Description
A flavorful Southern meal featuring crispy fried catfish, savory dirty rice, and a rich Cajun crawfish cream sauce.
Ingredients
Scale
- 1 lb catfish fillets
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 2 large eggs
- 1/4 cup milk
- Vegetable oil for frying
- 1 tbsp butter
- 1/2 cup chopped yellow onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 2 cloves garlic, minced
- 1 cup cooked white rice
- 1/4 cup chicken broth
- 1/4 cup chopped cooked chicken liver
- 1/4 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup heavy cream
- 1/4 cup cooked crawfish tails
- 1 tbsp chopped fresh parsley
Instructions
- In a shallow dish, whisk together flour, cornmeal, salt, black pepper, and cayenne pepper.
- In another shallow dish, whisk eggs and milk.
- Dip each catfish fillet first in the egg mixture, then dredge in the flour mixture, ensuring it’s well coated.
- Heat about 2 inches of vegetable oil in a large skillet or Dutch oven to 375°F (190°C).
- Carefully place coated catfish fillets in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through. Remove from oil and drain on paper towels.
- For the dirty rice, melt butter in a skillet over medium heat. Add onion, bell pepper, and celery; cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in cooked white rice, chicken broth, chopped chicken liver, thyme, sage, black pepper, and cayenne pepper. Cook, stirring occasionally, until heated through and liquid is absorbed, about 5-7 minutes.
- For the sauce, in a small saucepan, melt butter over medium heat. Add chopped onion, bell pepper, and celery; cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute.
- Stir in heavy cream and cooked crawfish tails. Simmer gently for 3-5 minutes until sauce thickens slightly. Stir in fresh parsley.
- Serve fried catfish over dirty rice, topped with Cajun crawfish cream sauce.
Notes
- Ensure the oil is at the correct temperature for crispy catfish.
- Adjust cayenne pepper to your spice preference.
- You can substitute shrimp for crawfish if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
Keywords: fried catfish, dirty rice, cajun crawfish cream sauce, southern food, seafood recipe