Jul 14 2026
Restaurants›Copeland's of New Orleans›Bistro Catfish With Crawfish Etouffee Recipe

Bistro Catfish With Crawfish Etouffee Recipe

Inspired by Copeland's of New Orleans
Time1h
Serves4

Lightly fried seasoned catfish filets, served over red hot potatoes, and topped with crawfish gravy and green onions.

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Ingredients

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Catfish

Red Hot Potatoes

Crawfish Etouffee

Method

Catfish

  1. 1

    Prepare the Catfish

    In a shallow bowl, mix cornmeal, all-purpose flour, and Cajun seasoning. In another bowl, whisk together the egg and milk.

  2. 2

    Coat the Catfish

    Dip each catfish fillet into the egg mixture, allowing excess to drip off, then dredge in the cornmeal mixture, coating evenly.

  3. 3

    Fry the Catfish

    In a large skillet, heat vegetable oil over medium-high heat. Fry the catfish fillets in batches for about 4-5 minutes on each side or until golden brown. Drain on paper towels.

Red Hot Potatoes

  1. 4

    Boil the Potatoes

    Place the red potatoes in a pot of salted water. Bring to a boil and cook for about 15-20 minutes, or until tender.

  2. 5

    Prepare the Potatoes

    Drain the potatoes and return them to the pot. Add butter, salt, black pepper, and garlic powder. Mash or mix until combined and creamy.

Crawfish Etouffee

  1. 6

    Sauté the Vegetables

    In a large saucepan, melt 2 tablespoons of butter over medium heat. Add chopped onion, green bell pepper, celery, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.

  2. 7

    Make the Roux

    Sprinkle the flour over the sautéed vegetables and stir, cooking for an additional 2 minutes.

  3. 8

    Add Crawfish and Broth

    Stir in the crawfish tails and Cajun seasoning. Gradually add chicken broth, stirring continuously. Bring to a simmer and cook for about 10 minutes until thickened.

  4. 9

    Finish the Etouffee

    Remove from heat and stir in the remaining 2 tablespoons of butter. Garnish with chopped green onions.

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