Catfish Louisiana
- Ready In:
- 25mins
- Ingredients:
- 22
- Serves:
-
4
ingredients
-
Sauce
- 4 tablespoons vegetable oil
- 2 tablespoons flour
- 1⁄4 small onion, peeled and chopped
- 1⁄2 celery, chopped
- 1⁄4 green bell pepper, seeded and chopped
- 1 garlic clove, peeled and minced
- 1 cup shrimp stock or 1 cup clam juice
- 1⁄4 cup dry white wine (Chardonnay, Sauvignon Blanc or Pinot Grigio are all very good)
- 1⁄4 teaspoon seasoning salt
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon Tabasco sauce (or other Louisiana-style hot pepper sauce)
- salt, to taste
- 4 ounces shrimp, cooked and peeled
- 1 tablespoon green onions or 1 tablespoon scallion, chopped
- 1 tablespoon parsley, chopped (fresh is best)
-
Catfish
- oil, for frying
- 2 eggs
- 1⁄2 cup milk
- 1⁄2 cup buttermilk
- 1 tablespoon seasoning salt
- 32 ounces catfish fillets
- 3 cups all-purpose flour
directions
- Make roux: Heat 2 tablespoons oil in a small pan and add the flour; cook over low heat for about five minutes, stirring constantly to prevent scorching.
- Set to the side.
- Heat remaining oil over medium heat in another saucepan; add vegetables and cook for two minutes, taking care not to scorch the garlic.
- Add shrimp stock or clam juice, wine, seasoned salt, paprika, tabasco and salt.
- Whisk in the roux and cook until thickened, about three minutes.
- Add cooked shrimp, green onions and parsley; simmer for a minute.
- Keep warm.
- To make catfish: Heat six inches of oil in a large, heavy pot or deep fryer to 350°F.
- Beat eggs and milks until combined; add 1 1/2 teaspoon seasoned salt.
- Stir remaining seasoned salt into flour.
- Dredge the fish in flour, dip into egg mixture, then flour again.
- Drop the fish into the hot oil and fry until golden, about five minutes.
- To serve: Top the catfish with warm sauce and serve over steamed white rice.
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RECIPE SUBMITTED BY
Molly53
United States