Fried Catfish Orleans Recipe
catfish, crawfish étouffée, rice
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Ingredients
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Catfish
Crawfish Étouffée
Rice
Method
Catfish Preparation
- 1
Soak the Catfish
In a large bowl, soak the catfish fillets in buttermilk for at least 30 minutes to tenderize and add flavor.
- 2
Prepare the Coating
In a shallow dish, combine cornmeal, flour, cajun seasoning, salt, and black pepper. Mix well.
- 3
Coat the Catfish
Remove the catfish from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture until well coated.
- 4
Fry the Catfish
In a large skillet, heat oil over medium-high heat. Once hot, carefully add the coated catfish fillets and fry for about 5-6 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Crawfish Étouffée Preparation
- 5
- 6
Add Vegetables
Add the diced onion, celery, and bell pepper to the roux. Sauté for about 5-7 minutes until the vegetables are tender.
- 7
Add Crawfish and Seasoning
Stir in the minced garlic, crawfish tails, cajun seasoning, salt, and black pepper. Cook for about 2-3 minutes.
- 8
Add Broth
Gradually add the chicken broth, stirring constantly to combine. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld.
- 9
Finish with Green Onions
Remove from heat and stir in sliced green onions before serving.
Rice Preparation
- 10
Cook the Rice
In a medium saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the water is absorbed.
- 11
Fluff the Rice
Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
