Chef John Folse: Pan-fried catfish with shrimp creole

Chef Folse Makes Catfish with Shrimp Creole
Updated: Jun. 6, 2018 at 10:52 AM CDT
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(WVUE) - This recipe gives you the best of both worlds: crispy-fried catfish fillets and spicy Shrimp Creole. Normally, Shrimp Creole is served as an entrée over rice, but in this case it has become the sauce for the catfish fillets. Feel free to serve the dish over rice or pasta.

Prep Time: 1½ Hours

Yields: 8 Servings

Ingredients for Catfish:

8 (6-ounce) catfish fillets

1½ cups milk

1 cup flour

1 cup finely ground yellow or white cornmeal

1 tbsp Creole seasoning

½ tsp cayenne pepper

salt and freshly ground black pepper to taste

granulated garlic to taste

vegetable oil for deep-frying

¼ cup chopped parsley for garnish

Method for Catfish:

Preheat oven to 300°F. In a shallow dish, combine fillets and milk. Cover and refrigerate 1 hour. Prepare Shrimp Creole at this time. When ready to cook fish, in a bowl, combine flour, cornmeal, Creole seasoning, cayenne, salt, pepper and granulated garlic. Mix to combine well then set aside. In a large skillet over medium-high heat, heat 1 inch oil to 375°F. Working in batches, remove fillets from milk, letting excess drip back into dish. Dredge well with cornmeal mixture, shaking off excess, and gently slip into hot oil. Fry 3–5 minutes or until golden brown on both sides, turning once. Using tongs or a wire skimmer, remove fish from pan and drain on paper towels. Place in oven to keep warm. To serve, place fish on 8 warm serving plates, top with an equal portion of hot Shrimp Creole and garnish with parsley.

Ingredients for Shrimp Creole:

1 pound (21–25 count) shrimp, peeled and deveined
½ cup vegetable oil
½ cup flour
½ cup diced onions
½ cup diced celery
½ cup diced bell peppers
1 tbsp minced garlic
1 cup tomato sauce
½ cup diced tomatoes
3 cups shellfish stock
½ cup chopped green onions
¼ cup chopped parsley
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste

Method for Shrimp Creole:

In a large, heavy-bottomed saucepan, heat oil over medium-high heat. Whisk in flour, stirring constantly until a light brown roux is achieved. Add onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted. Blend in tomato sauce and diced tomatoes. Slowly add shellfish stock, stirring constantly until a sauce-like consistency is achieved. Cook approximately 15 minutes, stirring occasionally. Additional stock may be added if mixture becomes too thick. Add shrimp, green onions and parsley then cook 5 minutes. Season with salt, pepper and granulated garlic. Set aside and keep warm until ready to serve.