House Specialty: Catfish Supreme Recipe
Fried catfish strips, in a spicy shrimp, crawfish, andouille, mushrooms, garlic cream over rice
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Ingredients
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Catfish Strips
Shrimp and Crawfish Cream Sauce
Rice
Method
Prepare the Catfish Strips
- 1
Soak the Catfish
In a large bowl, soak the catfish fillets in buttermilk for at least 30 minutes to tenderize and flavor the fish.
- 2
Prepare the Coating
In a shallow dish, combine the flour, cornmeal, cayenne pepper, salt, and black pepper. Mix well.
- 3
Coat the Catfish
Remove the catfish from the buttermilk and allow excess to drip off. Dredge each piece in the flour mixture until fully coated.
- 4
Fry the Catfish
In a deep skillet or fryer, heat the oil over medium-high heat. Once hot, carefully add the catfish strips in batches. Fry for 3-4 minutes per side until golden brown. Remove and drain on paper towels.
Make the Shrimp and Crawfish Cream Sauce
- 5
Cook the Sausage
In a large skillet over medium heat, melt the butter. Add sliced andouille sausage and cook until browned, about 3-4 minutes.
- 6
- 7
Add Seafood
Stir in the shrimp and crawfish tails. Cook until the shrimp turn pink, about 3-4 minutes.
- 8
Make the Cream Sauce
Pour in the heavy cream and sprinkle with paprika, salt, and pepper. Stir well and simmer for 5-7 minutes until the sauce thickens slightly.
Prepare the Rice
- 9
Cook the Rice
In a medium saucepan, combine water and salt. Bring to a boil, then add the rice. Reduce heat to low, cover, and cook for 18-20 minutes or until the rice is tender and water is absorbed.
Serve
- 10
Plate the Dish
On a serving plate, spoon a portion of rice, top with the shrimp and crawfish cream sauce, and arrange the fried catfish strips on top. Serve immediately.
