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Catfish and Biscuits

Catfish and Biscuits

Fried catfish rests between two biscuit halves with a Cajun cream sauce.


  • 2 U.S. Farm-Raised Catfish Fillets
  • 1 1/2 tablespoons Cajun seasoning
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 red onion, finely diced
  • 1/2 cup celery, thinly sliced
  • 1/2 red bell pepper, finely diced
  • 1/2 green bell pepper, finely diced
  • 4 large button mushrooms, sliced
  • 1 large garlic clove, minced
  • 1 1/2 cups heavy cream
  • 1 teaspoon hot sauce
  • Salt and pepper to taste
  • 8 biscuits or 1 recipe Best Ever Biscuits

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  1. Sprinkle catfish with Cajun seasoning.
  2. Place large skillet over medium high heat. Add butter and olive oil. When butter is melted and hot, add catfish. Cook for 4 minutes, turn and cook another 4 minutes. Remove from skillet and set aside.
  3. Add onion, celery, bell peppers and mushrooms to skillet; cook for 4 minutes.
  4. Add garlic; cook for 2 more minutes. Add heavy cream, stirring to combine. Cook for 4 minutes or until cream mixture has reduced by half.
  5. Season with hot sauce, salt and pepper.
  6. Split biscuits and place on serving plate. Cut fillets in half; place one half on each split biscuit and spoon sauce over each.

Serves 4; 2 catfish biscuits per serving.

Recipe and photo credit (used with permission): The Catfish Institute