Catfish Orleans Recipe

Rinse the rice under cold water until the water runs clear. Combine rice, 4 cups water, 1/2 tsp salt and 1 tbsp butter (optional) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 18–20 minutes until tender. Remove from heat and let rest, covered, 5 minutes; fluff with a fork and keep warm.

Melt 4 tbsp butter with 1 tbsp oil in a heavy skillet over medium heat. Add the diced onion, celery and green pepper. Sauté until vegetables are softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Stir in 3 tbsp flour and cook, stirring constantly, 2–3 minutes to cook the raw flour taste and start a light blond roux. Add 1 tbsp tomato paste and cook 30 seconds more, stirring to incorporate.

Slowly whisk in 2 cups stock until smooth. Add the bay leaf, 1 tsp Creole seasoning, 1/2 tsp hot sauce (optional) and bring to a gentle simmer. Cook, stirring occasionally, 6–8 minutes until slightly thickened.

Add the crawfish tails and simmer 3–4 minutes just until heated through. Taste and adjust seasoning with salt and pepper. Stir in 2 tbsp chopped parsley and remove bay leaf. Keep warm on low heat while finishing other components.

Heat about 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C) for frying. If you will serve the shrimp alongside blackened catfish and do not want to deep-fry, you can shallow-fry in 1/2" oil; adjust times accordingly.

In a bowl whisk 1/2 cup flour, 2 tsp cornstarch, 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1 beaten egg and slowly add 1/2 cup cold club soda until a slightly thick, bubbly batter forms. Keep batter cold until ready to use.

Pat shrimp dry. Working in small batches, dip shrimp into batter, allowing excess to drip off, then carefully place into hot oil and fry 2–3 minutes until golden and cooked through. Transfer to a wire rack or paper towels to drain. Keep warm in a low oven (200°F / 95°C) if needed.

Pat the catfish fillets dry and season lightly with salt and pepper. Choose blackened or fried preparation:

Blackened

Heat a large cast-iron skillet over medium-high until very hot. Add 4 tbsp butter and let it foam. Sprinkle both sides of each fillet generously with 2 tbs Cajun blackening seasoning. Place fillets in the skillet and cook 3–4 minutes per side (depending on thickness) until well-charred at the edges and cooked through (internal temp ~145°F / 63°C). Remove to a plate and tent with foil to keep warm.

Fried

If frying instead, combine 1 cup flour, 1/2 cup cornmeal, 1 tsp salt and 1 tsp black pepper in a shallow dish. Heat oil to 350°F (175°C). Dredge fillets in the flour mixture, shaking off excess, and carefully fry 3–5 minutes per side until golden brown and cooked through. Drain on a rack or paper towels and keep warm.

Divide the cooked rice among 4 warm plates (about 1/2 cup cooked rice per plate if serving 4; adjust as needed). Place one catfish fillet over the rice on each plate.

Spoon a generous portion (about 1/2 cup) of the warm crawfish étouffée over and around each fillet so the sauce covers the rice and fish.

Arrange 3 hand-battered shrimp on top of each fillet. Spoon a little extra étouffée or pan juices over the shrimp if desired.

Garnish with sliced green onions, remaining chopped parsley, a lemon wedge and a drizzle of hot sauce if you like. Serve immediately.