Louisiana Catfish Recipe

Marinate

Pat catfish fillets dry with paper towels. In a shallow dish combine buttermilk and hot sauce. Submerge fillets, cover, and refrigerate 30–45 minutes to tenderize and flavor.

Prepare breading

In a wide, shallow bowl whisk together flour, cornmeal, Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly combined.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to reach 1/2–3/4 inch depth (about 3–4 cups depending on pan). Heat oil over medium-high until it registers 350°F (175°C) or a cube of bread browns in ~60 seconds.

Bread and fry

Working one at a time, remove a fillet from the buttermilk, allowing excess to drip off. Dredge thoroughly in the flour-cornmeal mixture, pressing to adhere. Shake off excess. Carefully place into hot oil, frying 3–4 minutes per side for 1/2–3/4-inch fillets (longer for thicker fillets) until golden brown and cooked through (internal temperature ~145°F/63°C). Don't overcrowd pan; fry in batches if needed. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven.

Prepare rice

Rinse rice under cold water until water runs mostly clear. Drain.

Cook aromatics & meats

In a medium saucepan over medium heat, melt 1 tablespoon butter. Add diced andouille, chopped chicken livers (if using), diced onion, green pepper, and celery. Sauté 4–5 minutes until vegetables soften and sausage releases some fat. Add minced garlic and cook 30 seconds until fragrant.

Simmer rice

Add rinsed rice to the pan and stir 1–2 minutes to coat in fat. Pour in chicken broth, add thyme, bay leaf, creole/Cajun seasoning, salt, and pepper. Bring to a simmer, reduce heat to low, cover, and cook 15–18 minutes until rice is tender and liquid is absorbed. Remove bay leaf.

Finish

Fluff rice with a fork, stir in remaining 1 tablespoon butter and 2 tablespoons chopped parsley. Taste and adjust seasoning. Keep warm until serving.

Sauté base

In a small skillet over medium heat melt 2 tablespoons butter. Add the finely chopped andouille and cook 2–3 minutes until it begins to brown. Add minced shallot and garlic and sauté 1–2 minutes until softened.

Make roux and sauce

Sprinkle 1 tablespoon flour over the pan and cook 1 minute, stirring to form a light roux. Gradually whisk in 1/2 cup chicken broth, scraping up browned bits. Stir in 1/2 cup heavy cream. Bring to a gentle simmer until sauce thickens slightly, about 2–3 minutes.

Season

Whisk in Cajun seasoning, lemon juice, hot sauce, salt, and pepper. Taste and adjust heat or salt. Keep warm; if sauce becomes too thick, thin with a splash of broth or cream.

Spoon 3/4 cup dirty rice onto each plate. Place a fried catfish fillet over or beside the rice. Spoon 2–3 tablespoons of Cajun cream sauce over the catfish and a little on the rice as desired. Sprinkle chopped parsley over the dish and serve with a lemon wedge for squeezing.

Serve immediately while fish is hot and crispy.