Fried Creole Catfish Recipes

SEARED CATFISH CREOLE

Steps:

• Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
• Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.

CREOLE BROILED CATFISH

Steps:

• Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
• Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
• Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
• Broil for 5 minutes. Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.

FRIED CATFISH WITH CREOLE RAVIGOTE SAUCE

Steps:

• Combine 1/3 cup of the buttermilk, mayonnaise, 1 teaspoon of the Creole seasoning, 2 teaspoons of the hot sauce and the salt in a shallow bowl. Add catfish and toss to coat evenly. Marinate in refrigerator for at least 30 minutes and up to 6 hours. Fill a Dutch oven or cast-iron skillet about 2 to 3 inches deep with vegetable oil and heat over medium-high heat to 350℉. Remove catfish from marinade and set aside. Make Creole Ravigote Sauce: Combine the mayonnaise, capers, cornichons, mustard, horseradish, lemon juice, parsley, chives, tarragon and hot sauce. Refrigerate until ready to use. (Can be made 1 day ahead.) Combine flour, cornmeal and the remaining 1/2 teaspoon Creole seasoning and divide evenly between 2 shallow bowls. In a third shallow bowl combine egg with remaining 1 cup of buttermilk and remaining 2 teaspoons of hot sauce and mix well. Dredge the fish in batches, first in one bowl of flour, then in the egg mixture and then into the second bowl of flour. Drop several fillets at a time into the hot oil and fry until golden brown, about 3 to 4 minutes depending on thickness. Transfer to a wire rack set over a baking sheet. Season with more salt if necessary. Continue until all the fish has been fried. Serve with lemon wedges and Creole Ravigote Sauce on the side.