Catfish Tony

Recipes / Catfish Tony

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Recipe

There’s nothing like topping your seafood with more seafood, and it doesn’t get more Louisiana than a catfish & crawfish combo. Throw in some of our Etouffée, and you’ve got yourself an iconic Cajun entree. Careful you don’t get hooked!

Ingredients

  • Four 7 oz catfish filets
  • 1 package of Louisiana Fish Fry Products Etouffée Base
  • 1 package of Louisiana Fish Fry Products Seasoned Fish Fry
  • 5 Tbsp. of butter
  • 2 cups water
  • 1 lb. crawfish tails
  • 4 cups cooked rice

    PREPARATION

    Melt butter in saucepan. Add Louisiana Fish Fry Products Etouffée Base and stir over low heat until the mixture is medium brown. Stir in 2 cups water, mix well and bring to a boil, stirring often. Add crawfish tails to mixture and return to boil. Reduce heat and cook 15 minutes. Remove saucepan from heat and let stand an additional 15 minutes. Prepare and fry catfish filets using the instructions located on our Louisiana Fish Fry Products Seasoned Fish Fry package. In a serving dish, spoon etouffée over rice, place catfish on top, and then ladle additional etouffée on top of the catfish.

    PRO TIPS

    Seafood Temperatures

    Keep all seafood below 40 degrees, in the coldest part of your refrigerator, for one or two days at most. Exceptions include live oysters, which can keep up to a week if stored cupped side down, wrapped in damp towels or newspapers. Live crawfish should be cooked on the day they’re purchased.

    Fry in Batches

    When frying big quantities, work in batches. Keep your oven heated to 200 degrees and place your finished food atop a wire rack, over a baking sheet, while finishing the rest of the fry.

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