Catfish Benedict Recipe

Prep fillets

Pat the catfish fillets dry with paper towels. Cut into 4 portions (about 4 oz each). Season both sides with 1 tsp salt and 1 tsp black pepper.

Dredge and cook

Place the flour in a shallow dish. Lightly dredge each seasoned fillet in flour, shaking off excess. Heat 2 tablespoons vegetable oil and 2 tablespoons unsalted butter in a large skillet over medium-high heat until shimmering. Add fillets and cook 2–3 minutes per side until golden and just cooked through (internal temperature ~145°F/63°C). Transfer to a warm plate and keep loosely tented with foil.

Make meunière sauce

In the same skillet over medium heat, add remaining 4 tablespoons unsalted butter. Swirl until butter foams and turns a light nutty brown (about 2–3 minutes). Remove from heat and stir in the juice of 1/2 lemon and 1/2 teaspoon lemon zest. Taste and season with a pinch of salt and pepper. Spoon the meunière sauce over cooked catfish just before assembly.

Toast bread

While fish rests, toast 8 slices of French bread until golden and crisp — either under a broiler for 2–3 minutes per side or in a toaster/oven. Keep warm.

Bring a wide shallow pot of water to a gentle simmer (not a rolling boil). Add 1 tablespoon white vinegar and 1 teaspoon salt. Stir to create a gentle whirlpool with a spoon. Crack each egg into a small cup and gently slip into the simmering water one at a time. Poach for 3–4 minutes for runny yolks or 5 minutes for slightly firmer. Use a slotted spoon to lift eggs onto paper towels to drain briefly. Keep warm in a bowl set over warm (not hot) water if needed.

Set up a double boiler (a heatproof bowl over a pot of barely simmering water, bowl not touching water). Whisk 4 egg yolks with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard until slightly thickened and pale, about 1–2 minutes.

While whisking constantly, slowly drizzle in the 10 tablespoons hot melted butter in a thin stream so the sauce emulsifies and thickens. If sauce gets too thick, add 1 teaspoon warm water at a time to loosen. When all butter is incorporated, remove from heat and season with 1 teaspoon salt and 1/4 teaspoon white pepper or a pinch of cayenne. Keep warm (not hot) until serving. If needed, hold over very low heat or in a thermos; avoid overheating or it will break.

If hollandaise begins to separate, whisk in 1 teaspoon warm water or a drop of lemon juice to bring it back together.

Place two toasted slices of French bread on each plate. Put one cooked catfish fillet on each slice. Spoon a little of the meunière butter over the fillet.

Top each fillet with a poached egg. Spoon 2–3 tablespoons of warm hollandaise over each egg so it drapes over the egg and fish.

Sprinkle chopped parsley and a little lemon zest over the top. Serve immediately with lemon wedges on the side for extra brightness and salt/pepper to taste.