Catfish Louisiana

[Danil54grl]

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.

 

[prepspa]

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.

Good recipe. I love catfish.

This is a Catfish of Spain. You can feed all your family with your recipe.

 

[DrHenley]

Dang, that's a monster!

Are they any good to eat when they get that big?

 

[prepspa]

Dang, that's a monster!

Are they any good to eat when they get that big?

In Spain there are regions where you can fish and keep the fish, but in most regions it is mandatory to return it alive to the river. I don't know anyone who has tasted their meat. This catfish is not original from Spain, it was introduced illegally in the 20th century, but now the largest specimens are the Spanish.

 

[Alexis]

I smoke my catfish- very tasty! Not that big of course- what a monster

 

[prepspa]

Siluro in Spain´´

 

[BillMasen]

Siluro in Spain´´

Thats a tiddler, this Italian Wells is a Catfish