Catfish Atchafalaya Recipe

Preparation Instructions

1. 1

   Prepare the Rice

   Cook the rice according to package instructions. Once cooked, set aside and keep warm.

2. 2

   Prepare the Crawfish Étouffée

   In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add chopped onion, bell pepper, celery, and garlic. Sauté until softened. Stir in crawfish tails and Cajun seasoning. Cook for an additional 5 minutes. Add salt and pepper to taste. Reduce heat and let simmer while preparing the catfish.

3. 3

   Prepare the Catfish

   In a bowl, combine flour, cornmeal, Cajun seasoning, salt, and black pepper. In another bowl, whisk together eggs and milk. Dip each catfish fillet into the egg mixture, then coat with the flour-cornmeal mixture.

4. 4

   Fry the Catfish

   In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the coated catfish fillets. Fry for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.

5. 5

   Assemble the Dish

   On a plate, place a serving of rice, top with the fried catfish, and generously pour the crawfish étouffée over the top. Serve hot.