Bayou Catfish Recipes

BAYOU STUFFED CATFISH WITH CAJUN BEURRE BLANC

Steps:

• Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees F until light brown. Remove to sheet pan and finish in a preheated 350 degree F oven until temperature of 150 degrees F. Top with 1 1/2 ounces cajun beurre blanc and garnish with lemon.
• In heavy saucepan, add all ingredients except butter and cream. Reduce the liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning.

BAYOU CATFISH

Steps:

• Coat both sides of the catfish filets with a generous layer of mustard.
• Press filets into the seasoned breadcrumbs, and place into a frying pan containing the heated olive oil.
• Pan fry until brown, flip, and finish cooking.
• In a separate pan, sauté garlic with a touch of butter until brown.
• Remove the pan from fire, and slowly add the wine and lemon juice.
• Return to the stove, and let the mixture reduce by half.
• Next, add the scallions, and cook an additional two minutes.
• Finally, remove from the flame, and add the whole butter - gently shaking the pan to enrich.
• Season with salt and pepper to taste.
• Plate the cooked catfish and spoon some of the sauce over each fillet.

BAYOU STUFFED CATFISH WITH CAJUN BEURRE BLANC RECIPE - (5/5)

Steps:

• Cajun Beurre Blanc: In heavy saucepan, add all ingredients except butter and cream. Reduce to liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning. Blackened Seasoning: Mix all ingredients well. (Makes 1 cup) Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin-side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees until light brown. Remove to sheet pan and finish in a preheated 350 degree oven until temperature of 150 degrees. Top with 1 1/2 ounces Cajun Beurre Blanc and garnish with lemon. This recipe yields 6 servings.