Discover the Flavor of Louisiana: Fried Catfish topped with Crawfish Au Gratin Sauce
Recipe provided by Cafe des Amis
- Skill Level: Intermediate
- Servings: 2
- Total Time: 1 hour
- Active Prep: 30 minutes
Crawfish Au Gratin Sauce Ingredients:
- 5 tablespoons butter
- 3/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 tablespoon minced garlic
- 5 tablespoons flour
- 1 tablespoon sugar
- 3/4 tablespoon chicken base
- 3/4 tablespoon crab base
- 1/4 tablespoon granulated garlic
- 1/8 teaspoon dried basil
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- Pinch of dried thyme
- 3 cups milk
- 1/4 cup white wine
- 4 ounces American cheese, cut into cubes
- 1 pound peeled crawfish tails
- 2 tablespoons sliced green onions
Fried Catfish Ingredients:
- 2 catfish fillets (4 ounces each)
- Creole seasoning, to taste
- 2 eggs
- 2 cups milk
- 2 cups flour
- 2 cups cornmeal
- Cottonseed oil for frying
Instructions:
- Prepare the sauce: Fire up a heavy skillet over medium heat and melt the butter. Saut onions, green bell peppers, and garlic until tender and fragrant. Stir in flour to create a blond roux, cooking for about 2 minutes. Blend in sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne, and thyme. Gradually add milk and white wine, stirring constantly until thickened, around 6 minutes. Melt in the American cheese until smooth, then gently fold in crawfish tails and simmer for 4 minutes. Finish with green onions for a fresh pop just before serving.
- Cook the catfish: Season fillets generously with Creole seasoning. Whisk eggs with milk in a bowl. Dredge fish in flour, dip in the egg mixture, then coat thoroughly in cornmeal for that perfect crunch. Heat cottonseed oil to 350F (175C) and fry until golden and irresistible, 7-8 minutes.
- Serve: Plate your crispy catfish and lavish it with the creamy crawfish au gratin sauce. Dive into this Cajun masterpiece!
This chef-crafted dish captures authentic Louisiana vibrancyperfect for home cooks ready to impress. Though untested for kitchens, it'll transport you to Cajun heartland.
Recipe courtesy of Cafe des Amis, 2011
