Catfish Acadiana Copelands Food
CATFISH LAFITTE
This is a signature dish of The Downtown Grill in Oxford, MS. Named after the "gentleman pirate" of New Orleans, Jean Lafitte, it's the personal favorite of Oxford's most famous current resident, author John Grisham. One of my personal faves, too, and I hope it becomes one of yours. Takes a little time, but it's a feast! In fact, if you ever have to 'walk the plank', you might want to request this for your last meal. :) P.S. No single step is difficult. However, the fact that you're juggling 3 things on the stove at once (catfish, shrimp and Cajun cream sauce) makes it a little complicated. Please read the recipe through carefully first and decide whether you want to cook the catfish or make the sauce first. Good to have A Plan with this one.
Provided by highcotton
Categories Catfish
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine eggs and milk in mixing bowl; stir until thoroughly blended.
- Combine flour, 1 teaspoon salt and 1/2 teaspoon red pepper in shallow dish, stirring well to mix. (I would suggest using 1/4 teaspoons red pepper if you're a wimp and 3/4 teaspoons if you're very bold. :) ).
- Pour enough oil into a Dutch oven or electric skillet to reach a depth of 3 inches; heat to 360 degrees F.
- Rinse catfish fillets; pat dry with paper towels.
- Dredge fillets in flour mixture; dip in milk mixture to coat thoroughly; dredge in flour mixture a second time.
- When oil reaches correct temperature, add catfish; deep-fry approximately 6 minutes, until golden-brown. (If done, fish should flake easily when scraped with the tines of a fork.).
- Drain catfish on paper towels to absorb excess grease; keep warm (microwave is good).
- Meanwhile, melt butter in large skillet over medium heat.
- Add shrimp and garlic; cook, stirring often, approximately 3 to 5 minutes, until shrimp are pink and done.
- Remove shrimp and set aside; add vermouth to drippings in skillet.
- Stir well to incorporate vermouth; bring to a boil; allow mixture to boil for 1 minute.
- Add whipping cream, 2 tablespoons sliced green onions, lemon juice, remaining 1/4 teaspoon salt, and remaining red pepper (again, add or subtract depending on how spicy you like your food); cook, stirring frequently, until sauce thickens (approx. 12-15 minutes).
- To assemble, place one fried catfish fillet on each plate; drizzle with equal amounts of Cajun cream sauce; top with cooked shrimp and strips of ham; sprinkle with remaining sliced green onion; garnish with lemon wedges to squeeze on top.
Nutrition Facts : Calories 997.9, Fat 65.6, SaturatedFat 34.6, Cholesterol 396.8, Sodium 981.2, Carbohydrate 55.8, Fiber 2.1, Sugar 0.8, Protein 45.1
CAJUN STYLE BLACKENED CATFISH
This is a recipe handed down to me by my father, and is one of my favorite Cajun-style dishes. I hope you enjoy it as much as I do. I am currently attempting to figure out a way to cook this dish on the George Foreman Grill; stay tuned for the results!
Provided by James Naron
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- NOTES: You MUST use butter or oil; margarine will not work.
- A large cast-iron skillet works best for this, but any large non-stick skillet will work.
- This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest.
- This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some doors and/or windows.
- Mix all dry ingredients together.
- Coat fillets evenly with mixture.
- Heat small amount of butter or oil in skillet until hot.
- Place fillets in skillet.
- Cook 3-5 minutes on each side.
- Change butter or oil if it gets too black.
Nutrition Facts : Calories 144.4, Fat 6.9, SaturatedFat 1.5, Cholesterol 62.3, Sodium 694.5, Carbohydrate 2.1, Fiber 0.7, Sugar 0.2, Protein 17.7
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