Fried Catfish Orleans Recipe
catfish, crawfish étouffée, rice
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Ingredients
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Fried Catfish
Crawfish Étouffée
Rice
Method
Fried Catfish
- 1
Prepare the Catfish
Soak the catfish fillets in buttermilk for at least 30 minutes to tenderize and flavor the fish.
- 2
Prepare the Breading
In a shallow dish, mix the cornmeal, flour, cayenne pepper, salt, and black pepper.
- 3
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until hot but not smoking.
- 4
Bread the Catfish
Remove catfish from buttermilk, allowing excess to drip off. Dredge in the cornmeal mixture, coating both sides.
- 5
Fry the Catfish
Carefully place the breaded catfish in the hot oil. Fry for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.
Crawfish Étouffée
- 6
- 7
Add Crawfish and Seasoning
Stir in the crawfish tails and cajun seasoning. Cook for 2-3 minutes, allowing the flavors to meld.
- 8
Add Broth
Gradually add the chicken broth, stirring constantly until well combined. Bring to a simmer and let cook for 15-20 minutes, adjusting seasoning with salt and black pepper as needed.
- 9
Finish with Green Onions
Stir in sliced green onions just before serving.
Rice
- 10
Cook the Rice
In a medium saucepan, combine the rice, water, and salt. Bring to a boil over high heat.
- 11
Simmer
Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let sit for a few minutes before fluffing with a fork.
