Friday: Cajun Fried Fish Recipe

Marinate

Pat fish fillets dry and cut into portions if necessary. Place fish in a shallow dish and pour buttermilk over them. Sprinkle 1 tablespoon of Cajun seasoning into the buttermilk so it coats the fish. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Prepare dredge

In a wide shallow bowl combine 1 cup flour, 1/4 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder and remaining 1 tablespoon Cajun seasoning. Mix well.

Heat oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 inch (about 3/4–1 inch). Heat over medium-high until it reaches 350°F (175°C) or a piece of bread dropped in sizzles and browns in about 45–60 seconds.

Coat and fry

Remove a fillet from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing so it adheres. Shake off excess. Carefully place into hot oil without crowding (work in batches). Fry 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack set over a sheet pan or paper towels to drain; keep warm in a 200°F (95°C) oven while finishing remaining fish.

Serve fish hot topped with a spoonful of crawfish étouffée and a lemon wedge on the side.

Rinse rice under cold water until water runs clear to remove excess starch. Combine rice, water, salt and butter or oil in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork before plating.

Sweat the holy trinity

In a medium skillet or saucepan heat butter and olive oil over medium heat until butter melts. Add diced onion, bell pepper and celery (the Cajun 'holy trinity') and cook, stirring occasionally, until softened, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 1 minute. Sprinkle the 2 tablespoons flour over the vegetables and stir constantly 2–3 minutes to cook the raw flour taste (this is a light roux). Slowly whisk in the stock a little at a time until smooth. Add drained diced tomatoes (if using), Creole seasoning, hot sauce (if using), and bring to a gentle simmer to thicken, 3–5 minutes.

Finish with crawfish

Add the crawfish tails and simmer 2–4 minutes just until heated through (avoid overcooking). Taste and adjust salt, pepper and seasoning. Stir in chopped parsley and sliced green onions. Keep warm until ready to assemble plates.

In a small skillet melt 1 tablespoon butter over medium heat. Add corn and cook, stirring occasionally, until heated through and slightly toasted, about 4–6 minutes. Season with salt and pepper to taste. Keep warm.

Cook potatoes

Place halved potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until just tender when pierced with a fork, about 12–15 minutes depending on size. Drain and let cool slightly.

Make dressing & combine

In a bowl combine mayonnaise, Dijon mustard, white vinegar, sugar, and a pinch of salt and pepper. Add diced celery and red onion. Toss warm (or cooled) potatoes with the dressing until evenly coated. Taste and adjust seasoning. Stir in chopped parsley or chives. Chill or serve at room temperature.

If rolls are store-bought and cold, warm in a 350°F (175°C) oven 5–8 minutes. Brush with melted butter before serving.

To assemble plates for 4: Spoon a generous portion of white rice onto each plate. Place a piece of Cajun fried fish on the rice. Spoon 1/4–1/3 cup crawfish étouffée over and around the fish. Add a serving of warm corn (about 1/2 cup) and 1/2 cup potato salad to the side. Place a warm roll and a lemon wedge on the plate. Sprinkle chopped parsley and sliced green onion over the étouffée for freshness.

Serve immediately while fish and étouffée are hot.