jmcquown 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.
>
> Jill


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