Catfish Supreme Recipe
Fried farm raised Mississippi Delta catfish cooked till golden brown topped with fresh Gulf shrimp, Louisiana crawfish, sausage, sliced mushrooms in a spicy roasted garlic alfredo cream served over rice with veggies.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Catfish
Seafood Topping
Spicy Roasted Garlic Alfredo Cream
Rice and Veggies
Method
Prepare the Catfish
- 1
Coat the Fish
In a large bowl, mix cornmeal, flour, salt, black pepper, and cayenne pepper. Dredge each catfish fillet in the mixture until fully coated.
- 2
Fry the Catfish
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully place the coated catfish fillets in the skillet and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Prepare the Seafood Topping
- 3
Make the Spicy Roasted Garlic Alfredo Cream
- 4
Combine Ingredients
In a saucepan over medium heat, combine the heavy cream and roasted garlic. Stir in Parmesan cheese, salt, black pepper, and cayenne pepper. Simmer for about 5-7 minutes until the sauce thickens slightly.
Cook the Rice and Veggies
- 5
Prepare the Rice
In a medium pot, bring vegetable broth or water to a boil. Add long-grain white rice, cover, and reduce heat to low. Cook for about 18-20 minutes or until rice is tender.
- 6
Steam the Mixed Vegetables
In the last 5 minutes of cooking rice, add mixed vegetables on top of the rice, cover, and allow to steam until cooked.
Assemble the Dish
- 7
Plate the Catfish Supreme
On a serving plate, place a generous scoop of rice and veggies. Top with a fried catfish fillet, then spoon the seafood topping over the fish. Finally, drizzle the spicy roasted garlic alfredo cream over the entire dish.
