Catfish Orleans Recipe

Rinse rice under cold water until water runs clear. Combine 1 cup rice, 2 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil uncovered, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest covered 5–10 minutes; fluff with fork.

Pat catfish dry with paper towels. If frying, place buttermilk mixed with 1 tsp hot sauce (optional) in a shallow dish and set aside. Set out all dredge ingredients and batter components. Peel and devein shrimp if not done; pat dry.

Melt 4 tbs butter in a medium skillet over medium heat. Add chopped onion, green pepper and celery (the holy trinity) and cook, stirring occasionally, until softened, about 6–8 minutes.

Add minced garlic and cook 30 seconds until fragrant. Stir in 3 tbs flour and cook 2–3 minutes, stirring constantly, to cook the raw flour taste and form a blonde roux.

Whisk in 1 tbs tomato paste, then gradually add 2 cups seafood or chicken stock, whisking to avoid lumps. Bring to a gentle simmer until slightly thickened, about 4–6 minutes.

Add crawfish tails, 1 tsp Creole seasoning, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp hot sauce (if using). Simmer gently 5 minutes to allow flavors to meld and crawfish to heat through.

Stir in chopped parsley and sliced green onions. Taste and adjust seasoning. Keep warm on low while you cook the catfish and shrimp.

If blackening: combine 2 tbs paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1/2 tsp thyme, 1/2 tsp oregano, 1 tsp salt and 1/2 tsp black pepper in a bowl (reserve small portion if using for dredge). Heat a heavy skillet (cast iron preferred) over medium-high until very hot. Melt 2 tbs butter in the skillet and brush both sides of each catfish fillet with melted butter. Generously coat both sides of fillets with the spice mix, pressing to adhere. Place fillets in the hot skillet and cook 3–4 minutes per side (depending on thickness) until blackened and fish flakes easily. Remove and keep warm.

If frying: heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). In a shallow bowl combine 1 cup flour and 1/2 cup cornmeal with 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika and 1/2 tsp garlic powder. Dip fillets in buttermilk, then dredge in the flour-cornmeal mixture, pressing to adhere. Fry 3–4 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towel–lined plate to drain.

Heat 1 cup vegetable oil in a small skillet to 350°F (175°C) (or reuse frying oil if frying catfish). In a bowl whisk together 1/2 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper. Gradually whisk in 1/2 cup cold sparkling water or beer until batter is smooth but thick enough to coat shrimp.

Pat shrimp dry, then dip each shrimp into the batter, letting excess drip off. Carefully lower shrimp into hot oil and fry in batches 1½–2 minutes until crisp and golden. Remove with a slotted spoon to a wire rack or paper towel to drain. Keep warm in a low (200°F/95°C) oven if necessary.

Plate

Divide the cooked rice between two plates (about 1/2 cup rice per serving). Place a blackened or fried catfish fillet over the rice.

Top

Ladle generous portions (about 1/2–3/4 cup) of hot crawfish étouffée over the catfish and rice.

Finish

Arrange 5–6 hand-battered shrimp on top of the étouffée. Garnish with chopped parsley and lemon wedges. Serve immediately.