Ingredients
For the Catfish
2 catfish fillets; sliced
2 cups: Canola oil
¼ cup Mustard
2 tbsp. Creole seasoning
1 tsp. Onion powder
1 tsp. Garlic powder
1 tsp. Smoke paprika
3 tsp. Hot sauce
1 cup AP Flour
3 tbsp. Corn starch
For the grits
3 cups water
3 cups milk
¼ cup butter
2 teaspoon creole seasoning
1 ½ cups quick grits
1 cup cheese
For the the crawfish sauce
1 cup crawfish tails about
1 tbsp. butter
½ cup onion; finely chopped
½ teaspoon Creole seasoning plus some for crawfish tails
1 tablespoon AP flour
¼ cup seafood stock
½ cup red bell pepper
½ cup green bell pepper
2 cups heavy cream
Directions
Step 1
For the Catfish
Step 1
Clean fish and pat dry.
2 catfish fillets; sliced
Step 2
Season with mustard, Cajun seasoning, lemon pepper, onion powder, garlic powder, hot sauce, and smoked paprika. ( Mustard acts as a binder)
¼ cup Mustard
2 tbsp. Creole seasoning
1 tsp. Onion powder
1 tsp. Garlic powder
1 tsp. Smoke paprika
3 tsp. Hot sauce
Step 3
Combine all the ingredients together and coat with flour and corn starch.
1 cup AP Flour
3 tbsp. Corn starch
Step 4
Using a cast-iron, or heavy bottom skillet, pour oil into skillet and heat to medium. ( 350 F )
2 cups: Canola oil
Step 5
Cook fish on both sides for about 2-3 minutes. Try to cook in batches so the grease won’t overflow.
Step 6
Remove from oil and place on wire rack or paper towel.
Step 7
For the grits
Step 1
In a large pot add water, milk, butter, and salt. Bring to a low boil over medium-high heat while stirring frequently.
1 ½ cups quick grits
2 teaspoon creole seasoning
¼ cup butter
3 cups milk
3 cups water
Step 2
Slowly pour in the grits while stirring constantly with a whisk. Turn heat to low and continue to whisk for one minute
Step 3
Add shredded cheese of choice to grits.
1 cup cheese
Step 4
Continue to stir for about 20-30 minutes or until a creamy consistency.
Step 5
Serve and enjoy!
Step 6
For the Crawfish sauce
Step 1
Clean crawfish tails in cold water with lemon juice.
Step 2
Season crawfish with creole seasoning.
2 teaspoons Creole seasoning plus some for crawfish tails
Step 3
Chop the bell pepper and yellow onion very fine and set in a bowl.
Step 4
In a large skill on medium high heat, combine butter, flour, and sauté veggies until translucent.
½ cup green bell pepper
½ cup red bell pepper
½ cup onion; finely chopped
1 tbsp. butter
1 tablespoon AP flour
Step 5
Increase the heat; add the heavy cream and seafood stock. Stir or whisk until thoroughly combined.
2 cups heavy cream
¼ cup seafood stock
Step 6
Reduce the heat to low; add crawfish to pan and simmer for about 10-15 minutes.
1 cup crawfish tails about
Step 7
Combine grits, fish, and drizzle cream sauce at the top.
Step 8
Serve and Enjoy!
