By Guest Blogger Michael Kiss (of Whole Foods Arlington).

Well Foodies the unofficial end of summer has past, and I look back at the beautiful summer food we have cooked with great joy!

 Food adventures always seem to be the best adventures, they have a tangible memory, if we think hard enough we can almost taste highlights from our summer. The sweet watermelons with their pink juice on our chins, the crunchy corn on the cob dinners outside, if I just get a whiff of grill smoke in my nose I can recreate a whole picnic without even lifting a finger. No other memories have this influence over us, food is powerful.

Tonight we are going to “refresh” our memories and celebrate the catfish. Catfish is an amazing success story in the aquaculture world. Here at Whole Foods Market we are enjoying the beginning of North Carolina catfish harvest from Carolina Classics Catfish Farm.

We have partnered with them for nearly 25 years now and they have upheld their great standards from the very beginning and are always looking to improve their green mission. From specially formulated by product free feed that floats, to creating breeding facilities to ensure their fish have never been treated with antibiotics or hormones at any point in their lifecycle, Carolina Classics Catfish is committed to sustainable aquaculture.

Help us celebrate all month long!

Myth #1: Catfish tastes “muddy.” The truth: If it does, it’s not good catfish.Because of the way we raise and harvest our fish, you’ll never get that muddy flavor, which is caused by algae blooms in the water.

Miso glazed catfish with bokchoy

Ingredients

2 tablespoons  oil, divided

1 1/2 tablespoons white miso

1 teaspoon sugar

4 (5- to 6-ounce) catfish fillets

8 baby bok choy, halved or 1 large head bok choy, trimmed and separated into leaves

Method

In a medium bowl, whisk together 1 tablespoon of the oil, miso, sugar and 1 tablespoon warm water to make a glaze. Brush catfish all over with some of the glaze. Heat ½ tablespoon oil in a large skillet over medium heat. Arrange two fillets in the skillet and cook, brushing with more glaze and pan juices and flipping once, until cooked through, about 5 minutes; transfer to a plate and keep warm. Wipe skillet clean then repeat process with 1/2 tablespoon more oil and remaining fillets. Reduce heat to medium; add bok choy to skillet and brush all over with remaining glaze. Add 1/4 cup water to skillet, cover and cook, tossing occasionally, until just wilted and bright green, 3 to 4 minutes. Arrange bok choy alongside catfish and serve.

Myth #2: Catfish is a bottom feeder.The truth: Farm-raised catfish eat off the top of the water.In the wild, catfish are opportunistic feeders and they will eat anywhere in the water column. To minimize the feed costs of farm-raised catfish, we make feed that floats so we can make sure every bit is eaten and doesn’t go to waste.

Pecan herb crusted catfish

Ingredients

2 Tbs. oil

¼ C. pecans crushed

1 tsp fresh thyme minced

1 tsp sage minced

¼ C. whole wheat panko

½ C. buttermilk

½ tsp Worcestershire sauce

Salt and pepper

4 catfish fillets 

3 Tbs. butter to finish 

Method

Soak catfish fillets in buttermilk seasoned with worchestershire sauce and salt and pepper for 2 minutes

Mix the panko, pecans, and herbs together and dredge the catfish fillets in the mixture gently pressing the mixture into the surface

In a large sauté pan heat the oil gently then panfry the fish on both sides until browned, approx 5 minutes per side. Remove and keep warm. Wipe out the pan and add the butter, sizzle the butter until it starts to brown. Serve the browned butter over the cooked fish. Serve with a brown rice pilaf and some vegetables. Simply great!