Best Catfish Louisiana Recipes
DENISE'S LOUISIANA HUSH PUPPIES & FRIED CATFISH
These hush puppies have a cake like consistency (not your little ball of dry cornmeal). This is my base recipe, but it can be altered to your own taste, such as less sugar and more jalapeño. The catfish recipe is my husband's, and is more of an ingredient than a recipe, but this is our most requested meal when we're having friends over, so I thought I'd add it. I usually also serve with french fries, onion rings and fried mushrooms. Not the most healthy meal in the world...but oh, so good.
Provided by Deely
Categories Catfish
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- HUSH PUPPIES:.
- Heat oil to 350°F.
- Stir together all ingredients.
- Drop by tablespoon into hot oil (Hint: drop close to oil to prevent getting a bunch of little hush puppies).
- When hush puppies float and are golden on one side, flip and brown other side.
- Remove from oil and place on a paper towel lined cookie sheet, in a low oven.
- FRIED CATFISH.
- Rinse catfish fillets in cold water.
- Drain well.
- Salt and pepper the fish. (At this point other seasonings can be added, such as garlic, Old Bay Tony's, etc).
- Dredge fish in Seasoned Fish Fry.
- Deep fry in hot oil.
LOUISIANA CATFISH WITH OKRA & CORN
Steps:
- 1. Preheat oven to 450°F. 2. Combine okra, corn, onion, 2 teaspoons oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread the mixture out on a large rimmed baking sheet. Roast, stirring twice, until the vegetables are tender and beginning to brown, 20 to 25 minutes. 3. Meanwhile, sprinkle both sides of catfish with the remaining 1 teaspoon Cajun (or Creole) seasoning. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add the fish and cook until just cooked through and starting to brown, about 4 minutes per side. Serve with the roasted vegetables.
CATFISH LOUISIANA
A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Patrick Mould of Hub City Diner, as featured in The Louisiana New Garde television series. Serve with steamed white rice.
Provided by Molly53
Categories Catfish
Time 25m
Yield 4 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 851.5, Fat 32.1, SaturatedFat 6.6, Cholesterol 258.9, Sodium 475.1, Carbohydrate 79.6, Fiber 3.1, Sugar 2.5, Protein 53.9
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