On 5/12/2021 11:21 PM, cshenk wrote:
> 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.

Fortunately no one in my area panicked. There has not been a run on
gasoline, no lines, no closed pumps/stations and no jack in price.
Pretty much business as usual. I filled up my car this morning on the
way to work but I needed to do that anyway.

> 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.
>
(snippage)
>
> 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!
>
I understand resorting to using what you have at home, of course. We've
all had to "make do" before. So far the gasoline panic/shortage
seems to have skipped these sea islands. Knock wood.

> 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.
>
Not being a fan of tartar sauce all I can say is I'm glad you enjoyed
it! I like the use of potato flakes in the fish coating. I've done
that with baked chicken and liked it. Might have to try it on fish
sometime.

Jill