Paul Prudhommes Bronzed Catfish Food

PAUL PRUDHOMME'S BRONZED CATFISH

Steps:

• Combine the seasonings Place catfish in a bowl and sprinle seasoning over fish. Pour melted butter and lemon juice over fish and stir until fish are coated well.
• Preheat a heavy skillet, preferably non-stick,over high heat about 4 minutes.
• Place fillets, curbed side down in the skillet and cook 2 minutes. Turn and cook another minute. Turn one final time and cook until fish is cook throughout.

BRONZED CATFISH WITH CRABMEAT SAUCE

Steps:

• Melt butter in pot on medium heat. Add onion, celery and red pepper and sauté for 5 minutes or until softened. Stir in garlic and paprika. Cook 1 minute. Stir in hot pepper sauce, mustard and whipping cream. Bring to simmerand simmer 1 minute. Add crabmeat. Heat until warmed through. Season well with salt and pepper. Stir in parsley.
• Mix together flour, pepper, paprika, oregano, thyme, salt and cayenne on a plate. Season catfish with salt and pepper then dredge the catfish in the flour mixture.
• Heat oil in skillet on medium-high heat. Add catfish and fry until golden about 3 minutes per side. Place on individual serving plates and top with crabmeat sauce.