Catfish Louisiana Catfish Recipes

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.

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.

Steps:

• Place onions and parsley in oil and sauté 3-5 minutes. Add garlic and then the rest of the ingredients except catfish fillets. Cook until the onions are translucent, about 10 minutes. On medium-hot grill place fillets, skin side up, for 3 minutes. Turn and cook 2 minutes more. Place in aluminum foil and place on grill-safe pan on grill and top with sauce. Close top on grill and cook 10 minutes.