FraidKnot
Washing Up
I like to try things in restaurants and then duplicate them at home. I had this dish on my birthday at the Bayou Bar & Grill in midtown Memphis a number of years back. Came home and tried to duplicate it but couldn't quite get it right. Then I emailed the chef at the restaurant and he replied, "You're very close but you forgot the celery!" Dang! Anyway, here is the dish. It's fantastic.
2 lbs. catfish fillets
seasoned flour
olive oil
butter
diced onions and garlic or shallots
diced bell pepper
diced celery
1/2 c. crawfish tail meat
4 large shrimp, chopped
whole cream
salt & cayenne pepper
Lightly coat the catfish fillets in seasoned flour. Pan fry in olive oil until lightly browned. Plate and hold in a warm oven. In another pan, saute the onion and garlic (or shallots) with the bell pepper and celery in butter until tender. Add the crawfish tail meat and shrimp and saute until just pink. Stir in some cream; season with salt and a little cayenne pepper. Pour this mixture over the catfish and serve. Serves 4.
2 lbs. catfish fillets
seasoned flour
olive oil
butter
diced onions and garlic or shallots
diced bell pepper
diced celery
1/2 c. crawfish tail meat
4 large shrimp, chopped
whole cream
salt & cayenne pepper
Lightly coat the catfish fillets in seasoned flour. Pan fry in olive oil until lightly browned. Plate and hold in a warm oven. In another pan, saute the onion and garlic (or shallots) with the bell pepper and celery in butter until tender. Add the crawfish tail meat and shrimp and saute until just pink. Stir in some cream; season with salt and a little cayenne pepper. Pour this mixture over the catfish and serve. Serves 4.
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