Catfish Platter Recipe

Prepare the Catfish

Rinse the catfish fillets under cold water and pat dry. Coat each fillet generously with blackening seasoning.

Cook the Catfish

In a large skillet, heat oil over medium-high heat. Add the seasoned catfish fillets and cook for about 4-5 minutes on each side, or until cooked through and blackened. Remove and set aside.

Cook the Base

In a large pot, heat a little oil and sauté the onion, bell pepper, and celery until softened. Add the sausage and cook until browned.

Add Ingredients

Stir in the okra, diced tomatoes, chicken broth, bay leaves, and cajun seasoning. Bring to a boil, then reduce heat and simmer for 30 minutes.

Finish the Gumbo

Add the shrimp in the last 5 minutes of cooking. Season with salt and black pepper to taste.

Mix the Ingredients

In a mixing bowl, combine cornmeal, flour, baking powder, sugar, milk, egg, and onion. Mix until just combined.

Fry the Hushpuppies

Heat oil in a deep frying pan over medium heat. Drop spoonfuls of the mixture into the hot oil and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Combine Ingredients

In a large bowl, combine shredded cabbage and carrot.

Make Dressing

In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, and salt. Pour over the cabbage mixture and toss to combine.

Prepare the Remoulade

In a small bowl, combine mayonnaise, Dijon mustard, hot sauce, lemon juice, garlic, and salt. Mix well and refrigerate until serving.