jmcquown wrote:
> 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
Hehe in a hurry and watching gas crazies here, we went a totally
different direction but I saved your recipe. It was insane here. 80% of
the gas stations out totally. Anyways, for 2 charmers. Sorry, no pics
just now but I have 1 saved where we are midway with some cooked, some
in fryer, and some waiting for their turn.
I'll describe what we did. I resourced (searched alternatives on
google) for some things that I didn't have. Like a normal to Don
breading mix he uses and went back to basics of staples we have here
(he had fun and now likes it better). I resourced (searched) for a
tartar sauce with no pickles as didn't have any.
Here the results.
A flat plate with a lip, 3 in line, happen to be 11 inches across.
Gently graduated.
For the fried fish
Fish: 1.30lbs Catfish fillets (boneless)
- Don cut to nuggets as that fits our deep fryer better
Flour plate- about 1/3 cup flour, 1 tsp salt, 2tsp black pepper
Egg plate- 2 eggs mixed up in a cup and poured in
Potato plate- probably 1/3 cup instant potato flakes
Flour fish well then drop and roll in egg wash then coat in potato
flakes. It took 4 batches for 1.30lbs to fit ours just right without
crowding.
Result. Very tender, very good. I rate this a 4 only because I know it
can be tender but if you use a real scale for your home cooking, 4 is a
very good marker.
My apologies. I was not willing to expend gas just now to get to the
store, even if it is close.
So next is: No Tartar sauce and no pickles or 'relish'.
Tartar sauce with no Pickles
This one suprised me with it's simplicity. I wasn't sure it would work
but in a pinch it really did!
1/2 C Mayo
1 TBSP MS Dash (origional recipe)
Worked! I think I used more mayo and more MS Dash but I was not far
off. I mixed it at about 11am and we taste tested and it seemed a good
alternative. Let is meld in the fridge for 6 or so hours before dinner
and it was actually very good!
All in all a success even if if wasn't as planned but when I asked, I
didn't know we would have a massive sudden gas availability issue here
and I had to resort to what I had here at home. I am sure Jill, you
understand that!
For sides, we had a bunch of fresh cucumber slices with a spicy french
dressing and fresh fruit (Mango and strawberries) that we had on hand.
Is it real Tartar sauce? No. It just works well enough in a pinch and
oddly, it's a good thing on it's own.