Creole Sauce

• 1/2 cup olive oil
• 1 cup onions, diced
• 1 cup celery, diced
• 1/2 cup bell peppers, diced
• 1/4 cup garlic, minced
• 2 bay leaves
• 2 (8 ounce) cans tomato sauce
• 1 (10 ounce) can Rotel Diced tomatoes and Green Chilies
• 1/2 teaspoon sugar
• pinch dried thyme
• pinch dried basil
• 1 cup green onions, sliced
• 1/2 cup parsley, chopped
• salt and freshly ground black pepper to taste

Fish

• 4 (5-8 ounce) catfish fillets
• 1 cup (90-110 count) shrimp, peeled and deveined
• Creole sauce
• 4 cups steamed white rice
• 1/4 cup parsley, chopped for garnish

Baked Catfish Creole

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• 2 1/2 lbs catfish fillets
• ​1 cup breadcrumbs
• ​3/4 cup Parmesan cheese, freshly grated 
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/2 teaspoon black pepper
• 2 tablespoon unsalted butter, melted
• 1 lemon, cut in wedges
• 1/4 cup fresh parsley, chopped

Catfish Parmesan

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• 4 catfish fillets, freshwater slice across into pieces
• 1 cup milk for soaking
• 1½ cups finely ground yellow corn meal
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1½ teaspoon cayenne
• Vegetable oil for deep frying

Fried Catfish

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• 1 cup course ground or yellow mustard 
• 1 egg white lightly beaten
• 2 teaspoons Tabasco Pepper sauce
• 1 1/2 lbs catfish fillets, cut into bite size strips
• 1/2 cup yellow cornmeal
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 quart vegetable oil
• Cocktail Sauce, for serving (click here)

Catfish Fingers

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• 2 eggs
• 1 cup milk
• 2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 4 U.S. Farm-Raised Catfish fillets
• Vegetable oil for deep frying
• 3 tablespoons butter, melted
• 12 shrimp, shelled and deveined
• 1/2 teaspoon chopped garlic
• 12 3 x 1/4 inch strips of ham
• 1 tablespoon dry vermouth
• 1/2 cup heavy cream
• 1 tablespoon chopped green onions
• 1 teaspoon lemon juice
• salt (to taste)
• dash of cayenne pepper
• parsley sprigs and lemon wedges

Catfish and Shrimp La Fitte

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• 3 tablespoons unsalted butter, melted
• 4 boneless catfish filets (4½-ounce fish fillets each) or other firm-fleshed fish, about ½ inch thick at thickest part, well chilled     
• About 1 tablespoon plus 1 teaspoon Chef Paul Prudhomme’s Seafood Magic, or            
• Blackened Redfish Magic, or Meat Magic, or Barbecue Magic, or Fajita   
• Magic or Magic Seasoning Salt or Magic Salt-Free Seasoning

Note:  Bronzing is a wonderful cooking technique for meat or fish – and it’s so simple.  You actually roast one side of the meat or fish at a time on a heavy griddle or in a large, heavy aluminum skillet or electric skillet heated to 350 degrees.  (You can purchase a surface thermometer, or pyrometer, to measure dry temperature of griddle or aluminum skillet.)  If you omit butter stages, bronzing produces delicious reduced-fat meat and fish dishes.  Just spray griddle or skillet surfaces with nonstick cooking spray just before adding meat.

Bronzed Catfish

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