LONOKE — Bass may be the most popular sport fish in Arkansas, and people flock to tangle with trout in The Natural State’s famous tailwaters, but only one Arkansas sport fish celebrates its own day on the national calendar of events. National Catfish Day celebrates the value of catfish since its inception on June 25, 1987, by proclamation of then-President Ronald Reagan.
The day actually celebrates catfish for their value as an agricultural crop to both consumers and producers, but catfish also are some of the most prized wild fish swimming in Arkansas waters. What angler hasn’t cut their teeth hooking a nightcrawler or chicken liver under a bobber and spending a relaxing day by a pond waiting for a catfish to tug on their line?
In addition to all the catfish producers in The Natural State producing fish for food markets, the Arkansas Game and Fish Commission stocked more than 520,000 catfish last year from its four warmwater hatcheries for anglers to catch and keep. Many of these fish are stocked for fishing derbies to introduce the fun of fishing throughout the state, and others contribute to regular stockings at ponds designated as Family and Community Fishing Program locations.
No matter where you find your catfish, the AGFC has a few delicious ideas to cook up your catch. Sure, you can always dredge the fillets in cornmeal and fry them, but a fish with its own day deserves a little something extra every now and then. The following are only a couple of the tasty treats you’ll find atwww.agfc.com/wildgamerecipes to help you cook up your wild game and fish.
Cajun Fish Boulette
2 pounds catfish
1/4 cup minced green onions
1/4 cup minced celery
1/4 cup minced yellow onion
1/4 cup minced green bell pepper
3 tablespoons minced parsley
1 jalapeno or serrano, minced
1 tablespoon Cajun seasoning
1 cup breadcrumbs
2 eggs, lightly beaten
Flour, for dusting
Oil for frying
Remoulade Sauce:
½ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon sweet relish
½ tablespoon paprika
2 tablespoonsdijon mustard
1 teaspoon hot sauce
1 teaspoon creole seasoning
1 teaspoon horseradish
1 clove garlic grated
Poach fish in crab boil. Remove, break into flakes and set aside. Mix with the green onions, parsley, celery, jalapeno, Cajun seasoning, breadcrumbs and eggs. Fold in fish. Mix well so you can make balls out of it. If it’s too wet, add breadcrumbs. Too dry, add another egg. Dust the balls in the fine cornmeal or flour and fry them in batches in 350-degree oil until golden brown, turning them so they cook evenly. This will take about 4 to 6 minutes. Be sure to let the oil temperature return to 350 before frying the next batch. Let them cool on a rack set over a baking sheet. At this point, you can refrigerate or freeze the fish balls for later.
Fried Catfish Po-Boy With Cajun Slaw
2 pounds catfish fillets (flathead catfish belly meat is even better for this recipe)
6 cups yellow cornmeal
2 cups Louisiana fish fry — red box
Salt, pepper, garlic and Cajun seasoning to taste
Oil to fry
Cajun Slaw:
1 bag of pre-cut slaw mix
½ cup ketchup
½ cup mayo
½ cup horseradish mustard
¼ cup olive oil
2 teaspoons Cajun seasoning
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
In a large bowl, mix the cornmeal, fish fry and seasoning. Cut the fish into ½-inch-wide strips about 5 inches long. Toss the meat in the bowl, let sit while you heat the oil to 350 degrees. Once oil is heated, carefully add your fish, making sure not to crowd the fryer. Fry about 5 minutes or until crispy and golden brown. Drain on paper towels, repeat until all fish is cooked.
Mix mayo, ketchup, mustard, oil, lemon juice and seasonings in a bowl. Mix in cabbage. Can be refrigerated for up to two days.
Assemble the sandwich by toasting a hoagie, add a layer of fish, topped with slaw. Enjoy with fries and hushpuppies.
