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