Cajun Fried Catfish With Creole Seafood Sauce Recipes

CATFISH CREOLE

Steps:

• In a small skillet, saute the onion, celery and green pepper in oil until tender. Add the garlic; cook 1 minute longer. Add the broth, tomato paste and seasonings. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in tomato., Arrange fillets in a greased 13-in. x 9-in. baking dish; top with vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley.

FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE

Steps:

• For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
• For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
• Serve the catfish with the crawfish au gratin sauce.

CAJUN FRIED CATFISH WITH CREOLE SEAFOOD SAUCE

Steps:

• Preparation: Season each side of fish with seasoning. Dip in flour. Fry in skillet with butter on medium high heat. Fry until golden brown on both sides (approximately 15 to 20 minutes). Keep warm in oven as you are preparing sauce.

CAJUN FRIED CATFISH

Steps:

• Preheat the oil in a deep fat fryer to 375°F.
• Cut the fish into 2 to 3 ounce pieces.
• Combine mustard, Tabasco sauce, Worcestershire sauce, cream, water, and wine in a large mixing bowl until well blended.
• Put the white cornmeal in a food processor and blend at high speed for about 2 minutes; It will make the mixture much finer.
• Pour the mixture into another large, dry mixing bowl and add the flour and remaining ingredients, except for the cooking oil.
• Mix well together until well blended; coat the fish pieces in the mustard mixture, then roll the fish in the dry cornmeal/flour mixture.
• Fry the fish in a deep fat fryer at 375°F; the fish should float to the top of the grease and turn a golden brown.
• Remove from the fryer and drain on a stack of dry paper towels.
• This makes awesome Po' Boy's or just plain old fish sandwiches.

CAJUN COMPROMISE CATFISH

Steps:

• Soak the fish pieces in milk for at least 30 minutes.
• In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
• Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
• Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!