top of page

Deviled Catfish


  • four catfish filets

  • 1 cup heavy cream

  • 1 tablespoon dijon mustard

  • 1/2 teaspoon fresh ground pepper

  • 1 tablespoon lemon juice

  • chopped parsley


  • In a large skillet, combine the catfish, heavy cream, mustard and pepper. bring to a boil, reduce heat and cover for 10 - 15 minutes or until catfish flakes easily. remove catfish from skillet, keep warm.

  • Add lemon juice to remaining liquid. Reduce remaining liquid to half over high heat or until it coats a spoon. spoon sauce onto a serving plate and place catfish on sauce. serves 4

bottom of page