Catfish Louisiana

This dish won the Best of Show Award at Acadiana Culinary Classic in 1984. It has been credited with starting the Renaissance of Cajun Cooking. I consider this distinction to be one of my greatest career achievements. Ingredients: Two 8-ounce catfish fillets 2 cups LouAna Peanut Oil Batter for Catfish: 2 eggs 1/2 cup buttermilk 1/2 cup milk 3 cups flour 1 tablespoon Cajun Seasoning Sauce: 2 tablespoons cooking oil 1/4 cup chopped onion 1/4 cup chopped bell pepper 1/4 cup chopped celery 1 clove minced garlic 1 cup shrimp stock or chicken stock 1/4 cup white wine 1/4 teaspoon Cajun Seasoning 1/4 teaspoon paprika 1/4 teaspoon hot sauce salt to taste 4 tablespoons white roux (2 tablespoons flour and 2 tablespoons cooking oil blended together) 1 cup cooked peeled shrimp*** 1 tablespoon chopped parsley 1 tablespoon chopped green onions 2 cups cooked rice Directions: For frying: 1. Heat Lou Ana Peanut Oil to 350 degrees.* 2. In a bowl beat eggs, milk and buttermilk until thoroughly mixed. 3. Place flour in another bowl. Divide Cajun Seasoning among egg batter and flour. 4. Dredge filet of catfish in flour, then dip in egg batter, and then dredge back in flour. 5. Drop filet in heated oil and fry until golden brown, approximately 4 to 5 minutes or until fish floats. 6. Keep in warm oven while making sauce. Sauce: 1. Heat 2 tablespoons cooking oil in saucepot. Add onion, celery, bell pepper and saute for 1 minute. 2. Add garlic and saute an additional 1 minute. 3. Add stock, white wine, Cajun Seasoning, paprika, hot sauce and salt to taste. 4. Whip in white roux until sauce thickens.** Add cooked shrimp, green onions and parsley. 5. Simmer for additional 1 minute. Top fried catfish with sauce. Serve with rice. Yields 2 servings. *If frying more than 2 portions of catfish, remember to allow frying oil to come back up to 350 degrees. **If sauce thickens to much after adding white roux, thin with small amount of shrimp stock or white wine ***Crabmeat or crawfish may be substituted for shrimp. Recipe Compliments of Chef Patrick Mould.