Catfish Orleans Recipe

Rinse rice under cold water until water runs clear. In a medium saucepan bring 2 cups water, 0.25 tsp salt and 1 tbsp butter to a boil. Add rice, stir once, reduce heat to low, cover and simmer 18 minutes. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Melt 4 tbsp butter in a medium skillet over medium heat. Add the diced onion, bell pepper and celery (the ‘holy trinity’) and sauté until softened, about 6–8 minutes. Add minced garlic and tomato paste and cook 1 minute more to bloom the tomato paste.

Sprinkle 2 tbsp flour over vegetables and cook, stirring, 2–3 minutes to remove raw flour taste and begin to form a light roux. Slowly whisk in 1.5 cups seafood or chicken stock until smooth.

Add Worcestershire sauce, hot sauce, bay leaf and 1 tsp creole seasoning. Simmer gently 6–8 minutes until slightly thickened. Taste and season with 0.5 tsp salt and 0.25 tsp black pepper as needed.

Stir in 1 cup crawfish tails and chopped parsley; simmer 2–3 minutes to warm the crawfish through. Remove bay leaf, keep warm on low heat while finishing fish and shrimp.

Heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Pat shrimp dry with paper towels and season lightly with 0.25 tsp black pepper and 0.5 tsp salt.

In a bowl whisk together 0.75 cup flour, 0.25 cup cornstarch, 0.5 tsp baking powder, 0.5 tsp salt and 0.25 tsp black pepper. Add 0.5 cup cold club soda or beer and stir briefly until a lumpy batter forms (do not overmix; small lumps are fine).

Working in batches, dip shrimp into the batter, let excess drip off, then carefully lower into hot oil. Fry 2–3 minutes until golden and crisp. Remove with a slotted spoon to a wire rack or paper towel-lined plate. Keep warm in a 200°F (95°C) oven if desired.

Decide cooking method: blackened (pan-seared with butter and spice) or fried (crispy coating).

Blackened method

Pat catfish dry and sprinkle both sides with 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 0.5 tsp onion powder and 0.25 tsp cayenne. Heat 4 tbsp unsalted butter in a heavy skillet over medium-high until foaming and just beginning to brown. Add fillets and cook 3–4 minutes per side until nicely charred and cooked through (internal 145°F/63°C). Transfer to a plate and tent with foil.

Fried method

Combine 1 cup flour and 0.5 cup cornmeal with 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 0.5 tsp onion powder and 0.25 tsp cayenne. Pat fillets dry, dredge each in seasoned flour mixture, shaking off excess. Heat vegetable oil to 350°F (175°C) and fry fillets 3–5 minutes per side until golden and cooked through. Drain on rack or paper towels.

On each plate place a generous scoop of the cooked rice. Top rice with one catfish fillet (blackened or fried). Spoon 1/4–1/3 cup warm crawfish étouffée over the catfish and rice.

Arrange 3 battered shrimp on top of each portion. Drizzle a little melted butter over the shrimp and fish if desired, and garnish with sliced green onions, chopped parsley and a lemon wedge.

Serve immediately while hot, with hot sauce or extra creole seasoning on the side.