Enola's catfish over seafood

6 Servings

Ingredients

Quantity Ingredient
½ pounds Boneless catfish -- chopped
½ pounds Small shrimp -- peeled
2 cups Water
1 teaspoon Salt -- divided
1 teaspoon Ground red pepper --
Divided
4 tablespoons Margarine
2 cups Onion -- chopped
½ cup Bell pepper -- chopped
½ pounds Crab meat
1 cup Bread crumbs
1 teaspoon Browning and seasoning
Sauce
1 tablespoon Salt
1½ tablespoon Ground red pepper
6 8 ounce
2 Egg
2 cups Milk
2 cups All purpose flour
1 cup Vegetable oil -- divided
Catfish fillets

Directions

In a 5 quart Dutch oven over high heat, add chopped catfish, shrimp, water, ½ tsp salt and ¼ tsp red pepper. Bring to a boil, and boil 10 minutes.

Remove from heat, and set aside. Melt the margarine in a medium skillet over medium heat. Add onion, bell pepper and the remaining salt and red pepper; cook and stir 10 minutes, and then add to the Dutch oven. Return Dutch oven to medium heat, and add the crabmeat, breadcrumbs, and browning sauce, stirring well. Cook and stir 3 minutes longer. Sprinkle salt and red pepper over catfish fillets. Beat together eggs and milk. Dredge fillets through flour; dip in egg and milk mixture, then dredge again in flour. Heat ½ cup oil in a large skillet until very hot. Add 3 fillets, and cook 3-4 minutes on both sides. Repeat process until all fellets are cooked. Serve over seafood stuffing. Top with a light cheese if desired.

Source: Cajun Revalations Chef: Enola Prudhomme Recipe By : Rhonda Guilbeaux From: El Charro Cafe Favorite Recipes File

Related recipes