Vermicelli or Angel Hair Pasta With Catfish and Artichokes

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Total Time
15 mins
15 mins

I was introduced to catfish while on a driving holiday through Arkansas and Missouri and quickly developed a taste for this thick-meaty fish. It is so versatile and forgiving you can cook it virtually any way you wish. Be aware of the nutmeg in the recipe - intolerance to nut products should be considered prior to preparation.

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  1. Cut catfish in half, crosswise and slice into thin strips.
  2. Saute catfish in melted margarine.
  3. Add the vegetables and cook until tender.
  4. Stir in low-fat milk; keep warm.
  5. Cook pasta according to directions on package.
  6. Drain; toss well with cheese and catfish mixture.
  7. Sprinkle with nutmeg and serve immediately.