Catfish Cocodrie Recipe
One blackened, one grilled and one fried catfish filet covered in our famous crawfish etoufee. Served with one side.
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Ingredients
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Catfish Filets
Crawfish Etouffee
Side Dish (Optional)
Method
Prepare the Catfish
- 1
Blackened Catfish
Preheat a skillet over high heat. Rub one catfish filet with Cajun seasoning. Add 1 tablespoon of olive oil to the skillet and place the seasoned filet in the skillet. Cook for about 2-3 minutes on each side until blackened and cooked through.
- 2
Grilled Catfish
Preheat the grill to medium heat. Rub another catfish filet with olive oil and Cajun seasoning. Grill for about 4-5 minutes on each side or until the fish flakes easily with a fork.
- 3
Fried Catfish
In a shallow dish, place cornmeal. Dredge the remaining catfish filet in cornmeal. Heat the remaining olive oil in a pan over medium heat. Fry the filet for about 4-5 minutes on each side until golden brown.
Make the Crawfish Etouffee
- 4
- 5
Add Garlic and Flour
Stir in minced garlic and cook for an additional minute. Sprinkle in the flour, stirring constantly for 2-3 minutes to make a roux.
- 6
Combine Ingredients
Gradually whisk in the chicken broth, ensuring there are no lumps. Add crawfish tails, Cajun seasoning, salt, and black pepper to taste. Simmer for about 10-15 minutes until thickened.
- 7
Finish and Serve
Chop green onions and stir into the etouffee before serving over the catfish filets.
Prepare the Side Dish
- 8
Cook Rice
If serving with rice, rinse 1 cup of rice under cold water. In a pot, combine rice with 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed.
