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Fried Creole Catfish

Fried Creole Catfish

  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
JeffB227

JeffB227

Catfish is fried and topped with a hot and spicy Creole sauce. Serve over Cajun-style long grain and wild rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 616 kcal
  • 31%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 92.2g
  • 30%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 1795 mg
  • 72%

Based on a 2,000 calorie diet

Directions

  1. Mix long grain and wild rice mix, contents of seasoning packet, water, and 1 tablespoon butter in a saucepan and place over medium heat.
  2. Bring rice to a boil, reduce heat to low, and cover the pan; simmer until rice is tender and liquid has been absorbed, about 25 minutes. Set rice aside and keep warm.
  3. Melt 2 teaspoons butter in a saucepan over medium-low heat. Cook and stir celery, onion, and green bell pepper until tender, about 10 minutes.
  4. Mix in Worcestershire sauce, chili powder, seafood seasoning, crushed tomatoes, tomato paste with garlic, and cornstarch; stir until smoothly combined.
  5. Season with chili-garlic sauce; let the sauce simmer, stirring occasionally, while you prepare the fish.
  6. Whisk together flour, cayenne pepper, salt, and black pepper in a shallow bowl.
  7. Beat egg in a separate bowl.
  8. Place panko crumbs into another shallow bowl.
  9. Heat vegetable oil in a large skillet over medium heat.
  10. Dredge fish pieces in seasoned flour, and tap off excess flour.
  11. Dip floured fish into beaten egg, then dredge fish in panko crumbs. Tap off excess crumbs.
  12. Repeat the process, dipping each fish piece again into seasoned flour, egg, and bread crumbs.
  13. Pan-fry coated fish in hot oil until golden brown, about 2 minutes per side.
  14. Drain fish on a plate lined with paper towels.
  15. To serve, transfer long grain and wild rice to a platter; top with fish pieces, and spoon Creole sauce over the fish and around the edge of the rice.
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Reviews

Soup Loving Nicole
1

Soup Loving Nicole

3/7/2014

I made one change. I am very experienced in frying catfish and have made it coated many different ways and have come to the conclusion that I do not like it double dipped. I like a thin cornmeal/flour combo and so that is the one change I made due to personal preference. I am still giving this a 5 star rating because I am positive it would turn out great as written for the majority of people out there that like the thicker coated fish. If you are sensitive to spice then I recommend leaving the cayenne out of your flour mixture. This was a great way to use fish and one I will make again. Thanks JeffB227!

BARNKITTY
0

BARNKITTY

10/27/2013

Didn't have all the ingredients on hand for the creole sauce, so just breaded and fried the catfish as listed. Very tasty. Fish came out very light, and breading was nice and crisp.

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