Low Country Catfish & Gulf Shrimp Recipe
Cornmeal fried catfish, sautéed shrimp, corn macque choux, grilled asparagus & tomato-okra sauce
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Ingredients
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For the Catfish
For the Shrimp
For the Corn Macque Choux
For the Grilled Asparagus
For the Tomato-Okra Sauce
Method
Prepare the Catfish
- 1
Fry the Catfish
In a shallow dish, combine cornmeal, flour, salt, black pepper, and cayenne pepper. In another bowl, whisk together eggs and milk. Dip catfish fillets in the egg mixture, then dredge in the cornmeal mixture. Heat oil in a large skillet over medium-high heat and fry catfish until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.
Cook the Shrimp
- 2
Make the Corn Macque Choux
- 3
Prepare the Corn Mixture
In a large pot, sauté chopped onion, bell pepper, and celery until softened. Add corn kernels, heavy cream, salt, black pepper, and cajun seasoning. Cook for about 10 minutes, stirring occasionally.
Grill the Asparagus
- 4
Prepare the Tomato-Okra Sauce
- 5
Cook the Sauce
In a saucepan, heat olive oil over medium heat. Sauté chopped onion and minced garlic until translucent. Add fresh tomatoes, okra, vegetable broth, salt, and black pepper. Simmer for about 15 minutes until okra is tender and sauce has thickened.