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1
For the catfish: To marinate the catfish, place the fillets and buttermilk in a flat bottomed container.
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2
Allow to marinate in the fridge for a minimum 30 minutes, maximum 1 day.
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3
Preheat a fryer to 350 degrees F with vegetable oil.
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4
Before frying, remove the catfish from the marinade and allow any excess buttermilk to drip off.
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5
Season the cornmeal with salt and pepper.
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6
Coat a fillet with flour, then egg wash, then seasoned cornmeal and repeat the process with the remaining fillets before frying.
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7
Fry until the catfish reaches 145 degrees F, 4 to 5 minutes.
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8
Remove from the fryer and allow to drain any excess oil on a plate with paper towels.
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9
For the sauce: In a medium saucepan over medium heat, add the butter and melt.
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10
Next, add the onions, peppers and celery and sweat until translucent.
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11
Then stir in the flour, seafood seasoning and garlic to thicken the butter.
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12
This will take 1 to 2 minutes.
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13
Next, add the cream and reduce the heat to medium-low.
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14
Cook until the cream sets.
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15
Finally, add the crawfish and whisk to blend, cooking for final 2 minutes.
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16
To serve, place 1/2 cup grits or polenta on the plate, then a quarter of the prepared crawfish sauce and top with a crisp cooked fish.
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17
Finish with green onions or chives.
