Catfish Atchafalaya Recipe
Make Catfish Atchafalaya Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
For the Sauce
Method
Preparing the Catfish
- 1
Season the Catfish
In a bowl, season the catfish fillets with salt, black pepper, and cayenne pepper. Ensure that both sides are evenly coated with the spices.
- 2
Dredge in Flour
Place the all-purpose flour in a shallow dish. Dredge each seasoned catfish fillet in the flour, shaking off any excess flour.
- 3
Fry the Catfish
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the dredged catfish fillets. Cook for about 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.
Making the Sauce
- 4
- 5
Add Garlic and Tomatoes
Stir in the minced garlic and cook for an additional minute. Then add the diced tomatoes (with their juice) to the skillet.
- 6
Combine Broth and Seasonings
Pour in the chicken broth, Worcestershire sauce, hot sauce, dried thyme, and add the bay leaf. Stir well to combine all ingredients.
- 7
Simmer the Sauce
Bring the sauce to a gentle simmer. Allow it to cook for about 10-15 minutes or until it thickens slightly and flavors meld together.
- 8
Finish with Green Onions
Remove the bay leaf and stir in the sliced green onions. Adjust seasoning with salt and pepper if necessary.
Serving
- 9
Combine and Serve
Place the fried catfish fillets on a serving platter and ladle the sauce over the top. Serve hot with your choice of side dishes.
