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Sheet-Pan Catfish Chili with Buttermilk Biscuits
A sheet-pan American catfish chili with russet potatoes and celery, finished with Worcestershire sauce, smoked paprika and hot sauce, served with buttermilk biscuits.
Ingredients
Instructions
Season the catfish and sear it over medium-high heat until well browned, about 7 minutes.
Add the russet potatoes and celery, cooking until softened, about 6 minutes.
Stir in the Worcestershire sauce, smoked paprika and hot sauce for a final minute.
Warm the buttermilk biscuits separately.
Let the catfish simmer gently for about 17 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the buttermilk biscuits, 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.
