Iberville Catfish Recipe

Cooking Instructions

1. 1

   Prepare the Catfish

   1. In a shallow dish, combine flour, cornmeal, salt, black pepper, and cayenne pepper. In another bowl, whisk together eggs and milk until smooth. Dip each catfish fillet in the egg mixture, then dredge in the flour mixture until coated.

2. 2

   Fry the Catfish

   2. In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the coated catfish fillets. Fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and place on paper towels to drain excess oil.

3. 3

   Make the Crawfish Cream Sauce

   3. In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant. Stir in crawfish tails and cook for another 2 minutes.

4. 4

   Finish the Sauce

   4. Pour in the heavy cream and bring to a gentle simmer. Cook for about 3-4 minutes until the sauce thickens slightly. Add chopped green onions and stir well.

5. 5

   Sauté the Vegetables

   5. In a separate skillet, sauté mixed vegetables in a little olive oil over medium heat until tender, about 5-7 minutes.

6. 6

   Serve

   6. To serve, place a fried catfish fillet on a plate, generously spoon the crawfish cream sauce over the top, and serve with a side of sautéed vegetables.