America’s home-grown favorite – farm-raised catfish – is a healthy choice in more ways than one. Not only is it healthy to eat; it’s healthy for the environment.

Raised in clean freshwater ponds on a diet of domestically produced feed, farmed catfish is free of unauthorized antibiotics and banned substances – unlike most imported Asian fish. American catfish farming is closely monitored by several state and federal government agencies to ensure that the highest quality and environmentally sound standards are maintained. In fact, catfish is on the list of best seafood choices of the Monterey Bay Aquarium’s Seafood Watch Program.

U.S. farmed-raised catfish has a mild, slightly sweet flavor that appeals to the entire family. It’s perfect for quick, casual family meals. And it offers high-quality protein with heart-health omega-3 fatty acids.

Farmed catfish is easy to cook. Its firm texture makes it adaptable to a variety of recipes. There’s no need to fear cooking catfish at home – grilled, broiled, sautéed or baked. It’s hard to overcook, so count on it being tender and moist every time. Try this family-pleasing quick and easy Pecan-Crusted Catfish recipe tonight:

Pecan-crusted Catfish with Spicy Mango Chutney

Ingredients:

1½ cups panko (Japanese) bread crumbs

¾ cup shelled pecans

4 U.S. farm-raised catfish fillets (6 to 8 ounces each)

2 eggs lightly beaten (with 2 tablespoons water)

Vegetable oil for frying

Directions:

In a food processor bowl, combine panko and pecans; process until pecans are coarsely chopped. Lightly coat fillets with egg mixture, shaking off excess. Evenly coat each fillet with the panko mixture, firmly pressing to make it adhere. In a deep skillet, pour in oil to depth of 1½ inches; heat oil to 350 F. Fry fillets until golden on both sides, six to eight minutes. Remove and drain on a rack. Serve with Spicy Mango Chutney. Serves four.

Spicy Mango Chutney

Ingredients:

1 small mango (diced)

2 tablespoons finely chopped jalapeño pepper

1 tablespoon chopped cilantro

1 tablespoon finely chopped red bell pepper

1 tablespoon apricot preserves

2 tablespoons lime juice

Salt and pepper to taste

Directions:

In a microwave-safe bowl, combine mango, jalapeño pepper, cilantro, red bell pepper, apricot preserves and lime juice. Cover loosely; microwave for one minute; stir and microwave until mango is barely tender. Season with salt and ground black pepper to taste. Serve warm or chilled. Yield: about 1 cup.

For more great tasting U.S. farm-raised catfish recipes, visit www.catfishinstitute.com or request a free recipe leaflet, “Delicious Any Way You Cook It” via fax at (212) 254-2452 or by e-mail at catfish@lewis-neale.com.