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South Meets South With This Bourbon-Glazed Catfish Recipe


January 1, 2017

So you've caught some line-ripping cats and taken advantage of bragging to some buddies about your Mr. Whisker's success; now try cooking for them with this great recipe. Here's an alcohol-infused creation to turn your catfish into some fine Southern dining.

Fare Afield's Bourbon-Glazed Catfish

By Johnathan O'Dell

Serves 4

Prep Time: 5 minutes

Cook Time: 10 minutes


• Four 6-ounce catfish fillets

• 1/4 cup cornmeal

• 2 tablespoons Cajun seasoning

• 1/2 cup vegetable oil

• 4 tablespoons butter

• 1/3 cup bourbon whiskey

•1/2 cup dark brown sugar


1. Place oil in a large skillet or sauté pan on medium heat. In a shallow dish, combine cornmeal and Cajun seasoning and mix well. Coat catfish fillets in seasoned cornmeal, shake off any excess and set aside.

2. In a small saucepan, melt butter over medium heat. Add bourbon and brown sugar and stir until sugar has dissolved. Cook over medium heat for 5 minutes.

3. When the oil is hot, carefully add fillets and cook for 3 to 4 minutes or until done. Remove fillets to individual serving dishes, then spoon the bourbon glaze onto each fillet.

(This recipe was originally published in the May-June 2015 issue of Arizona Wildlife Views magazine and was included in the "Drink With a Fish" article that was awarded an Award of Merit in the Food Feature category from the International Regional Magazine Association.)


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