Name: Louisiana Fried Catfish with Crabmeat Topping
Ingredients: 1 tbsp salt; 2 tsp paprika; 1-1/2 tsp garlic powder; 1-1/2 tsp onion powder; 1-1/2 tsp dried sweet basil leaves; 1 tsp dried thyme leaves; 1 tsp black pepper; 1/4 tsp dried oregano leaves; 1/2 tsp white pepper; 6 catfish fillets, 5 to 6 oz. ea.; 1 cup milk; 1 tbsp plus 1 tsp prepared Dijon mustard; 1 egg; 5 tbsp unsalted butter; 2 tbsp Seasoning Mix (from above); 1/2 cup chopped green onion tops; 1/4 cup chopped fresh parsley; 1 tsp minced fresh garlic; 1/2 pound lump crabmeat picked over for shells and cartillage; 1 cup heavy cream; 1 1/2 cup all-purpose flour; 1 cup vegetable oil

Louisiana Fried Catfish with Crabmeat Topping

Ingredients

1 tbsp salt
2 tsps paprika
1-1/2 tsp garlic powder
1-1/2 tsp onion powder
1-1/2 tsp dried sweet basil leaves
1 tsp dried thyme leaves
1 tsp black pepper
1/4 tsp dried oregano leaves
1/2 tsp white pepper
6 catfish fillets, 5 to 6 oz. ea.
1 cup milk
1 tbsp plus 1 tsp prepared Dijon mustard
1 egg
5 tbsp unsalted butter
2 tbsp Seasoning Mix (from above)
1/2 cup chopped green onion tops
1/4 cup chopped fresh parsley
1 tsp minced fresh garlic
1/2 pound lump crabmeat picked over for shells and cartillage
1 cup heavy cream
1 1/2 cup all-purpose flour
1 cup vegetable oil

Instructions

Makes 6 Servings. Combine the seasoning mix ingredients thoroughly in a small bowl. Sprinkle the catfish fillets on both sides with a total of 2 tsp of the seasoning mix, and rub it in with your hands. Combine the flour and the remaining seasoning mix in a shallow pan. Remove the fish from the refrigerator. Heat the oil in a 12-inch skillet over high heat. While the oil is heating, remove 3 fillets from the marinade and dredge in the seasoned flour, one at a time. When the oil is very hot, add the floured fillets to the skillet. Fry, turning several times, until brown and very crispy on both sides, about 8 to 10 minutes. Remove the fillets and drain on paper towels. Repeat with the remaining catfish, making sure the oil is very hot before adding the fish to the skillet. Warm the sauce for serving. Allow 1 catfish fillet topped with a generous 1/3 cup sauce per person.

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Rnbowgrl

Jul 23, 2018

Ok, I was really excited when I saw the name of this recipe but it seems part of the recipe has gone MIA. The catfish seasoning and frying part sound so yummy but perhaps you may consider changing the name to fried catfish or add the info for the sauce crab part...I'd love to see and make it!

wpam61 6749249

Jan 19, 2016

This recipe needs to be explained so much better. First, if there is a seasoning rub...those ingredients should be under a heading for rub. Second, if there is a sauce, those ingredients should also be under a heading for the sauce. The recipe tells you to rub the seasoning in the fish. Another line or two after it says to take the fish from the marinade. What marinade?? Then after frying the fish, you serve it with sauce. What sauce?? Very poorly written.