Louisiana lacy's catfish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Whole catfish fillets | |
| ¼ | cup | Melted butter |
| ¼ | cup | Red Lobster Cajun Seasoning |
| 1 | cup | Heavy whipping cream |
| 2 | tablespoons | Shallots; 1/8\" dice |
| 1 | tablespoon | Vegetable oil |
| ½ | cup | White wine |
| 2 | tablespoons | Red Lobster Cajun Seasoning |
| 2 | tablespoons | Fresh chopped parsley |
| ¼ | cup | Sour cream |
| 6 | ounces | Bay shrimp; cooked |
Directions
FOR BLACKENING FISH
SAUCE
TO MAKE BAY SHRIMP SAUCE: 1) Saut‚ shallots in vegetable oil until translucent 2) Add white wine and simmer until reduced by two thirds 3) Add heavy cream and simmer until reduced by one third 4) Add seasoning, parsley and sour cream and simmer 1 minute 5) Stir in Bay Shrimp and keep hot until serving
TO MAKE LOUISIANA LACY'S CATFISH: 1) Preheat a cast iron skillet (the hotter, the better) 2) Dip or brush catfish fillets with melted butter 3) Sprinkle 1 tablespoon of seasoning evenly on each side of fish 4) Cook over high heat until a dark brown (almost black) crust is formed 5) Turn over and cook other side 5) Place fish on plate and top with Bay Shrimp Sauce.
WARNING: BLACKENING MAY CREATE LARGE AMOUNTS OF SMOKE. WE RECOMMEND THAT THIS METHOD OF COOKING IS DONE ONLY OUTDOORS!! (I don't know why they say that, since *they* cook it indoors.. Just make sure the room is well ventilated, I guess...)
Suggested Wine: Light lager beer, Sauvignon Blanc NOTES : Have fun with this dish! It's fun, it's hot and it's authentic, but don't burn it.
Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 7, 1998