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!
· 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
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).
The Marketing Team