bruce bowser wrote:

> 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.


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