Catfish Louisiana Recipes

CAJUN CATFISH SUPREME

Steps:

• Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
• In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
• In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
• Bake at 375 degrees F (190 degrees C) for 30 minutes.

CATFISH LOUISIANA

Steps:

• Prepare shrimp topping first: Combine 2 Tbsp oil and flour with a wire whisk and cook in a heavy skillet until light brown. Set mixture aside.
• Cook celery, green pepper, and onion in 1 Tbsp oil in skillet over med-high heat stirring constantly for 1 minute. Add shrimp and garlic; cook 1 minute, stirring constantly.
• Stir in water and remaining ingredients. Heat to bubbling. Gradually stir in reserved flour mixture, stirring until smooth.
• Cook until thoroughly heated, then remove from heat but keep warm.
• Catfish: In a medium bowl combine eggs and next 3 ingredients, plus 2 tsp cajun seasoning and set aside.
• In a shallow dish combine flour and remaining 2 tsp cajun seasoning.
• Dredge each fillet in flour, then in the egg mixture and fry in hot oil 5 minutes each side, or until golden. (fry in batches, if necessary).
• Remove from oil and drain on paper towel.
• Serve over hot rice with shrimp topping spooned onto each fillet.
• Garnish with chopped fresh parsley or scallions, and a lemon wedge.

CAJUN BAKED CATFISH

Steps:

• Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.

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.