August is National Catfish Month, Dr. W. Jinnings Burruss Jr., professor of food service and restaurant management for the University of Arkansas at Pine Bluff, said. It is an occasion for Arkansans to honor one of the region’s most iconic and culturally significant foods.
Dr. W. Jinnings Burruss Jr. presents pecan-crusted catfish with pan-seared broccoli rabe and sweet potato gruyere risotto.
“We can mark the celebration by showcasing catfish across diverse culinary platforms – from traditional fish fries to innovative reinterpretations by local chefs,” he said. “Hosting community-based tasting events, pop-up catfish-centric menus and educational cooking demos can engage a broad audience while paying homage to our agricultural and aquaculture roots.”
Dr. Burruss said schools and culinary programs could also spotlight catfish in student-led menus, emphasizing local sourcing and creative preparations.
“By involving producers, chefs and consumers in the celebration, we reinforce catfish as both a culinary treasure and an economic asset to Arkansas,” he said.
Catfish is a highly versatile protein that can play a meaningful role in a balanced diet. It is low in calories and saturated fat while providing a solid source of lean protein and essential nutrients such as vitamin B12, omega-3 fatty acids and selenium.
“These nutrients support cardiovascular health, brain function and overall metabolism,” Dr. Burruss said. “When incorporated thoughtfully – especially through cooking methods that preserve its nutritional integrity – catfish can be both a delicious and health-conscious choice.”
To ensure the highest nutritional value, Arkansans should aim to source fresh, sustainably raised catfish – ideally from local fisheries that prioritize clean feed and environmentally responsible aquaculture practices, Dr. Burruss said. Farmers markets, specialty grocers or direct-from-farm sales are excellent ways to connect with regional producers.
“Buying locally not only guarantees freshness and traceability but also supports our state’s aquaculture industry,” he said. “For foodservice professionals and educators, establishing partnerships with local producers can create opportunities for hands-on learning while reinforcing farm-to-fork principles.”
When it comes to preparation, though the traditional deep-fried catfish plate is beloved for a reason, there are many healthier and equally flavorful preparation methods, Dr. Burruss said. Grilling, baking, broiling or pan-searing catfish with heart-healthy oils and aromatic herbs can bring out its natural richness without excess fat. Marinating the fish in citrus-based mixtures can enhance flavor while reducing the need for heavy breading.
“My tip for home cooks and culinary students alike – don’t underestimate the value of spice rubs or blackening techniques to add bold flavor without extra calories,” he said. “For institutional kitchens or wellness-focused menus, consider catfish tacos, poached catfish over greens or a smoked catfish pate as creative alternatives. As always, the goal is to balance health, flavor and cultural authenticity in every dish.”
Dr. Burruss encourages Arkansans to mark National Catfish Day by preparing a tasty meal – pecan-crusted catfish with sides of pan-seared broccoli rabe and sweet potato gruyere risotto.
Recipe: Pecan-crusted catfish with pan-seared broccoli rabe and sweet potato gruyere risotto
Pecan-crusted catfish
Ingredients:
4 catfish fillets (6 oz each), (Alteration: cold-smoked if available)
1 cup pecans, finely chopped
1/2 cup panko breadcrumbs
2 tsp smoked paprika
1/2 tsp cayenne (optional)
Salt and pepper to taste
2 eggs, beaten
1/4 cup Dijon mustard
2 tbsp olive oil (for searing)
Instructions:
Mix chopped pecans, breadcrumbs, paprika, cayenne, salt and pepper in a shallow dish.
In another bowl, mix eggs with Dijon mustard.
Pat fish dry. Dip each fillet in egg mixture, then press into pecan mixture to coat both sides.
Heat olive oil in skillet over medium heat. Sear fish for 3 to 4 minutes per side until golden and cooked through. Keep warm.
Pan-seared broccoli rabe
Ingredients:
1 bunch broccoli rabe, trimmed
2 tbsp olive oil
2 cloves garlic, thinly sliced
Pinch of chili flakes (optional)
Salt and pepper
Instructions:
Blanch broccoli rabe in boiling salted water for 1 minute; drain and pat dry.
In a skillet, heat olive oil and garlic over medium heat. Add chili flakes if using.
Add broccoli rabe and sauté 3 to 4 minutes until tender and slightly crisp. Season to taste.
Sweet potato gruyere risotto
Ingredients:
1 cup arborio rice
1 small sweet potato, cooked and mashed
1/2 cup finely chopped onion
3 tbsp butter (divided)
4 cups low-sodium vegetable or chicken stock, kept warm
1/2 cup dry white wine (optional)
1/2 cup shredded Gruyère cheese
Salt and pepper to taste
Instructions:
In a saucepan, melt 1 tbsp butter and sauté onion for 5 minutes.
Add rice and stir to coat. Pour in wine (if using), stirring until absorbed.
Add warm stock one ladle at a time, stirring constantly until each is absorbed before adding the next. Cook about 20 minutes until rice is al dente and creamy.
Stir in remaining butter, mashed sweet potato and gruyere. Season to taste.
To plate:
Spoon risotto onto each plate, top with catfish fillet, and arrange broccoli rabe alongside. Garnish with microgreens or a drizzle of lemon butter if desired.
Pursuant to 7 CFR Section 15.3, the University of Arkansas at Pine Bluff and the School of Agriculture, Fisheries and Human Sciences, 1890 Research and Extension Programs, offers all its Extension and Research programs and services (including employment) without regard to race, color, sex, national origin, religion, age, disability, marital or veteran status, genetic information, sexual preference, pregnancy, or any other legally protected status, and is an equal opportunity institution.
Dining and Cooking