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Crispy Catfish

with Dressed Root Vegetables

Easy
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 560 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

For tonight’s dish, we’re making a stunning sauté from a seasonal duo of sweet carrot and delicately earthy parsnip. For a dash of piquant, creamy flavor, we’re dressing the warm vegetables in an irresistible sauce made from a combination of Dijon mustard and mayonnaise, plus apple cider vinegar and parsley. The sauce’s delicious richness also tames the bold, smoky spices we’re using to coat our pan-seared catfish.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the carrot; thinly slice crosswise on an angle. Peel the parsnip; halve lengthwise, then thinly slice crosswise on an angle. Peel and thinly slice the onion. Pick the parsley leaves off the stems; discard the stems and roughly chop ¾ of the leaves, keeping the remaining leaves whole.

Cook the vegetables:
2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot, parsnip and onion; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until softened and fragrant. Add half the vinegar and cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Make the sauce:
3 Make the sauce:

While the vegetables cook, in a small bowl, combine the creamy mustard sauce, chopped parsley and remaining vinegar; season with salt and pepper to taste.

Coat & cook the catfish:
4 Coat & cook the catfish:

While the vegetables continue to cook, on a plate, combine the flour and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Pat the catfish fillets dry with paper towels and season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the flour-spice blend mixture (tapping off any excess). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets, coated sides down, and cook 3 to 5 minutes per side, or until golden brown and cooked through. Remove from heat.

Dress the vegetables & plate your dish:
5 Dress the vegetables & plate your dish:

Add the sauce to the bowl of cooked vegetables; stir to coat. Season with salt and pepper to taste. Divide the dressed vegetables between 2 dishes. Top with the cooked catfish fillets. Garnish with the whole parsley leaves. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the carrot; thinly slice crosswise on an angle. Peel the parsnip; halve lengthwise, then thinly slice crosswise on an angle. Peel and thinly slice the onion. Pick the parsley leaves off the stems; discard the stems and roughly chop ¾ of the leaves, keeping the remaining leaves whole.

2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot, parsnip and onion; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until softened and fragrant. Add half the vinegar and cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Cook the vegetables:
Make the sauce:
3 Make the sauce:

While the vegetables cook, in a small bowl, combine the creamy mustard sauce, chopped parsley and remaining vinegar; season with salt and pepper to taste.

4 Coat & cook the catfish:

While the vegetables continue to cook, on a plate, combine the flour and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Pat the catfish fillets dry with paper towels and season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the flour-spice blend mixture (tapping off any excess). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets, coated sides down, and cook 3 to 5 minutes per side, or until golden brown and cooked through. Remove from heat.

Coat & cook the catfish:
Dress the vegetables & plate your dish:
5 Dress the vegetables & plate your dish:

Add the sauce to the bowl of cooked vegetables; stir to coat. Season with salt and pepper to taste. Divide the dressed vegetables between 2 dishes. Top with the cooked catfish fillets. Garnish with the whole parsley leaves. Enjoy!