Jump and Jive Catfish Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Field Greens and Toasted Pecan Salad
2 oz pecans, chopped fine (about 1/2 cup)
2 tablespoons brown sugar
1/4 cup Colavita olive oil
1 teaspoon white wine vinegar
2 tablespoon brown sugar
1/2 teaspoon paprika
1/2 teaspoon salt
1 dash of red pepper
2 cups field greens
1/4 cup thin slices of red onion
1/4 cup cucumber peeled and julienned
Remoulade Relish
3/4 cup mayonnaise
2 tablespoons of Grey Poupon Country Mustard
1 clove garlic, minced
1 tablespoon of freshly squeezed lemon juice
1 teaspoon paprika
1/2 teaspoon salt
4 dashes hot sauce
2 tablespoons of sweet pickle relish
Catfish Patties
1 egg white, beaten
1 1/2 pounds catfish fillets
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
2 green onions, chopped
1 large clove garlic, minced
1 tablespoon and 1 teaspoon, Seafood Seasonings
1/2 cup fish fry mix
1 teaspoon salt
Vegetable oil, for hands and brushing the grill racks
6 potato hamburger buns, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the field greens and toasted pecan salad, in a small fireproof skillet on the grill, add pecans and the 3 tablespoon of brown sugar. Stirring constantly until the brown sugar is melted and the pecans are coated and toasted. About 3-5 minutes. Remove skillet from grill, break up pecans and set aside. In a small bowl whisk together olive oil, white wine vinegar, brown sugar, paprika, salt and red pepper. In a large bowl place the field greens, cucumbers and red onion. Toss the salad with the olive oil mixture and pecans. Cover and refrigerate. To make the remoulade relish, in a small bowl whisk together mayonnaise, mustard, garlic, lemon juice, paprika, salt, hot sauce and sweet pickle relish. Cover and refrigerate. To make the patties, beat the egg white in a small bowl until foamy, set aside. Cut the catfish fillets into large chunks and place in food processor. Process 10-20 seconds or until the fish is in small chunks. Do not over process. In a large bowl, place the egg white, catfish, celery, green pepper, green onions, garlic, Old Bay Seasonings, fish fry mix and salt. Handling the catfish mixture as little as possible, blend with fork until everything is well incorporated. Coat your hands with the vegetable oil and form the mixture into six equal patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover and grill for about 4 minutes. Flip the patties over and grill on the other side for 4 minutes. The catfish should be opaque in color. During the last few minutes of cooking, place the buns, cut side down, on outer edges of the rack to toast lightly. To assemble the burgers, on each cut side of the bun spread a generous amount of the remoulade relish. On each bun bottom place an equal portion of the field greens and toasted pecan salad. Add the catfish patty. Add the bun tops.