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Prep 20 mins
Cook 5 mins
A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Patrick Mould of Hub City Diner, as featured in The Louisiana New Garde television series. Serve with steamed white rice.
- 4 tablespoons vegetable oil
- 2 tablespoons flour
- 1⁄4 small onion, peeled and chopped
- 1⁄2 celery, chopped
- 1⁄4 green bell pepper, seeded and chopped
- 1 garlic clove, peeled and minced
- 1 cup shrimp stock or 1 cup clam juice
- 1⁄4 cup dry white wine (Chardonnay, Sauvignon Blanc or Pinot Grigio are all very good)
- 1⁄4 teaspoon seasoning salt
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon Tabasco sauce (or other Louisiana-style hot pepper sauce)
- salt, to taste
- 4 ounces shrimp, cooked and peeled
- 1 tablespoon green onions or 1 tablespoon scallion, chopped
- 1 tablespoon parsley, chopped (fresh is best)
- oil, for frying
- 2 eggs
- 1⁄2 cup milk
- 1⁄2 cup buttermilk
- 1 tablespoon seasoning salt
- 32 ounces catfish fillets
- 3 cups all-purpose flour
- Make roux: Heat 2 tablespoons oil in a small pan and add the flour; cook over low heat for about five minutes, stirring constantly to prevent scorching.
- Set to the side.
- Heat remaining oil over medium heat in another saucepan; add vegetables and cook for two minutes, taking care not to scorch the garlic.
- Add shrimp stock or clam juice, wine, seasoned salt, paprika, tabasco and salt.
- Whisk in the roux and cook until thickened, about three minutes.
- Add cooked shrimp, green onions and parsley; simmer for a minute.
- Keep warm.
- To make catfish: Heat six inches of oil in a large, heavy pot or deep fryer to 350°F.
- Beat eggs and milks until combined; add 1 1/2 teaspoon seasoned salt.
- Stir remaining seasoned salt into flour.
- Dredge the fish in flour, dip into egg mixture, then flour again.
- Drop the fish into the hot oil and fry until golden, about five minutes.
- To serve: Top the catfish with warm sauce and serve over steamed white rice.