U.S. Catfish Recipe of the Month: Low Country Catfish Soup


• 3 U.S. Farm-Raised Catfish fillets or nuggets
• Salt and pepper to taste
• 4 tablespoons butter, unsalted
• ¼ cup flour
• 1 quart whole milk
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ¼ teaspoon pepper


• 6 tablespoons dry sherry
• Parsley, finely chopped


1. HEAT oven to 350˚ F. PLACE seasoned catfish fillets on a sheet tray, and cook for 10 minutes or until golden and flakes easily. HEAT water in the bottom of a double boiler, and adjust heat so that it is at a simmer. PLACE second pot on top of first.
2. ADD butter and melt. ADD flour and stir in until smooth; cook for 4 minutes, stirring occasionally. ADD milk slowly while whisking constantly. ADD remaining ingredients.
3. SERVE in small bowls, and top with flaked catfish. DRIZZLE with sherry and garnish with parsley.

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We would love to hear your thoughts after trying this one! I always check the label to make sure it’s U.S. Farm-Raised Catfish and so should you. Enjoy 100% All-American!

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