From Better Homes and Gardens

Boil and mash the potatoes with the skins still on to add extra color and texture to this Creole side dish.

Sweet Potato Catfish with Andouille Cream Drizzle

From Food & Wine

These fantastic sandwiches -- filled with moist, sweetly glazed catfish, a spicy sambal mayonnaise, crunchy cucumbers, and cilantro -- are usually made with marinated catfish and garlic butter. Skip marinating the fish (the honey glaze adds enough flavor) and rub the bread with a garlic clove.

Sweet and Spicy Catfish Sandwiches

From Better Homes and Gardens

This traditional Cajun catfish and sweet pepper sandwich makes a quick and easy weeknight dinner.

Catfish Po'Boys

From Better Homes and Gardens

Parmesan cheese and ground pecans are the flavor-makers in this crumb-coated fish.

Catfish Pecan

From Food & Wine

Grilling the fish and making a sauce with fat-free fromage blanc (a fresh, spoonable cheese) keeps the calorie count down in this variation on the classic fried fish-shack sandwich. While any white fish will work well here, catfish is a sustainable choice and a great source of vitamin B12.

Crispy Fish Sandwiches with Herb Remoulade

From Taste of the South

Blackened Catfish Fillets with Creamy Crawfish Sauce

From Family Circle

Fish fillets cooked in a tomato-wine sauce are the main attraction for a healthy 30-minute meal.

Mediterranean Poached Fish

From Family Circle

Smoked paprika adds flavor and color to the oven-roasted potatoes as well as the baked catfish fillets.

Catfish & Lemon-Dill Sauce

From Taste of the South

Creole Catfish Cakes

From EatingWell

Here, we use healthier extra-virgin olive oil with a bit of butter added for its flavor instead of the tablespoons of butter usually used to make classic "amandine" sauce for pan-fried catfish fillets. The results are delicately flavored and have only a third of the calories, fat and sodium of a classic version.

Catfish Amandine

From EatingWell

Crunchy, battered catfish fillets have jumped out of the Louisiana backwaters to become a national favorite, thanks in large part to the Cajun cooking craze that started in the '80s. Here, the fillets are coated in a spicy melange of cornflakes and pecans and baked for a traditional yet surprisingly healthy take on this bayou favorite.

Cajun Pecan-Crusted Catfish

From EatingWell

Sweet-and-sour fish and cherry tomatoes top thinly sliced rye bread in this delicious appetizer. Smorrebrod--which translates in Danish to "buttered bread"--are endlessly creative open-face sandwiches, meant to be eaten with a knife and fork as a light meal. Here we make appetizer-size smorrebrod, perfect for entertaining.

Sweet-and-Sour Fish Mini Smorrebrod

From EatingWell

Marinating "fried" white fish in a zingy vinaigrette is a terrific way to liven it up (and preserve any leftovers). The flavors get better with time; make it ahead if you can. It's traditionally made with herring in Denmark, but works nicely with any firm-fleshed, smaller white fish, such as catfish or tilapia. You can serve it warm--it's delicious on its own--but we like it best chilled and served as an ingredient on sandwiches.

Sweet-and-Sour Fish