Catfish Creole Food

FRIED CREOLE CATFISH

Steps:

• Mix long grain and wild rice mix, contents of seasoning packet, water, and 1 tablespoon butter in a saucepan and place over medium heat.
• Bring rice to a boil, reduce heat to low, and cover the pan; simmer until rice is tender and liquid has been absorbed, about 25 minutes. Set rice aside and keep warm.
• Melt 2 teaspoons butter in a saucepan over medium-low heat. Cook and stir celery, onion, and green bell pepper until tender, about 10 minutes.
• Mix in Worcestershire sauce, chili powder, seafood seasoning, crushed tomatoes, tomato paste with garlic, and cornstarch; stir until smoothly combined.
• Season with chili-garlic sauce; let the sauce simmer, stirring occasionally, while you prepare the fish.
• Whisk together flour, cayenne pepper, salt, and black pepper in a shallow bowl.
• Beat egg in a separate bowl.
• Place panko crumbs into another shallow bowl.
• Heat vegetable oil in a large skillet over medium heat.
• Dredge fish pieces in seasoned flour, and tap off excess flour.
• Dip floured fish into beaten egg, then dredge fish in panko crumbs. Tap off excess crumbs.
• Repeat the process, dipping each fish piece again into seasoned flour, egg, and bread crumbs.
• Pan-fry coated fish in hot oil until golden brown, about 2 minutes per side.
• Drain fish on a plate lined with paper towels.
• To serve, transfer long grain and wild rice to a platter; top with fish pieces, and spoon Creole sauce over the fish and around the edge of the rice.

CREOLE CRAWFISH ETOUFFEE

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the flour and cook, stirring often, until the roux is pale brown, about 10 minutes. Add the celery, onions and bell pepper. Cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
• In small bowl, combine the stock and tomato paste. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Reduce the heat to medium and simmer until slightly thickened and the flavors have married, about 10 minutes.
• Add the crawfish, parsley and cayenne pepper. Cook until heated through, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Spoon over hot rice. Garnish with scallions and serve immediately.

CATFISH CREOLE

Steps:

• In a small skillet, saute the onion, celery and green pepper in oil until tender. Add the garlic; cook 1 minute longer. Add the broth, tomato paste and seasonings. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in tomato., Arrange fillets in a greased 13-in. x 9-in. baking dish; top with vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley.

CATFISH CREOLE

Steps:

• In a small saucepan, bring the 2 cups of water to a boil. Stir in the rice and return to a boil; reduce the heat. Cover and simmer for 20 minutes or until the rice is tender and the water is absorbed.
• Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.
• In a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce; bring to a boil and stir in the catfish pieces.
• Cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
• Serve the fish mixture over the rice.

CATFISH CREOLE

Steps:

• Melt butter in wide frying pan or dutch oven over medium heat; add onion, celery, green pepper, and garlic. Cook until soft (about 7 minutes); add tomatoes, lemon zest and juice, Worcestershire, paprika, bay leaf, salt, thyme and Tabasco. Cook, stirring occasionally, for about 15 minutes until sauce is slightly thickened.
• Press fish pieces down into sauce; spoon some of the sauce over the top of fish. Cover pan and simmer gently until fish flakes readily when prodded in thickest portion with a fork. For a 1 1/2 inch-thick piece of fish (measured in thickest portion), allow 15 minutes.
• To serve, spoon fish and sauce over cooked rice or add a bit of rice right to the pan.

FRIED CATFISH

Steps:

• Dry raw catfish using a paper towel.
• Season fish with creole seasoning to your preference or taste.
• Cover catfish in a dry cornmeal dredge. No wet needed here.
• Place the catfish in a fryer for 11 minutes at 350ºF or until it is golden brown or fill a pan with 1 inch of canola oil and fry fish.
• Remove fish when crispy and plate with lemon wedge on top and curly parsley.