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Louisiana Lacy's Catfish

For Blackening Fish
4 Whole catfish fillets
1/4 c Melted butter
1/4 c Red Lobster Cajun Seasoning


Sauce
1 c Heavy whipping cream
2 tb Shallots; 1/8" dice
1 tb Vegetable oil
1/2 c White wine
2 tb Red Lobster Cajun Seasoning
2 tb Fresh chopped parsley
1/4 c Sour cream
6 oz Bay shrimp; cooked


TO MAKE BAY SHRIMP SAUCE: 1) Sauté shallots in vegetable oil until translucent 2) Add white wine and simmer until reduced by two thirds 3) Add heavy cream and simmer until reduced by one third 4) Add seasoning, parsley and sour cream and simmer 1 minute 5) Stir in Bay Shrimp and keep hot until serving


TO MAKE LOUISIANA LACY'S CATFISH: 1) Preheat a cast iron skillet (the hotter, the better) 2) Dip or brush catfish fillets with melted butter 3) Sprinkle 1 tablespoon of seasoning evenly on each side of fish 4) Cook over high heat until a dark brown (almost black) crust is formed 5) Turn over and cook other side 5) Place fish on plate and top with Bay Shrimp Sauce.


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