Catfish Orleans Recipe

Rinse the rice under cold water until the water runs mostly clear. Combine rice, 4 cups water (or chicken stock) and 1 tablespoon butter in a medium saucepan. Bring to a boil, reduce to low, cover and simmer 18 minutes. Remove from heat and let stand 5 minutes, covered, then fluff with a fork.

Pat catfish fillets dry with paper towels. If using, pour buttermilk over fillets and let sit 15 minutes in the refrigerator (optional — helps adhesion and tenderness). Meanwhile, devein and pat dry shrimp and season lightly with a pinch of salt and pepper.

Sweat the vegetables

In a medium saucepan or skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon oil. Add the diced onion, bell pepper, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Make the roux and build the sauce

Push the vegetables to one side, add the remaining 2 tablespoons of butter. Sprinkle 3 tablespoons flour over the mixture and stir constantly, cooking the flour into the fat for 2–3 minutes to remove the raw taste (you want a blond roux, not dark). Stir in 1 tablespoon tomato paste, then slowly whisk in 1.5 cups chicken stock until smooth and slightly thickened.

Simmer with crawfish

Add the crawfish tails, Creole seasoning, hot sauce, bay leaf, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently for 6–8 minutes until the crawfish are heated through and the sauce is glossy. Stir in 1 teaspoon lemon juice, chopped parsley and sliced green onions. Remove bay leaf and keep warm. Taste and adjust seasoning.

Prepare dredges

Set up a dredging station: bowl with beaten eggs (2) mixed with a splash of water or buttermilk if using; a shallow plate with the flour + cornmeal + blackening seasoning + 1 tsp kosher salt + 1/2 tsp black pepper. For blackened option skip the egg wash and press fillets directly into the spice-flour mixture so the spices coat the surface.

Blackened method

If blackening, heat a large cast-iron skillet over medium-high until very hot. Add 1 tablespoon butter or oil to coat. Pat fillets dry, coat liberally and evenly with the spice-flour mix on both sides. Place fillets in hot skillet and sear 3–4 minutes per side until a dark crust forms and fish flakes easily (internal temp ~145°F/63°C). Transfer to a warm plate and tent with foil.

Fried method

If frying, heat 1 to 1.5 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Dredge fillets in the egg wash, then in the flour-cornmeal-spice mixture, pressing to adhere. Fry fillets in batches 3–4 minutes per side until golden brown and cooked through. Drain on a wire rack or paper towel-lined plate and keep warm.

Mix batter

In a bowl whisk together 3/4 cup flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 3/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in the egg and about 1/2 cup ice-cold sparkling water just until combined — batter should be slightly thick but loose enough to coat shrimp. Keep batter cold by placing the bowl over a larger bowl of ice if possible.

Fry shrimp

Heat 2 cups vegetable oil in a deep skillet to 350°F (175°C). Dip each shrimp into the batter and carefully place into the hot oil. Fry in batches until golden and crisp, about 1.5–2 minutes per side. Remove with a slotted spoon and drain on a rack or paper towels. Season immediately with a light sprinkle of salt.

Divide the cooked rice among 4 warm plates (about 1/2 cup cooked rice per serving if rice yields about 4 cups cooked; adjust to preference). Place one catfish fillet on top of each rice bed.

Spoon a generous ladle (about 1/3 to 1/2 cup) of hot crawfish étouffée over each fillet so it cascades onto the rice.

Arrange 3 battered shrimp on top of each portion. Garnish with chopped parsley, sliced green onions and a lemon wedge. Serve immediately with hot sauce on the side if desired.