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Hello Everyone!

Today we are sharing a Louisiana favorite made "Denicola" style!  Catfish Acadian can be found on the menus of many restaurants in our area!  Now you can recreate this delicacy in your own kitchen!

Ingredients

·      2lbs. catfish fillets

·      Canola Oil for frying

·      2 cups cornmeal

·      2 Tablespoons Chef Prudhomme’s Seafood Magic or your favorite seasoning

·      Salt & Pepper

·      1lb. crawfish tails (crab or shrimp could be used)

·      1 package Denicola’s Etouffee Mix

·      2 cups water

Directions

Fried Catfish Directions:

Fill fry pot or deep fryer half full with Canola Oil.  Heat to 350 F.

Pat catfish dry.

Mix 2 cups of cornmeal with 2 TBS Seafood Magic, Salt & Pepper to taste.

Dredge Catfish fillets in cornmeal and fry until golden brown, drain on paper towel covered plate.

Crawfish Etouffee Directions:

Mix Denicola’s Etouffee mix with 2 cups of water on medium to low heat.  Let this cook for 10 minutes, stirring often.  Add cleaned crawfish tails to mixture and let this heat up for 8-10 minutes.

Plate up Fried Catfish Fillets and top with Crawfish Etouffee.  (This could be served over rice, orzo or cooked spinach).

Enjoy!

The Marketing Team