eat and enjoy, but make catfish a once-a-week fish, along with other, less fatty varieties.
Catch some catfish recipes!