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- Dec 29, 2012
- Messages
- 18,445
Catfish Louisiana
Sauce:
4 tablespoons oil
2 tablespoons flour
1/4 small onion, chopped
1/2 celery stalk, chopped
1/4 bell pepper, seeded, deribbed, and chopped
1 garlic clove, minced
1 cup shrimp stock or clam juice
1/4 cup dry white wine
1/4 teaspoon paprika
1/4 teaspoon Tabasco
Salt to taste
4 oz cooked small shrimp
1 tablespoon chopped green onion
1 tablespoon chopped fresh parsley
Catfish:
Oil for deep frying
2 eggs
1/2 milk
1/2 cup buttermilk
1 tablespoon seasoned salt
Four 8-oz catfish fillets
3 cups flour
To make a white roux: Heat 2 tablespoons oil in a small sauté pan and add the 2 tablespoons flour. Cook over low heat, stirring, for about 3 to 4 minutes. Set aside. In medium saucepan, heat the remaining 2 tablespoons cooking oil over medium heat and sauté the onions, celery, and bell pepper for 1 minute. Be careful not to burn the garlic. Add the shrimp stock or clam juice, white wine, seasoned salt, paprika, Tabasco, and salt. Whisk in the white roux and cook until the sauce thickens, about 3 minutes. Add the cooked shrimp, green onions, and parsley. Simmer for 1 minute. Keep warm.
To make catfish: In a large heavy pot or deep-fryer, heat 6-inches oil to 350° F. Beat the eggs, milk, and buttermilk, until combined. Add 1-1/2 teaspoons seasoned salt. Stir the remaining 1-1/2 teaspoons seasoned salt into the flour. Dredge the fillets in the flour, then dip into the egg batter, then back in the flour. Drop the fillets in the hot oil and fry until golden brown, about 3 to 4 minutes.
To serve: Top the fried catfish with the sauce and serve with steamed rice.
Sauce:
4 tablespoons oil
2 tablespoons flour
1/4 small onion, chopped
1/2 celery stalk, chopped
1/4 bell pepper, seeded, deribbed, and chopped
1 garlic clove, minced
1 cup shrimp stock or clam juice
1/4 cup dry white wine
1/4 teaspoon paprika
1/4 teaspoon Tabasco
Salt to taste
4 oz cooked small shrimp
1 tablespoon chopped green onion
1 tablespoon chopped fresh parsley
Catfish:
Oil for deep frying
2 eggs
1/2 milk
1/2 cup buttermilk
1 tablespoon seasoned salt
Four 8-oz catfish fillets
3 cups flour
To make a white roux: Heat 2 tablespoons oil in a small sauté pan and add the 2 tablespoons flour. Cook over low heat, stirring, for about 3 to 4 minutes. Set aside. In medium saucepan, heat the remaining 2 tablespoons cooking oil over medium heat and sauté the onions, celery, and bell pepper for 1 minute. Be careful not to burn the garlic. Add the shrimp stock or clam juice, white wine, seasoned salt, paprika, Tabasco, and salt. Whisk in the white roux and cook until the sauce thickens, about 3 minutes. Add the cooked shrimp, green onions, and parsley. Simmer for 1 minute. Keep warm.
To make catfish: In a large heavy pot or deep-fryer, heat 6-inches oil to 350° F. Beat the eggs, milk, and buttermilk, until combined. Add 1-1/2 teaspoons seasoned salt. Stir the remaining 1-1/2 teaspoons seasoned salt into the flour. Dredge the fillets in the flour, then dip into the egg batter, then back in the flour. Drop the fillets in the hot oil and fry until golden brown, about 3 to 4 minutes.
To serve: Top the fried catfish with the sauce and serve with steamed rice.
