Catfish Atchafalaya Recipe

Cook rice

Rinse the long-grain rice under cold water until water runs clear. Combine rinsed rice, 4 cups water, bay leaf and 1 tsp salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 18 minutes. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and keep warm.

Prepare red beans

While rice cooks, place drained and rinsed kidney beans and 1 cup chicken stock in a small saucepan. Add 1 tsp Creole seasoning and bring to a gentle simmer over medium-low heat. Simmer 8–10 minutes to heat through and allow flavors to meld, crushing a few beans with the back of a spoon for a slightly creamy texture. Stir in 1 tablespoon vegetable oil for shine and taste; adjust salt and seasoning as needed. Keep warm until plating.

Make the roux base

In a medium skillet or saucepan over medium heat, melt 3 tablespoons unsalted butter with 1 tablespoon vegetable oil. Add the diced onion, celery and green bell pepper and sauté until soft and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds, until fragrant.

Add flour and build sauce

Sprinkle 3 tablespoons all-purpose flour over the vegetables and stir constantly, cooking the flour 2–3 minutes to remove raw taste and create a blond roux. Stir in 1 tablespoon tomato paste until incorporated.

Simmer étouffée

Slowly whisk in 1 cup chicken stock until smooth. Bring to a gentle simmer and cook 3–4 minutes to thicken. Season with 1/2 tsp Cajun or Creole seasoning, salt and black pepper to taste. If using, sprinkle in 1/4 tsp filé powder at the end for additional thickness and flavor (do not boil after adding filé).

Finish with crawfish

Fold in the 12 oz crawfish tails and warm them in the sauce for 2–3 minutes, until heated through. Taste and adjust seasoning. Stir in 1 tablespoon chopped parsley and 1 tablespoon sliced green onions. Keep warm on very low heat until ready to plate.

Soak fillets

Pat the catfish fillets dry with paper towels. Place them in a shallow dish, pour 1 cup buttermilk mixed with 1 tsp hot sauce over the fillets, and let rest 10–15 minutes in the refrigerator to firm and flavor the fish.

Prepare dredge

While the fillets marinate, combine 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp Creole seasoning, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp black pepper and 1/2 tsp salt in a shallow bowl. Mix thoroughly.

Heat oil

In a heavy skillet or Dutch oven, add about 3 cups vegetable oil (enough for 1–1.5 inches depth). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour in the oil — it should sizzle and brown within 30–45 seconds.

Dredge and fry

Remove each fillet from the buttermilk, let excess drip off, then dredge thoroughly in the flour-cornmeal mixture, pressing lightly so coating adheres. Shake off excess and carefully lay into the hot oil. Fry two fillets (or as fits your pan) 3–4 minutes per side, until golden brown and cooked through (internal temperature ~145°F/63°C). Avoid overcrowding. Transfer fried fillets to a wire rack set over a sheet pan or paper towels and rest 2–3 minutes. Keep warm in a low oven (200°F/95°C) if necessary while you fry the second batch.

Finish

Squeeze lemon over the fillets before plating. Serve with hot sauce on the side if desired.

Portion: On each plate, spoon a bed of white rice (about 1 cup cooked) and a portion of the warmed red beans beside or mixed into the rice to mimic traditional red beans & rice. Place two hand-battered fried catfish fillets on top or to the side of the rice.

Top the catfish and rice with 1/2 to 3/4 cup warm crawfish étouffée per plate, spooning the crawfish and sauce over the fillets and rice so some étouffée soaks into the rice.

Garnish each plate with extra chopped parsley and sliced green onions. Serve immediately with lemon wedges and hot sauce on the side.