Catfish Louisiana Recipes

CAJUN BLACKENED CATFISH

Steps:

• In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
• Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
• When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

CATFISH LOUISIANA

Steps:

• Make roux: Heat 2 tablespoons oil in a small pan and add the flour; cook over low heat for about five minutes, stirring constantly to prevent scorching.
• Set to the side.
• Heat remaining oil over medium heat in another saucepan; add vegetables and cook for two minutes, taking care not to scorch the garlic.
• Add shrimp stock or clam juice, wine, seasoned salt, paprika, tabasco and salt.
• Whisk in the roux and cook until thickened, about three minutes.
• Add cooked shrimp, green onions and parsley; simmer for a minute.
• Keep warm.
• To make catfish: Heat six inches of oil in a large, heavy pot or deep fryer to 350°F.
• Beat eggs and milks until combined; add 1 1/2 teaspoon seasoned salt.
• Stir remaining seasoned salt into flour.
• Dredge the fish in flour, dip into egg mixture, then flour again.
• Drop the fish into the hot oil and fry until golden, about five minutes.
• To serve: Top the catfish with warm sauce and serve over steamed white rice.