Cahaba River Sautéed Catfish with Conecuh Sausage & Pickled Asparagus

Flaky sautéed catfish meets smoky Conecuh sausage and bright pickled asparagus in this bold Alabama skillet dish.

Bold, savory, and unmistakably Southern—this skillet-sautéed catfish brings together flaky Cahaba River–style catfish, smoky Conecuh sausage, a classic Alabama hardwood-smoked pork sausage and bright Sweet Home Whole Pickled Asparagus for a perfectly balanced plate. It’s quick enough for a weeknight but special enough for company, with layers of flavor that feel rooted in Alabama tradition.

Flavor Profile: Savory, smoky, lightly tangy, and buttery with a fresh herb finish.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients For the Catfish

• 4 catfish fillets (5–6 oz each), patted dry
• ½ cup cornmeal
• ¼ cup all-purpose flour
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• ¼ tsp cayenne (optional)
• 2 tbsp olive oil
• 2 tbsp unsalted butter

For the Skillet Topping

• 8 oz Conecuh sausage, sliced into coins
• 1 small shallot, thinly sliced
• 2 cloves garlic, minced
• ½ cup chicken stock (or dry white wine)
• ½ cup Sweet Home Whole Pickled Asparagus, cut into 2-inch pieces
• 1 tbsp pickling liquid (optional, for brightness)
• 1 tbsp fresh lemon juice

To Finish

• 2 tbsp chopped fresh parsley
• Lemon wedges, for serving

Instructions

1. Prepare the Catfish
   In a shallow dish, combine cornmeal, flour, salt, pepper, smoked paprika, and cayenne. Lightly dredge each catfish fillet, shaking off excess.
2. Sauté the Catfish
   Heat olive oil and butter in a large skillet over medium heat. Add catfish and cook 3–4 minutes per side, until golden and cooked through. Transfer to a plate and keep warm.
3. Cook the Sausage & Aromatics
   In the same skillet, add Conecuh sausage and cook until browned, about 3–4 minutes. Add shallot and garlic; sauté 1 minute until fragrant.
4. Build the Sauce
   Deglaze the skillet with chicken stock (or wine), scraping up browned bits. Stir in pickled asparagus and pickling liquid, simmering 2–3 minutes until slightly reduced.
5. Finish & Serve
   Add lemon juice and parsley. Nestle catfish back into the skillet or spoon the sausage-asparagus mixture over each fillet. Serve immediately with lemon wedges.

Chef’s Tip: Don’t overcrowd the pan—cook catfish in batches if needed to keep the crust crisp and golden.

Perfect Pairings

• Spoon extra skillet sauce over stone-ground grits or buttered rice
• Pair with coleslaw, sautéed greens, or Sweet Home Golden Hush Puppies
• Excellent with Sweet Home Pepper Jellies on the side for dipping or drizzling

Explore Sweet Home Food Recipes for other Perfect Pairings.

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