Slow-Roasted Catfish Pot Pie
A slow-roasted American catfish pot pie with green beans and russet potatoes, finished with smoked paprika and BBQ sauce, served over white rice.
Total time
46 min
Prep
30 min
Cook
16 min
Difficulty
easy
Cuisine
American
family-friendlygluten-free
Ingredients
2 cupscatfish
200ggreen beans
150grusset potatoes
4 servingswhite rice
1 tspsmoked paprika
2 tbspBBQ sauce
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Season the catfish and simmer it over medium-high heat until well browned, about 7 minutes.
2
Add the green beans and russet potatoes, cooking until softened, about 3 minutes.
3
Stir in the smoked paprika and BBQ sauce for 2 minutes.
4
Cook the white rice separately and set aside.
5
Let the catfish simmer gently for about 9 minutes so it stays flaky and the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the white rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
239
Protein
21.7g
Fat
8g
Carbs
18.9g
Fiber
2.9g
Sodium
117mg
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