Catfish Louisiana

Ingredients:
2 - 8 oz. catfish fillets
2 cups Cooking Oil
Batter for Catfish:
2 eggs
one-half cup buttermilk
one-half cup milk
3 cups flour
1 tablespoon Boo Boo’s Cajun Shaker Seasoning
Sauce:
2 tablespoons cooking oil
one quarter cup chopped onion
one quarter cup chopped bell pepper
one quarter cup chopped celery
1 clove minced garlic
1 cup shrimp stock or chicken stock
one quarter cup white wine
one quarter teaspoon Boo Boo’s Cajun Shaker Seasoning
one quarter teaspoon paprika
one quarter teaspoon Boo Boo’s hot sauce
salt to taste
4 tablespoons white roux
(2 tablespoons flour and 2 tablespoons cooking oil blended together)
1 cup cooked peeled shrimp***
1 tablespoon chopped parsley
1 tablespoon chopped green onions
2 cups cooked rice
 
 
 
Directions:
For frying:
1. Heat cooking oil to 350 degrees.*
2. In a bowl beat eggs, milk and buttermilk until thoroughly mixed.
3. Place flour in another bowl. Divide Boo Boo’s Cajun Shaker Seasoning among egg batter and flour.
4. Dredge filet of catfish in flour , then dip in egg batter, and then dredge back in flour.
5. Drop filet in heated oil and fry until golden brown, approximately 4 to 5 minutes or until fish floats.
6. Keep in warm oven while making sauce.
Sauce:
1. Heat 2 tablespoons cooking oil in saucepot. Add onion, celery, bell pepper and sauté for 1 minute.
2. Add garlic and sauté an additional 1 minute.
3. Add stock, white wine, Boo Boo’s Cajun Shaker Seasoning, paprika, hot sauce and salt to taste.
4. Whip in white roux until sauce thickens.** Add cooked shrimp, green onions and parsley.
5. Simmer for additional 1 minute. Top fried catfish with sauce. Serve with rice.
Yields 2 servings.
*If frying more than 2 portions of catfish, remember to allow frying oil to come back up to 350 degrees.
**If sauce thickens to much after adding white roux, thin with small amount of shrimp stock or white wine
***Crabmeat or crawfish may be substituted for shrimp.