Catfish Acadian Recipe
Fried catfish topped with crawfish.
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Ingredients
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Catfish
Crawfish Topping
Method
Preparing the Catfish
- 1
Soak the Catfish
In a large bowl, pour the buttermilk over the catfish fillets, ensuring they are fully submerged. Let them soak for at least 30 minutes to tenderize and infuse flavor.
- 2
Prepare the Coating
In a shallow dish, combine the cornmeal, flour, paprika, salt, black pepper, and garlic powder. Mix well to create an even coating.
- 3
Heat the Oil
In a large skillet or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 4
Coat the Catfish
Remove the catfish fillets from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, ensuring they are well coated.
- 5
Fry the Catfish
Carefully place the coated catfish fillets into the hot oil. Fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Making the Crawfish Topping
- 6
- 7
Add Crawfish
Add the crawfish tails to the skillet, stirring gently. Cook for 3-4 minutes until heated through.
- 8
Season the Mixture
Stir in the chopped green onions, Cajun seasoning, and lemon juice. Cook for an additional 2 minutes, then remove from heat.
Assembling the Dish
- 9
Plate the Catfish
On a serving plate, place the fried catfish fillets.
- 10
Top with Crawfish
Generously spoon the crawfish topping over each fillet, allowing some to spill onto the plate for presentation.
- 11
Serve Immediately
Serve the dish hot, with additional lemon wedges and your choice of sides such as coleslaw or fries.