Catfish La Fête Recipe

Marinate

Rinse and pat dry the catfish fillets. In a shallow dish combine buttermilk and hot sauce. Submerge fillets in the buttermilk mixture, cover and refrigerate for 30 minutes (or up to 2 hours) to tenderize and add flavor.

Prepare dredge

While the fish marinates, combine flour, cornmeal, salt, black pepper, garlic powder, paprika and cayenne in a wide shallow bowl or plate. Mix thoroughly so seasonings are evenly distributed.

Heat oil

Pour vegetable oil into a heavy skillet (cast iron preferred) to a depth of about 1/2 inch (about 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a pinch of flour sizzles immediately when dropped in.

Dredge and fry

Remove a fillet from the buttermilk, letting excess drip off. Press both sides into the flour/cornmeal mixture to coat thoroughly, shaking off excess. Repeat with remaining fillets. Fry fillets in batches so they don't crowd the pan, about 3-4 minutes per side depending on thickness, until golden brown and the internal temperature reaches 145°F (63°C). Maintain oil temperature between 325–350°F. Transfer to a wire rack or paper towel-lined plate to drain and keep warm.

Make a blond roux

In a large sauté pan or Dutch oven set over medium heat, melt butter with 1 tablespoon vegetable oil. Add the 1/2 cup flour and whisk constantly to form a smooth paste. Cook the roux while stirring frequently for 6–8 minutes until it turns a golden blond color and loses its raw flour smell—do not let it brown too much for a lighter étouffée.

Cook aromatics

Add the diced onion, bell pepper and celery to the roux. Sauté, stirring occasionally, for 6–8 minutes until the vegetables are softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 1–2 minutes. Add the chicken stock gradually while whisking to incorporate and to avoid lumps. Add sea salt, black pepper, Cajun seasoning, paprika and bay leaf. Bring to a gentle simmer and let cook for 8–10 minutes so the sauce thickens slightly and flavors meld.

Finish with crawfish

Stir in the crawfish tails and simmer gently 3–4 minutes just until warmed through (do not overcook or tails will toughen). Remove the bay leaf. Stir in chopped parsley, sliced green onions and lemon juice. Taste and adjust seasoning with salt, pepper or hot sauce as desired.

Spoon a bed of steamed rice onto each plate (about 1/2 cup cooked rice per serving if serving 4). Place a fried catfish fillet on top of the rice. Generously ladle the crawfish étouffée over the catfish and around the rice so some sauce soaks into the rice.

Garnish each plate with a sprinkle of chopped parsley, sliced green onions and a lemon wedge. Serve immediately while the fish is crisp and the étouffée is hot.