Capers Catfish Recipe
Crispy farm raised Catfish with Capers Potatoes & Three pepper slaw/our signature crawfish cream sauce
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Ingredients
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Catfish
Capers Potatoes
Three Pepper Slaw
Crawfish Cream Sauce
Method
Preparation of Capers Potatoes
- 1
Boil and Prepare Potatoes
In a pot of salted boiling water, cook the baby potatoes until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- 2
Mix Capers and Seasonings
In a large bowl, combine the olive oil, capers, minced garlic, parsley, salt, and black pepper. Add the cooled potatoes and toss to coat.
Preparation of Three Pepper Slaw
- 3
Make Slaw
In a large bowl, mix the shredded cabbage, red bell pepper, yellow bell pepper, and jalapeño. In a separate bowl, whisk together the apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the slaw and toss to combine. Refrigerate until serving.
Preparation of Crawfish Cream Sauce
- 4
Cook Sauce
In a saucepan, melt butter over medium heat. Add the chopped onion and garlic, sauté until translucent. Stir in the crawfish tails, heavy cream, and Cajun seasoning. Simmer for 5-7 minutes until thickened. Adjust seasoning with salt and black pepper to taste.
Frying Catfish
- 5
Prepare Catfish
Set up a breading station with three bowls: one for flour, one for beaten eggs mixed with buttermilk, and one for cornmeal mixed with salt and black pepper.
- 6
Bread and Fry
Dip catfish fillets first in flour, then in the egg mixture, and finally in cornmeal. Heat vegetable oil in a frying pan over medium-high heat. Fry the catfish until golden brown, about 4-5 minutes per side. Drain on paper towels.