On 5/11/2021 7:50 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 5/11/2021 6:39 PM, cshenk wrote:
>>> Hi, looking for Catfish ideas folks here have actually used and
>>> liked.
>>>
>>> We will probably do the normal breaded and fried this time but like
>>> ideas for other ways you actually done and liked.
>>>
>> I've got a couple of ideas but it depends on how much time you care
>> to spend.
(snipped first recipe for "stuffed flounder")
>>
>> The second recipe I also re-created after eating it at The Bayou Bar
>> and Grill in Memphis. (I just love doing that! Dissect a recipe
>> eaten in a restaurant based on the taste and re-create it at home.)
>>
>> Catfish Acadian:
>>
>> 2 lb. catfish fillets (you could use any mild white fish)
>> seasoned flour for coating
>> olive oil
>> butter
>> diced onions, garlic and/or shallots*
>> diced bell pepper
>> diced celery
>> 1/2 lb. crawfish tail meat, thawed
>> 3 large raw shrimp, shelled and chopped
>> 1/2 pint or a tad more, whole cream
>> salt & cayenne pepper to taste
>>
>> Lightly coat the catfish fillets in seasoned flour. Pan fry in olive
>> oil with a bit of butter until golden brown and tender. Plate and hold
>> in a warm oven.
>>
>> There are no measurements, per se, for most of this. Eyeball it.
>> This serves 2 people.
>>
>> In another pan, saute the onion, garlic/shallots with the bell pepper
>> and celery in butter and oil until tender and translucent. Add the
>> crawfish tail meat (it's already cooked, just needs a quick heat) and
>> the shrimp and cook until just pink. Stir in the cream. Season with
>> salt and cayenne pepper. Spoon the crawfish/shrimp sauce over the pan
>> fried catfish.
>>
>> *I use garlic; the chef told me they use a combination of both. Yes,
>> I actually called and talked with the chef. He was not at all
>> hesitant to discuss it since I started off with "Here's what I did
>> but it's missing something." Turns out I'd forgotten the celery.
>> Ooops! There's that "trinity" thing again. I knew better, simply
>> forgot it. Then he mentioned shallots but the quantity is hardly
>> worth making the distinction. He was actually quite pleased that I
>> liked the dish well enough to re-create it at home. It really is
>> delicious!
>>
>> HTH,
>>
>> Jill
>
> Bless you! The second one is what I want to try first. Sounds
> delicious and outside my normal!
>
That recipe is the quickest and the easiest and so very delicious. I
take it you can find crawfish tail meat? The quick very tasty sauce for
this dish is absolutely incomplete without it. And, of course, the
celery. LOL I'll never forget it again.

If you try it please do report back.

Jill