Catfish Louisiana

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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