Catfish Orleans Recipe

Rinse the rice under cold water until water runs clear. Combine rice, 2 cups water and 1 tablespoon butter in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered for 5 minutes; fluff with a fork.

While rice cooks, pat catfish fillets dry and season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Pat shrimp dry and set aside in refrigerator. Measure and arrange other ingredients (mise en place).

In a medium saucepan over medium heat, melt 4 tablespoons butter. Add the chopped onion, celery and green pepper (the “holy trinity”) and sauté until softened, about 5–7 minutes.

Sprinkle 4 tablespoons flour over the vegetables and stir to coat. Cook the flour with the vegetables 2–3 minutes to remove raw flour taste, stirring constantly to avoid burning.

Slowly whisk in 1 cup seafood or chicken stock until smooth. Add 1 tablespoon tomato paste, 1 bay leaf, 1 teaspoon Cajun seasoning, 1 teaspoon hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer and cook 6–8 minutes to thicken, stirring occasionally.

Stir in the crawfish tails and simmer 2–3 minutes just to heat through and meld flavors. Remove bay leaf. Taste and adjust seasoning. Stir in chopped parsley and sliced green onions off heat. Keep warm on the lowest heat or cover to hold.

Heat 2 cups vegetable oil in a heavy skillet or pot to 350°F (175°C). If you don’t have a thermometer, heat until a small piece of bread sizzles and browns in about 1 minute.

Make batter

Whisk together 1/2 cup flour, 2 teaspoons cornstarch, 1/4 teaspoon baking powder, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in 1/2 cup very cold club soda or beer until a smooth batter forms; it should be slightly thick but still pourable. Keep batter cold.

Dip each shrimp into the batter, letting excess drip off, then carefully place into hot oil in batches (do not overcrowd). Fry 1.5–2.5 minutes until golden and crisp. Transfer to a paper towel-lined tray and keep warm in a low oven (200°F/95°C) while you finish remaining shrimp and other components.

Option A — Blackened (skillet): Combine paprika, onion powder, garlic powder, cayenne, thyme, oregano, 1 tsp salt and 1/2 tsp black pepper in a small bowl. Pat fillets with buttermilk if using, then press both sides into the spice blend to coat. Heat 3 tablespoons butter or oil in a cast-iron skillet over medium-high heat until smoking hot. Add fillets and cook 3–4 minutes per side (depending on thickness) until a dark crust forms and fish flakes easily with a fork.

Option B — Fried: In a shallow dish, whisk together 1 cup flour and 1/2 cup cornmeal with the same spice blend (paprika, onion powder, garlic powder, cayenne, thyme, oregano, salt and pepper). If used buttermilk, dip fillets in buttermilk then dredge in flour/cornmeal mixture. Heat 2 cups oil in a deep skillet to 350°F (175°C). Fry fillets 3–5 minutes per side until golden and cooked through. Transfer to paper towels to drain and keep warm.

Keep cooked catfish warm while plating.

Divide the cooked rice between 2 plates (about 1/2 cup cooked rice per serving if making 2 servings).

Place one catfish fillet on top of the rice on each plate.

Spoon a generous ladle (about 1/2 cup) of warm crawfish étouffée over the catfish and rice.

Arrange 3–4 hand-battered shrimp on top of each portion. Garnish with chopped parsley and a lemon wedge. Serve immediately.