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Friday, October 8, 2010

Pan Fried Catfish with Creole Sauce served in a bed of Greens

This recipe has a lot of steps, but it is not as complicated as it sounds. Give it a try and I think that you'll find that it is well worth the time! Also, the sauce can be made the day before to save time.

For Creole Seafood Seasoning:
2 tablespoons salt
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoon dried oregano, crumbled

Combine all ingredients in a small bowl and store in airtight container.

For Creole Sauce:
2 tablespoons vegetable oil
3/4 cup diced onion
1/3 cup diced green bell pepper
1/2 cup diced celery
1 large garlic clove, minced
2 cups peeled, chopped ripe tomatoes
1 1/2 cups canned chicken broth
1/8 teaspoon paprika
1 small bay leaf
Dash Tabasco
1 tablespoon cornstarch dissolved in 1 tablespoon water
1/4 cup chopped scallions

Heat oil in a heavy large saucepan over medium-low heat. Add 3/4 cup diced onion, bell pepper, celery and garlic and cook until onion is translucent, stirring occasionally, about 10 minutes. Mix in tomatoes, broth, paprika, bay leaf and Tabasco and bring to boil. Reduce heat. Stir in dissolved cornstarch and simmer until sauce thickens, stirring constantly. Season with salt and pepper. Stir in scallions. Remove bay leaf. (Can be prepared 1 day ahead. Cover and refrigerate.)

For Greens:
3 ounces bacon, chopped
1/2 cup chopped onion
8 cups torn, trimmed collards

Cook bacon in heavy large skillet over medium heat until fat is rendered. Add chopped onion and cook until bacon and onion are brown, stirring frequently, about 5 minutes. Add greens and stir until wilted, about 2 minutes. Season with salt and pepper. Keep warm.

Reheat Creole Sauce over medium-low heat.

For Fish:
2 pounds catfish fillets
Creole or Dijon mustard
Creole Seafood Seasoning

1 cup flour
1/2 cup corn meal
1 1/2 teaspoons Creole Seafood Seasoning
1/4 cup butter

Rub fish with mustard and seasoning. Put on a plate. Chill 1 hour.

Combine flour, corn meal and 1 1/2 teaspoons Creole Seafood Seasoning
on plate. Dredge fish in mixture, shaking off excess. Melt butter in heavy
large skillet over medium heat. Add fish and cook until golden brown and
cooked through, about 4 minutes per side.

Spread greens on plates. Top with fish. Spoon sauce over. Serve immediately with hot Hush Puppies.

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