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Seafood: Catfish Louisiana
Ingredients:
2 - 8 oz. catfish fillets
2 cups Cooking Oil
Batter for Catfish:
2 eggs
1/2 cup buttermilk
1/2 cup milk
3 cups flour
1 tablespoon Boo Boo’s Cajun Shaker Seasoning
Sauce:
2 tablespoons cooking oil
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 clove minced garlic
1 cup shrimp stock or chicken stock
1/4 cup white wine
1/4 teaspoon Boo Boo’s Cajun Shaker Seasoning
1/4 teaspoon paprika
1/4 teaspoon Boo Boo’s hot sauce
salt to taste
4 tablespoons white roux
(2 tablespoons flour and 2 tablespoons cooking
oil blended together)
1 cup cooked peeled shrimp***
1 tablespoon chopped parsley
1 tablespoon chopped green onions
2 cups cooked rice
Directions:
For frying:
1. Heat cooking oil to 350 degrees.*
2. In a bowl beat eggs, milk and buttermilk
until thoroughly mixed.
3. Place flour in another bowl. Divide Boo
Boo’s Cajun Shaker Seasoning among egg batter
and flour.
4. Dredge filet of catfish in flour , then
dip in egg batter, and then dredge back in
flour.
5. Drop filet in heated oil and fry until
golden brown, approximately 4 to 5 minutes
or until fish floats.
6. Keep in warm oven while making sauce.
Sauce:
1. Heat 2 tablespoons cooking oil in saucepot.
Add onion, celery, bell pepper and sauté
for 1 minute.
2. Add garlic and sauté an additional 1 minute.
3. Add stock, white wine, Boo Boo’s Cajun
Shaker Seasoning, paprika, hot sauce and
salt to taste.
4. Whip in white roux until sauce thickens.**
Add cooked shrimp, green onions and parsley.
5. Simmer for additional 1 minute. Top fried
catfish with sauce. Serve with rice.
Yields 2 servings.
*If frying more than 2 portions of catfish,
remember to allow frying oil to come back
up to 350 degrees.
**If sauce thickens to much after adding
white roux, thin with small amount of shrimp
stock or white wine
***Crabmeat or crawfish may be substituted
for shrimp.
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