Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Deep-fried / Catfish Louisiana Recipe
    Lost? Site Map

    Catfish Louisiana

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Molly53's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Catfish

    Directions:

    1. 1
      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.
    2. 2
      Set to the side.
    3. 3
      Heat remaining oil over medium heat in another saucepan; add vegetables and cook for two minutes, taking care not to scorch the garlic.
    4. 4
      Add shrimp stock or clam juice, wine, seasoned salt, paprika, tabasco and salt.
    5. 5
      Whisk in the roux and cook until thickened, about three minutes.
    6. 6
      Add cooked shrimp, green onions and parsley; simmer for a minute.
    7. 7
      Keep warm.
    8. 8
      To make catfish: Heat six inches of oil in a large, heavy pot or deep fryer to 350°F.
    9. 9
      Beat eggs and milks until combined; add 1 1/2 teaspoon seasoned salt.
    10. 10
      Stir remaining seasoned salt into flour.
    11. 11
      Dredge the fish in flour, dip into egg mixture, then flour again.
    12. 12
      Drop the fish into the hot oil and fry until golden, about five minutes.
    13. 13
      To serve: Top the catfish with warm sauce and serve over steamed white rice.

    Browse Our Top Catfish Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Catfish Louisiana

    Serving Size: 1 (487 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 851.5
     
    Calories from Fat 289
    33%
    Total Fat 32.1 g
    49%
    Saturated Fat 6.5 g
    32%
    Cholesterol 258.8 mg
    86%
    Sodium 475.1 mg
    19%
    Total Carbohydrate 79.6 g
    26%
    Dietary Fiber 3.0 g
    12%
    Sugars 2.4 g
    9%
    Protein 53.9 g
    107%

    The following items or measurements are not included:

    shrimp stock

    seasoning salt

    seasoning salt

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes