This Buttermilk-Poached Catfish and Herbed Rice recipe is a comforting, flavorful dish that highlights a delicate poaching technique. Catfish fillets are gently simmered in a rich mixture of buttermilk, whole milk, fresh herbs, and garlic, then finished with a velvety sauce made from the poaching liquid itself. Served over fragrant herbed rice and topped with fresh dill, chives, and lemon, this dish is a fresh, elegant way to enjoy catfish. Perfect for a refined yet simple Louisiana-inspired meal, it brings out the best in fresh ingredients with a creamy, herb-forward finish.
Buttermilk-Poached Catfish and Herbed Rive
Makes 4 servings
Ingredients
- 4 (6-ounce) skinless catfish fillets
- 1 cup whole buttermilk
- 1 cup whole milk
- 12 sprigs fresh chives, divided
- 15 sprigs fresh dill, divided
- 2 cloves garlic, smashed
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Herbed Rice (recipe follows) and lemon wedges, to serve
- Garnish: chopped fresh dill, chopped fresh chives, ground black pepper
Instructions
- In a large skillet, place fillets in an even layer. Add buttermilk, milk, 6 sprigs chives, 5 sprigs dill, garlic, salt, and red pepper; heat over medium heat just until bubbles form around edges of pan. (Do not boil.) (Liquid may curdle.) Cover and cook for 2 minutes. Turn fillets; cover and cook until firm to the touch, about 2 minutes. Using a slotted fish turner, carefully remove fish from pan; keep warm. Pour buttermilk mixture into a medium bowl. Wipe skillet clean.
- Add remaining 6 sprigs chives and remaining 10 sprigs dill to buttermilk mixture. Using a hand blender, blend until smooth.
- In same skillet, melt butter over medium heat. Add flour; cook, stirring constantly, for 1 minute. Whisk in buttermilk mixture, and cook until thickened. Remove from heat.
- Serve catfish over Herbed Rice with buttermilk mixture. Serve with lemon wedges. Garnish with dill, chives, and pepper, if desired.
Notes
KITCHEN TIP
When heating the poaching liquid, it is crucial to keep the mixture at a very gentle simmer—never boiling—to minimize curdling.
When heating the poaching liquid, it is crucial to keep the mixture at a very gentle simmer—never boiling—to minimize curdling.
Herbed Rive
Makes 4 servings
Ingredients
- 2 tablespoons unsalted butter, divided
- ½ cup chopped yellow onion
- 1 clove garlic, minced
- 1½ cups jasmine rice
- 2½ cups low-sodium chicken broth
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon lemon zest
Instructions
- In a small saucepan, melt 1 tablespoon butter over medium-high heat. Add onion; cook until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add rice; cook, stirring occasionally, until translucent, about 3 minutes. Add broth, salt, and pepper; bring to a simmer. Cover and reduce heat to medium-low; cook until liquid is fully absorbed, about 12 minutes. Remove from heat; let stand, covered, for 5 minutes.
- Just before serving, fluff rice with a fork. Stir in dill, parsley, chives, lemon zest, and remaining 1 tablespoon butter.
