Potato-Crusted Catfish & Garlic Chive Sauce with Summer Squash & Arugula Salad

Potato-Crusted Catfish & Garlic Chive Sauce

with Summer Squash & Arugula Salad

50 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tonight, we’re coating our catfish fillets with an exciting ingredient: potato flakes. They crisp up beautifully in the pan, resulting in a delicately crunchy crust. For the perfect complement, we’re serving the catfish alongside a tangy, aromatic sauce made with sour cream and garlic chives. A satisfying salad of arugula, pickled sweet peppers, and tender summer squash rounds it all out on a seasonal note. (You may receive green or grey zucchini, or yellow squash.)

See Plans
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the garlic chive sauce:
1 Prepare the ingredients & make the garlic chive sauce:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the squash. Cut off and discard the pepper stems; quarter the peppers lengthwise. Remove and discard the ribs and seeds. Roughly chop the olives. Roughly chop the almonds. Thinly slice the garlic chives. Transfer to a bowl; add the sour cream and a drizzle of olive oil. Stir to thoroughly combine; season with salt and pepper to taste.

Roast the squash:
2 Roast the squash:

Place the squash on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 12 to 14 minutes, or until lightly browned and softened. Remove from the oven and set aside in a warm place.

Pickle the peppers:
3 Pickle the peppers:

While the squash roast, in a small pot, combine the peppers, vinegar, sugar, a pinch of salt, and ½ cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to medium-high. Cook, without stirring, 6 to 8 minutes, or until the peppers are slightly softened. Remove from heat. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Coat the catfish:
4 Coat the catfish:

While the peppers cool, crack the eggs into a large bowl; season with salt and pepper. Beat until smooth. Place the flour and potato flakes on 2 separate large plates; season each with salt and pepper. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned fillets in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the potato flakes (pressing to adhere). Transfer to a separate plate.

Cook the catfish:
5 Cook the catfish:

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Working in batches if necessary, add the coated catfish fillets and cook 3 to 4 minutes per side, or until browned and cooked through. (If the pan seems dry, add 1 teaspoon of olive oil before flipping.) Transfer to a paper towel-lined plate. Immediately season with salt and pepper.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

While the catfish cooks, reserving half the pickling liquid, drain the pickled peppers. In a large bowl, combine the roasted squash, olives, almonds, arugula, pickled peppers, reserved pickling liquid, and 1 tablespoon of olive oil. Toss to thoroughly combine; season with salt and pepper to taste. Divide the salad and cooked catfish fillets among 4 dishes. Serve with the garlic chive sauce on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the garlic chive sauce:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the squash. Cut off and discard the pepper stems; quarter the peppers lengthwise. Remove and discard the ribs and seeds. Roughly chop the olives. Roughly chop the almonds. Thinly slice the garlic chives. Transfer to a bowl; add the sour cream and a drizzle of olive oil. Stir to thoroughly combine; season with salt and pepper to taste.

2 Roast the squash:

Place the squash on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 12 to 14 minutes, or until lightly browned and softened. Remove from the oven and set aside in a warm place.

Roast the squash:
Pickle the peppers:
3 Pickle the peppers:

While the squash roast, in a small pot, combine the peppers, vinegar, sugar, a pinch of salt, and ½ cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to medium-high. Cook, without stirring, 6 to 8 minutes, or until the peppers are slightly softened. Remove from heat. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Coat the catfish:

While the peppers cool, crack the eggs into a large bowl; season with salt and pepper. Beat until smooth. Place the flour and potato flakes on 2 separate large plates; season each with salt and pepper. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned fillets in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the potato flakes (pressing to adhere). Transfer to a separate plate.

Coat the catfish:
Cook the catfish:
5 Cook the catfish:

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Working in batches if necessary, add the coated catfish fillets and cook 3 to 4 minutes per side, or until browned and cooked through. (If the pan seems dry, add 1 teaspoon of olive oil before flipping.) Transfer to a paper towel-lined plate. Immediately season with salt and pepper.

6 Make the salad & serve your dish:

While the catfish cooks, reserving half the pickling liquid, drain the pickled peppers. In a large bowl, combine the roasted squash, olives, almonds, arugula, pickled peppers, reserved pickling liquid, and 1 tablespoon of olive oil. Toss to thoroughly combine; season with salt and pepper to taste. Divide the salad and cooked catfish fillets among 4 dishes. Serve with the garlic chive sauce on the side. Enjoy!

Make the salad & serve your dish:
Browse Steps
1 of 6