cshenk wrote:

> jmcquown wrote:
>
> > On 5/11/2021 7:50 PM, cshenk wrote:
> > > jmcquown wrote:
> > >
> > > > On 5/11/2021 6:39 PM, cshenk wrote:
> > > > > Hi, looking for Catfish ideas folks here have actually used
> > > > > and liked.
> > > > >
> > > > > We will probably do the normal breaded and fried this time but
> > > > > like ideas for other ways you actually done and liked.
> > > > >
> > > > I've got a couple of ideas but it depends on how much time you
> > > > care to spend.
> > (snipped first recipe for "stuffed flounder")
> > > >
> > > > The second recipe I also re-created after eating it at The Bayou
> > > > Bar and Grill in Memphis. (I just love doing that! Dissect a
> > > > recipe eaten in a restaurant based on the taste and re-create it
> > > > at home.)
> > > >
> > > > Catfish Acadian:
> > > >
> > > > 2 lb. catfish fillets (you could use any mild white fish)
> > > > seasoned flour for coating
> > > > olive oil
> > > > butter
> > > > diced onions, garlic and/or shallots*
> > > > diced bell pepper
> > > > diced celery
> > > > 1/2 lb. crawfish tail meat, thawed
> > > > 3 large raw shrimp, shelled and chopped
> > > > 1/2 pint or a tad more, whole cream
> > > > salt & cayenne pepper to taste
> > > >
> > > > Lightly coat the catfish fillets in seasoned flour. Pan fry in
> > > > olive oil with a bit of butter until golden brown and tender.
> > > > Plate and hold in a warm oven.
> > > >
> > > > There are no measurements, per se, for most of this. Eyeball
> > > > it. This serves 2 people.
> > > >
> > > > In another pan, saute the onion, garlic/shallots with the bell
> > > > pepper and celery in butter and oil until tender and
> > > > translucent. Add the crawfish tail meat (it's already cooked,
> > > > just needs a quick heat) and the shrimp and cook until just
> > > > pink. Stir in the cream. Season with salt and cayenne pepper.
> > > > Spoon the crawfish/shrimp sauce over the pan fried catfish.
> > > >
> > > > *I use garlic; the chef told me they use a combination of both.
> > > > Yes, I actually called and talked with the chef. He was not at
> > > > all hesitant to discuss it since I started off with "Here's what
> > > > I did but it's missing something." Turns out I'd forgotten the
> > > > celery. Ooops! There's that "trinity" thing again. I knew
> > > > better, simply forgot it. Then he mentioned shallots but the
> > > > quantity is hardly worth making the distinction. He was
> > > > actually quite pleased that I liked the dish well enough to
> > > > re-create it at home. It really is delicious!
> > > >
> > > > HTH,
> > > >
> > > > Jill
> > >
> > > Bless you! The second one is what I want to try first. Sounds
> > > delicious and outside my normal!
> > >
> > That recipe is the quickest and the easiest and so very delicious.
> > I take it you can find crawfish tail meat? The quick very tasty
> > sauce for this dish is absolutely incomplete without it. And, of
> > course, the celery. LOL I'll never forget it again.
> >
> > If you try it please do report back.
> >
> > Jill
>
> Hehe in a hurry and watching gas crazies here, we went a totally
> different direction but I saved your recipe. It was insane here. 80%
> of the gas stations out totally. Anyways, for 2 charmers. Sorry, no
> pics just now but I have 1 saved where we are midway with some
> cooked, some in fryer, and some waiting for their turn.
>
> I'll describe what we did. I resourced (searched alternatives on
> google) for some things that I didn't have. Like a normal to Don
> breading mix he uses and went back to basics of staples we have here
> (he had fun and now likes it better). I resourced (searched) for a
> tartar sauce with no pickles as didn't have any.
>
> Here the results.
>
> A flat plate with a lip, 3 in line, happen to be 11 inches across.
> Gently graduated.
>
> For the fried fish
> Fish: 1.30lbs Catfish fillets (boneless)
> - Don cut to nuggets as that fits our deep fryer better
> Flour plate- about 1/3 cup flour, 1 tsp salt, 2tsp black pepper
> Egg plate- 2 eggs mixed up in a cup and poured in
> Potato plate- probably 1/3 cup instant potato flakes
>
> Flour fish well then drop and roll in egg wash then coat in potato
> flakes. It took 4 batches for 1.30lbs to fit ours just right without
> crowding.
>
> Result. Very tender, very good. I rate this a 4 only because I know
> it can be tender but if you use a real scale for your home cooking, 4
> is a very good marker.
>
> My apologies. I was not willing to expend gas just now to get to the
> store, even if it is close.
>
> So next is: No Tartar sauce and no pickles or 'relish'.
>
>
> Tartar sauce with no Pickles
> This one suprised me with it's simplicity. I wasn't sure it would
> work but in a pinch it really did!
>
> 1/2 C Mayo
> 1 TBSP MS Dash (origional recipe)
>
> Worked! I think I used more mayo and more MS Dash but I was not far
> off. I mixed it at about 11am and we taste tested and it seemed a
> good alternative. Let is meld in the fridge for 6 or so hours before
> dinner and it was actually very good!
>
> All in all a success even if if wasn't as planned but when I asked, I
> didn't know we would have a massive sudden gas availability issue here
> and I had to resort to what I had here at home. I am sure Jill, you
> understand that!
>
> For sides, we had a bunch of fresh cucumber slices with a spicy french
> dressing and fresh fruit (Mango and strawberries) that we had on hand.
>
> Is it real Tartar sauce? No. It just works well enough in a pinch
> and oddly, it's a good thing on it's own.

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