Crispy Cajun Catfish Recipe
Two 4 oz. Filet mignon, parsnip potatoes, parmesan fried oysters, bearnaise sauce, cabernet veal reduction.
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Ingredients
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Catfish
Parsnip Potatoes
Parmesan Fried Oysters
Bearnaise Sauce
Cabernet Veal Reduction
Method
Catfish Preparation
- 1
Coat Catfish
In a bowl, mix Cajun seasoning, cornmeal, and flour. Dip catfish fillets in eggs, then coat with the mixture.
- 2
Fry Catfish
Heat oil in a skillet over medium heat. Fry the catfish for about 4-5 minutes on each side until golden brown. Drain on paper towels.
Parsnip Potatoes
- 3
Prepare Parsnips
Peel and chop parsnips, then boil in salted water until tender, about 15 minutes.
- 4
Mash Parsnips
Drain and mash parsnips with butter, salt, and pepper until smooth.
Parmesan Fried Oysters
- 5
- 6
Coat and Fry Oysters
Dip oysters in egg, then in breadcrumb mixture. Fry in hot oil until golden, about 2-3 minutes. Drain on paper towels.
Bearnaise Sauce
- 7
Make reduction
In a saucepan, combine white wine vinegar, shallots, and tarragon. Simmer until reduced. Strain and cool.
- 8