Louisiana Catfish Recipe
buttermilk battered and Fried Gulf Oysters braised fennel and leeks, corn fried, Creole tartar sauce
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Ingredients
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Catfish
Fried Gulf Oysters
Braised Fennel and Leeks
Corn Fried
Creole Tartar Sauce
Method
Preparation of Catfish
- 1
Soak Catfish
In a bowl, soak the catfish fillets in buttermilk for at least 30 minutes to tenderize.
- 2
Prepare Breading
In a shallow dish, mix together the flour, cornmeal, and cajun seasoning.
Fried Gulf Oysters
- 3
Soak Oysters
In a bowl, soak the oysters in buttermilk for 15 minutes.
- 4
Prepare Breading
In a shallow dish, combine flour, cornmeal, and cajun seasoning.
- 5
Fry Oysters
Coat the oysters in the breading mixture and fry in hot oil until golden brown, about 2-3 minutes. Drain on paper towels.
Braised Fennel and Leeks
- 6
Prepare Vegetables
Slice the fennel and leeks thinly.
- 7
- 8
Add Broth
Add vegetable broth and simmer until liquid reduces and vegetables are tender, about 10-15 minutes.
Corn Fried
- 9
Prepare Corn Mixture
In a bowl, combine sweet corn kernels, flour, cornmeal, and cajun seasoning.
- 10
Fry Corn
Heat oil in a skillet over medium-high heat. Drop spoonfuls of corn mixture into the hot oil and fry until golden and crispy, about 3-4 minutes. Drain on paper towels.
Creole Tartar Sauce
- 11
Mix Ingredients
In a small bowl, combine mayonnaise, relish, creole mustard, lemon juice, and hot sauce. Stir well to combine.
Assembly
- 12
Plate the Dish
On a serving platter, layer the braised fennel and leeks, topped with the fried catfish and oysters. Serve with corn fritters and a side of Creole tartar sauce.