Fried Catfish Orleans Recipe

Prep and brine

Pat catfish fillets dry with paper towels. In a shallow dish combine buttermilk and hot sauce. Add fillets, turn to coat, and let sit 20–30 minutes in the refrigerator to tenderize and flavor.

Make the dredge

In a wide shallow bowl or plate whisk together flour, cornmeal, Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper until evenly combined.

Heat oil

Pour vegetable oil into a large heavy skillet or cast-iron pan to a depth of about 1/4 inch (approximately 1 cup). Heat over medium-high until it reaches 350°F (175°C) or until a pinch of flour sizzles and browns gently within 10–15 seconds.

Dredge and fry

Remove one fillet at a time from buttermilk, letting excess drip off, then press both sides into the flour mixture to coat well. Shake off excess. Fry fillets in batches without crowding the pan, about 3–4 minutes per side, until golden brown and the fish flakes easily with a fork (internal temp ~145°F / 63°C). Transfer to a wire rack or paper towel-lined plate to drain and keep warm.

Make a light roux and aromatic base

In a medium saucepan over medium heat melt the butter with the olive oil. Add the diced onion, bell pepper, and celery (the 'holy trinity') and sauté 5–6 minutes until softened and translucent. Add the minced garlic and tomato paste and cook 1 minute more.

Build the étouffée

Sprinkle the 3 tbs flour over the vegetables and stir continuously to combine, cooking 2–3 minutes to remove raw flour taste (you want a light blond roux). Slowly whisk in the stock, ensuring there are no lumps. Add Worcestershire sauce, Creole/Cajun seasoning, thyme, bay leaf, and bring to a gentle simmer.

Finish with crawfish

Simmer the sauce 6–8 minutes until slightly thickened. Add the cooked crawfish tails and simmer 2–3 minutes just to heat through and marry flavors. Remove bay leaf, stir in lemon juice and adjust seasoning with salt and pepper to taste. Keep warm.

Cook the rice

Rinse the rice briefly under cold water until the water runs clearer. In a small saucepan combine rice, water, salt, and butter. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Plate and serve

Spoon a bed of rice onto each plate (about 1/2 cup cooked rice per serving). Ladle a generous portion of crawfish étouffée over the rice. Place a fried catfish fillet on the side or on top of the étouffée. Garnish with sliced green onions and lemon wedges. Serve immediately while hot.