sweet bourbon catfish with sweet potatoes and greens

Southern-Style Sweet Bourbon Glazed Catfish with Toasted Pecans

  • Yield: 2 Servings 1x


  • 2 U.S. Farm-Raised Catfish Fillets
  • 1/4 cup seasoned cornmeal
  • 2 tablespoons of your favorite seasoning blend
  • 1/2 cup vegetable oil
  • 1/2 cup fresh pecans

Sweet Bourbon Glaze

  • 1/4 cup dark brown sugar, packed
  • 2 tablespoons bourbon
  • 1 tablespoon molasses
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 garlic clove, minced
  • 1/4 teaspoon red pepper flakes


  1. To make the Sweet Bourbon Glaze, whisk together ingredients in small sauce pan. Bring to a boil; reduce heat and simmer 5 minutes.
  2. Place cornmeal into shallow dish and mix in seasoning blend. Coat fillets well and shake off any excess.
  3. Place large sauté pan over medium heat; add oil. When hot, carefully add catfish. Cook approximately 3 to 4 minutes. Turn fillets over and cook 2 more minutes. Place catfish on serving platter.
  4. Discard any remaining oil in pan and wipe clean with a paper towel. Place pecans into hot pan, shaking constantly. Toast approximately 5 minutes or until lightly browned. Remove from pan and sprinkle over catfish.
  5. Pour Sweet Bourbon Glaze over catfish fillets. Serve with roasted sweet potatoes and mustard greens.