Bronzed Catfish With Crabmeat Sauce

Received via email - use 4 1/4 pound fillets for this one. I plan to substitute our own flounder & blue crabs this summer.

• Ready In: 35 mins
• Serves: 4

Ingredients

• Crabmeat Sauce

• 2  tablespoons butter
• 1⁄2 cup onion, chopped
• 1⁄2 cup celery, chopped
• 1⁄2 cup  red pepper, finely chopped
• 1  teaspoon garlic, chopped
• 1  teaspoon paprika
• 1⁄2 teaspoon  hot pepper sauce
• 1  teaspoon Dijon mustard
• 1  cup  whipping cream
• 8  ounces  crabmeat, Fresh
•  salt, to taste
•  black pepper, freshly ground, to taste
• 2  tablespoons parsley, chopped

• Fish

• 1⁄4 cup flour
• 1  teaspoon black pepper, ground
• 1  teaspoon paprika
• 1⁄2 teaspoon oregano
• 1⁄4 teaspoon thyme, dried
•  salt, to taste
• 1  pinch cayenne
• 16  ounces catfish fillets
• 2  tablespoons  vegetable oil

Directions

1. Melt butter in pot on medium heat. Add onion, celery and red pepper and sauté for 5 minutes or until softened. Stir in garlic and paprika. Cook 1 minute. Stir in hot pepper sauce, mustard and whipping cream. Bring to simmerand simmer 1 minute. Add crabmeat. Heat until warmed through. Season well with salt and pepper. Stir in parsley.
2. Mix together flour, pepper, paprika, oregano, thyme, salt and cayenne on a plate. Season catfish with salt and pepper then dredge the catfish in the flour mixture.
3. Heat oil in skillet on medium-high heat. Add catfish and fry until golden about 3 minutes per side. Place on individual serving plates and top with crabmeat sauce.