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Crispy Catfish and Mashed Potatoes with Blue Apron

It’s been a couple of years since I shared my wonderful experience with Blue Apron home-delivered meal kits. It was after that I became a major fan of this delicious service! But if I’m a fan, my son and daughter-in-law are FANATICS. 🙂   Kaitlyn writes…   When Jill first teamed up with Blue Apron, I helped out with the post and was so impressed with the whole idea of fresh ingredients & great recipes being delivered straight to your home. Jill knew how much I had liked using it, so that year for Christmas she gifted my husband Erik and I a couple of weeks of their meals.

Erik and I had so much fun cooking all the new recipes and bonding over the shared experience in the kitchen! We turned our Blue Apron dinners into mini at-home date nights.

If you aren’t familiar with Blue Apron, they deliver all the ingredients you need to make three meals, right to your doorstop. Everything is perfectly proportioned so none of the food goes to waste!

I’ve been so impressed with the quality of the ingredients! The catfish we received in this week’s box came from sustainable sources and we also received some fantastic grass-fed, pasture-raised beef. You can read more about their sustainable food practices here.

I also love that Blue Apron has given me the confidence to cook things at home that I would have been too intimidated to try otherwise! Erik and I have both added quite a few new skills to our cooking repertoire and tried new ingredients and flavor combinations that we wouldn’t have tried otherwise.

That brings me to the recipe I’m going to share today from Blue Apron – crispy catfish and parsley mashed potatoes!

Crispy Catfish & Parsley Mashed Potatoes 

Ingredients

  • 2 Catfish Fillets
  • 3/4 Cup Milk
  • 1/2 Cup All-Purpose Flour
  • 3/4 Pound Yukon Gold Potatoes
  • 1/2 Pound Napa Cabbage
  • 1 Bunch Parsley
  • 3 Tablespoons Mayonnaise
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Butter
  • 1 Teaspoon Cajun Spice Blend

Directions

Heat a medium pot of salted water to boiling on high. Peel and medium dice the potatoes.

Cut out and discard the cabbage core and thinly slice the leaves crosswise. Finely chop the parsley leaves and stems.

Pat the catfish fillets dry with paper towels and season with salt and pepper on both sides.

Make the marinade for the fish by combining 3/4 of the milk and half the vinegar in a large bowl. Add the seasoned fillets and set aside to marinate for at least 10 minutes, turning occasionally.

While the fish marinates, add the potatoes to the pot of boiling water and cook for 12 to 14 minutes, or until tender when pierced with a fork.

While the potatoes cook, combine the cabbage, mayonnaise, remaining vinegar and as much cajun spice blend as you’d like. Toss to combine and season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

When the potatoes are done cooking, drain them thoroughly and return to the pot. Off the heat add the butter, remaining milk and all but a pinch of the parsley. Using a fork, mash the mixture to your desired consistency and season with salt and pepper to taste. Set aside in a warm place.

Place the flour on a plate and season with salt and pepper. Working one at a time, remove the fish fillets from the marinade (letting any excess drip off), reserving the marinade. Thoroughly coat the fillets in the seasoned flour (tapping off any excess). Dip the fillets back into the reserved marinade, then thoroughly coat again in the seasoned flour. Transfer to a plate.

In a medium nonstick pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the fish fillets. Cook 4 to 6 minutes on the first side or until golden brown and crispy. Flip and cook 3 to 4 minutes, or until browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt and pepper.

Divide the cooked catfish fillets and mashed potatoes between 2 plates. Top the fillets with some of the slaw. Garnish with remaining parsley.

This meal was so, so good! Erik and I scarfed it down in about 2 minutes flat. We’ll definitely be making this one again!

Blue Apron wants to give our readers the opportunity to fall in love with their service just as much as we have. The first 25 OGT readers to click here  and order will get three free meals! That’s a whole week of Blue Apron for free! And there is absolutely no commitment to continue the service from week to week. You can cancel at anytime.

You can check out what’s coming up on the Blue Apron menu by clicking here. And for those of you with kiddos at home, be sure to order the Family Plan!

This post was sponsored by Blue Apron but, as always, all opinions are my own. 🙂


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    Hi, I’m Jillee!

    I believe we should all love the place we call home and the life we live there. Since 2011, I’ve been dedicated to making One Good Thing by Jillee a reliable and trustworthy resource for modern homemakers navigating the everyday challenges of running a household. Join me as I share homemaking and lifestyle solutions that make life easier so you can enjoy it more!

    Every day I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

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