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National Catfish Month: Bayou Catfish

Quote for Today: My husband calls me a “Catfish.” All mouth and no brains. Dolly Parton

LA Bayou

LA Bayou

This is National Catfish Month, and here in the South we love our Catfish. This versatile bottom dweller can be prepared in many different ways, but this recipe for Bayou Catfish is my favorite. I think it has something to do with the Crawfish Etouffee. By the way, Etouffee means smothered if you did not already know. Here it is and we hope you enjoy it.

Catfish

Catfish

Bayou Catfish

Ingredients
For the Rice:
2 cups long grain rice
4 cups water
1 Tbsp butter
2 Bay Leaves

Procedure
For the Rice:
In a medium sauce pan, add all ingredients and stir to combine. Over high heat, bring to a boil. Reduce heat and simmer covered for 12-15 minutes or until water is absorbed and rice is tender. Remove from heat and allow to cool uncovered.

Ingredients
For the Fish:
4 each 5-7 oz boneless, skinless Catfish filets
1/2 cup Creole Mustard
Creole Seasoning, as needed
3-4 dashes – Louisiana Hot Sauce
1 cup Seasoned Bread Crumbs
2 cups Vegetable Oil

Procedure
For the Fish:
Combine Louisiana Hot Sauce and Creole Mustard, mix well. In a large cast iron skillet, add vegetable oil and heat to 350 degrees (place over medium high heat and when a pinch of flour fizzles significantly in the oil, it’s ready). Brush Catfish filets with the Creole Mustard mixture on both sides. Dredge the Catfish filets in the seasoned bread crumbs. Carefully place filets in the hot oil, laying them in with the tail submerging away from you. Fry for 2-3 minutes or until golden brown then turn over. Continue frying 1-2 minutes more, then remove from pan and place on paper-lined plates to drain.  As soon as they come out of the oil, dust with Creole Seasoning.

Ingredients
For the Etouffee:
1lb Crawfish Tail meat
1 Yellow onion, diced
4 stalks celery, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 Stick of butter
2 oz flour
1/2 cup of white wine
1-1/2 cups shellfish stock*
2 Tbsp parsley, finely chopped
3 Tbsp green onion, chopped

Procedure
For the Etouffee:
In a large cast iron skillet or saute pan, melt butter over medium-high heat. Add onion, celery and red bell pepper saute until vegetables are tender. Add garlic and continue to saute for one minute more. Add white wine and simmer until almost dry. Add flour and mix well to combine. Add shellfish stock and bring to a boil. Reduce heat, add Crawfish tails and simmer until mixture thickens. Add Creole Seasoning to taste, parsley and green onion. Simmer for another minute.

Bayou Catfish

Bayou Catfish

To Serve:
On plates of your choice, divide rice equally. Cover rice with Crawfish Etouffee, top Etouffee with a Catfish Filet and garnish as you wish. My suggestion is more parsley, green onion and Creole Seasoning. Hope you enjoy!

* If you want an easy shellfish stock go to your grocery store and find Better Than Bouillon Lobster or Clam base and follow directions.

Chef TJ & CJ

Chef TJ & CJ

We invite you to follow our blog and connect on social media. We THANK You so much to our new 10,000 followers this week and our long time supporters who have diligently supported us. Thanks for sharing our blog.  CJ and TJ

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