CLASSIC OYSTERS BIENVILLERock Salt12 fresh oysters on half shell1/3 c. panko bread crumbs3 T. grated…
Pontchartrain Blackened Catfish
| Pontchartrain Blackened Catfish | Print |
Recipe By: Alice Morrow
Pontchartrain Blackened Catfish
Ingredients
- 4-6 (6-oz.) catfish fillets
- Salt, red/black pepper, garlic powder
- Paprika
- 1 T. sugar
- Canola oil
- 6 T. butter
- 2 T. Creole seasoning
- 1 t. red pepper flakes
- 2 T. minced garlic
- 1 stalk celery, diced
- 1 medium onion, diced
- ½ green bell pepper, diced
- 1 (8-oz.) container sliced baby portabella mushrooms
- 1 T. creole mustard
- ½ c. dry white wine
- 1 T. flour
- ½ lb. medium shrimp, peeled, deveined and cut into ½ pieces
- ½ lb. lump crabmeat
- ½ c. chopped fresh parsley
- Juice of 1 lemon
- Lemon wedges, garnish
Instructions
- FISH: Preheat oven 175. Combine the salt, red/black pepper, paprika and sugar in a small bowl. Completely coat both sides of fillets (better to have fillets dry, pat with paper towels) and place on rimmed baking sheet. Let rest for 15 minutes.
- Heat oil in large cast iron skillet to cover the bottom, but not too deep. Heat to high and the oil almost is smoking.
- Cook 2 fillets at a time until golden brown and starting to turn black, 3-5 minutes depending on thickness of fish. Flip and cook another 3-5 minutes.
- Remove to a clean baking sheet and place in oven to keep warm. Add more oil if needed to finish cooking fish.
- In a large skillet melt 2 T. butter. Cut remaining butter into small pieces and refrigerate.
- Add the Creole seasoning, red pepper flakes, garlic, celery, onions and bell peppers to the skillet and cook until soft.
- Add the mushrooms and cook until it releases its liquid.
- Add mustard to coat.
- Pour in wine and cook until almost completely absorbed.
- Sprinkle with flour and cook, stirring for about 1 minute.
- Whisk in 1 c. water and add shrimp and crabmeat. Simmer until shrimp are pink, 4-6 minutes.
- Whisk in cold butter pieces, one piece at a time. Whisk until each piece melts before adding another.
- Stir in half of chopped parsley and lemon juice before serving.
- Ladle the shrimp sauce into a shallow dish, top with catfish fillets, sprinkle with remaining parsley and garnish with lemon wedges.
Notes
*****Be sure to let fish get blackened. DO NOT FLIP TOO SOON! You can substitute other firm white fish.
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