On Thursday, May 13, 2021 at 7:32:07 PM UTC-4, wrote:
> 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.
Two or three da ago, I put a chicken breast in with a can of wild and white rice. It had just the right amount of seasoning.