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Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Sauce:

  3. 2 tbsp. vegetable oil

  4. 3/4 cup diced onion

  5. 1/3 cup diced green bell pepper

  6. 1/2 cup diced celery

  7. 1 large clove garlic, peeled and minced

  8. 2 cups peeled, seeded, chopped tomatoes

  9. 1 1/2 cups chicken broth

  10. 3/4 tsp. dried thyme

  11. 1/8 tsp. paprika

  12. 1 small bay leaf

  13. dash Tabasco sauce

  14. 1 tbsp. cornstarch

  15. 1 tbsp. water

  16. 1/4 tsp. salt

  17. 1/4 tsp. pepper

  18. 1/4 cup chopped green onions

  19. Catfish:

  20. 1 1/2 tsp. salt

  21. 1 1/2 tsp. paprika

  22. 1/2 tsp. garlic powder

  23. 1/2 tsp. onion powder

  24. 1/2 tsp. pepper

  25. 1/2 tsp. cayenne pepper

  26. 1/2 tsp. dried thyme

  27. 1/2 tsp. dried oregano

  28. 2 tbsp. Dijon mustard

  29. 4 catfish fillets, about 8 ounces each 1/2 cup all purpose flour

  30. 1/2 cup instant masa mix

  31. 1/4 cup butter

Instructions Jump to Ingredients ↑

  1. For the Sauce:

  2. Place oil in a large skillet over medium low heat. Add the onion, bell pepper, celery and garlic and cook about 10 minutes until the vegetables are softened, stirring occasionally. Add the tomatoes, broth, thyme, paprika, bay leaf and Tabasco and bring to a boil. Reduce the heat to low. Stir together the cornstarch and water in a small bowl Add the cornstarch mixture, salt and pepper to the sauce and simmer until thickened, stirring occasionally. Stir in the green onions.

  3. For the Catfish:

  4. Stir together the salt, paprika, garlic powder, onion powder, pepper, cayenne, thyme and oregano in a small bowl. Rub the Dijon all over the catfish then coat with 1/2 of the spice mixture. Refrigerate catfish 1 hour.

  5. Stir together the flour, masa mix and remaining Creole spice mixture in a pie plate. Melt the butter in a large skillet over medium heat. Dredge the catfish fillets in the masa mixture and add to the skillet. Cook the catfish about 4 minutes per side until golden and cooked through. Serve the catfish with the warm Creole sauce.

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