Our blackened catfish filet is pan-fried and served over a bed of low country dirty rice – a stir-fried long grain rice with red and green bell peppers, yellow onions, scallions, ground pork and beef. This southern entrée is packed full of flavor and made extra tasty served with a helping of bacon-sautéed kale stewed with sweet onions and red wine vinegar.
“I make catfish pretty often at home. It’s a great fish that holds up to high heat cooking, making it excellent for pan searing or frying. This SupperBell version is blackened and seared right in a cast iron skillet, and served over a delicious dirty rice. With some braised kale, this would be a total hit at my house, or with my chefs as a family meal.” - Chef Frank Bonanno
Note -Remove lid and heat in our packaging until dish has reached an internal temperature of 165 degrees or desired temperature.
Oven (recommended) - Heat dinner at 400 degrees for 10-14 minutes.
Microwave (varies by microwave) - Heat dinner for 2-3 minutes.