Catfish Louisiana Recipe

Name: Catfish Louisiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 4 tablespoons vegetable oil; 2 tablespoons flour; 1/4 small onion, peeled and chopped; 1/2 celery, chopped; 1/4 green bell pepper, seeded and chopped; 1 garlic clove, peeled and minced; 1 cup shrimp stock or 1 cup clam juice; 1/4 cup dry white wine (Chardonnay, Sauvignon Blanc or Pinot Grigio are all very good); 1/4 teaspoon seasoning salt; 1/4 teaspoon paprika; 1/4 teaspoon Tabasco sauce (or other Louisiana-style hot pepper sauce); salt, to taste; 4 ounces shrimp, cooked and peeled; 1 tablespoon green onions or 1 tablespoon scallion, chopped; 1 tablespoon parsley, chopped (fresh is best); Catfish; oil, for frying; 2 eggs; 1/2 cup milk; 1/2 cup buttermilk; 1 tablespoon seasoning salt; 32 ounces catfish fillets; 3 cups all-purpose flour

Servings: persons

Sauce
4 tablespoons vegetable oil
2 tablespoons flour
1/4 small onion, peeled and chopped
1/2 celery, chopped
1/4 green bell pepper, seeded and chopped
1 garlic clove, peeled and minced
1 cup shrimp stock or 1 cup clam juice
1/4 cup dry white wine (Chardonnay, Sauvignon Blanc or Pinot Grigio are all very good)
1/4 teaspoon seasoning salt
1/4 teaspoon paprika
1/4 teaspoon Tabasco sauce (or other Louisiana-style hot pepper sauce)
salt, to taste
4 ounces shrimp, cooked and peeled
1 tablespoon green onions or 1 tablespoon scallion, chopped
1 tablespoon parsley, chopped (fresh is best)
Catfish
oil, for frying
2 eggs
1/2 cup milk
1/2 cup buttermilk
1 tablespoon seasoning salt
32 ounces catfish fillets
3 cups all-purpose flour

1
Make roux: Heat 2 tablespoons oil in a small pan and add the flour; cook over low heat for about five minutes, stirring constantly to prevent scorching.
2
Set to the side.
3
Heat remaining oil over medium heat in another saucepan; add vegetables and cook for two minutes, taking care not to scorch the garlic.
4
Add shrimp stock or clam juice, wine, seasoned salt, paprika, tabasco and salt.
5
Whisk in the roux and cook until thickened, about three minutes.
6
Add cooked shrimp, green onions and parsley; simmer for a minute.
7
Keep warm.
8
To make catfish: Heat six inches of oil in a large, heavy pot or deep fryer to 350u00b0F.
9
Beat eggs and milks until combined; add 1 1/2 teaspoon seasoned salt.
10
Stir remaining seasoned salt into flour.
11
Dredge the fish in flour, dip into egg mixture, then flour again.
12
Drop the fish into the hot oil and fry until golden, about five minutes.
13
To serve: Top the catfish with warm sauce and serve over steamed white rice.

915

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Sauce, 4 tablespoons vegetable oil, 2 tablespoons flour, 1/4 small onion, peeled and chopped, and more.

Yes, Catfish Louisiana falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catfish Louisiana

How did you like this recipe?

Frequently Asked Questions