Catfish Recipes

Ingredients

• •1 pound shrimp (peeled & deveined)
• 🍅1-2 cups tomato sauce
• 🧂1/2 green bell pepper-diced
• 🧂1/2 red bell pepper-diced
• 🧅1/2 yellow onion-diced
• 🧄prolly a lot garlic- minced
• 🧈1 stick butter
• •1/2 pound catfish
• 🟡2 tablespoons yellow mustard
• •hot sauce
• •1/2 cup dark roux
• •1/4 cup cream of mushroom soup
• 🍅2 tablespoons tomato paste
• 🫒vegetable oil- for frying
• •2 cups all purpose flour
• 🌽1 cup yellow cornmeal
• •2 cups milk
• 🥚2 eggs
• 🧂cajun seasoning
• 🧂black pepper
• 🧂cayenne pepper
• 🧂salt
• 🧂white pepper

Instructions

1. 1In one bowl, combine the shrimp, hot sauce, and tomato sauce. Season to taste. In a 2nd bowl, combine the fish with the mustard & hot sauce. Season to taste. Place both bowls into the fridge.
2. 2In a pot, melt the butter. Sauté the onion and bell peppers on low for 45 minutes to an hour. Add the garlic in and sauté for 3 minutes.
3. 3Stir in the roux, cook about 5 minutes on medium heat. Stir in the cream of mushroom soup & about 4 1/2 cups of water. Stir in the tomato paste. Bring to a boil.
4. 4Season to taste and let simmer on low for an hour.
5. 5When it's about done, bring the oil to 350°F. While it preheats, make your fish dredge. In one bowl, combine the cornmeal & flour. In a second bowl, combine the milk & eggs. Season both.
6. 6Dredge the fish in the flour, then milk, then flour again. Fry until golden brown and crispy and the internal is 145°F. Drain on paper towels.
7. 7When the fish is done, then you'll be ready to finish the shrimp creole. Bring this up to a boil, add in the shrimp & tomato sauce it marinated in. Let cook for 2-3 minutes and turn the heat off.
8. 8Serve over white rice