Catfish Louisiana

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 4 -6 ounces catfish fillets
• 2 large eggs, lightly beaten
• 1/2 cup buttermilk
• 1/4 teaspoon hot sauce
• 1 tablespoon cajun seasoning, divided
• 1 1/2 cups flour
• 1 cup vegetable oil
• 3 cups rice, prepared
• 1/4 lb small shrimp, peeled & deveined
• 3 tablespoons vegetable oil, divided
• 2 tablespoons flour
• 1/4 cup celery, chopped
• 1/4 cup green pepper, chopped
• 1/4 cup onion, chopped
• 1 garlic clove, minced
• 1 cup hot water
• 1/4 cup dry wine
• 1 teaspoon chicken bouillon granule
• 1/4 teaspoon cajun seasoning
• 1/2 teaspoon hot sauce
• 1 lemon, cut into wedges

Recipe

• 1 prepare shrimp topping first: combine 2 tbsp oil and flour with a wire whisk and cook in a heavy skillet until light brown. set mixture aside.
• 2 cook celery, green pepper, and onion in 1 tbsp oil in skillet over med-high heat stirring constantly for 1 minute. add shrimp and garlic; cook 1 minute, stirring constantly.
• 3 stir in water and remaining ingredients. heat to bubbling. gradually stir in reserved flour mixture, stirring until smooth.
• 4 cook until thoroughly heated, then remove from heat but keep warm.
• 5 catfish: in a medium bowl combine eggs and next 3 ingredients, plus 2 tsp cajun seasoning and set aside.
• 6 in a shallow dish combine flour and remaining 2 tsp cajun seasoning.
• 7 dredge each fillet in flour, then in the egg mixture and fry in hot oil 5 minutes each side, or until golden. (fry in batches, if necessary).
• 8 remove from oil and drain on paper towel.
• 9 serve over hot rice with shrimp topping spooned onto each fillet.
• 10 garnish with chopped fresh parsley or scallions, and a lemon wedge.