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Pan-Sautéed Catfish with Cajun Crawfish Butter

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the person who convinced the American people that catfish is one
of the finest eating fishes in the world."
~ Willard Scott

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Pan-Sautéed Catfish With Cajun Crawfish Butter

Tom Fitzmorris

“Most good catfish dishes start by frying the catfish, and this one is no exception. But  when good crawfish are in the market…it's fun to add a sauce to the dish.”

8 four-ounce catfish fillets

1 cup milk

2 eggs

1 cup flour

1 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne

2/3 cup vegetable oil for frying

1/4 cup sliced green onions

1/4 cup sliced mushrooms

1 tablespoon minced garlic

1/4 cup diced tomatoes

2 ounces andouille or smoked sausage

2 ounces dry white wine

1 tablespoon lemon juice

8 ounces crawfish tails

1 1/2 sticks [3/4 cup] butter

Creole seasoning

1. Beat the eggs and mix with the milk. Stir the salt, pepper, and cayenne
into the flour. Dip the catfish fillets into the egg wash, shake off excess,
then dredge through the seasoned flour.

2. Heat the oil in a heavy skillet until it shimmers. Sauté the catfish until lightly brown on both sides, turning only once. (About two minutes per
side). Remove and keep warm.

3. Remove all but one tablespoon of oil from the pan and return to the heat. Add green onions, mushrooms, garlic, tomatoes, and andouille, and sauté
for about two minutes.

4. Add the wine and lemon juice and bring it to a boil. Then add the
crawfish. Cook until the liquid is reduced by half.

5. Lower the heat and add the butter in big chips, a little at a time. Work
the butter into the sauce by agitating the pan. Remove from heat and
season to taste with Creole seasoning. Place two fillets on each plate,
with the sauce between them. Serves four.
 

New Orleans restaurants in the aftermath
of Hurricanes Katrina and Rita

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