What is more mouth-watering than breaking through crisp, yellow cornmeal coating on a moist, steaming catfish fillet? Lip-smacking delicious!
But have you tried catfish amandine, bouillabaisse, or stir-fried? This recipe will introduce you to a tasty new way to prepare Texas farm-raised catfish.
1/2 c. margarine, butter, or olive oil
1/2 c. flour
1 c. chopped onion
1/2 c. chopped celery
2 garlic cloves, minced
4 c. fish or chicken stock
2 cans (14 1/2-oz.) tomatoes with juice
1 bay leaf
2 T. chopped parsley
1 T. lemon juice 1/4 tsp. cayenne pepper salt and pepper to taste one pound catfish nuggets 1 pint fresh oysters 1 lb. fresh Gulf shrimp, peeled and deveined
4 c. cooked rice
Prepare the roux in a soup pot: Melt the butter or margarine, slowly blend in the flour, and stir constantly until mixture turns a light brown. Add onion, celery, and garlic and continue stirring until onion is transparent. Gradually stir in stock. Drain tomatoes, reserving juice, and chop. Add parsley, lemon juice, seasonings, chopped tomatoes, and juice. Bring to boil and simmer until ingredients blend, at least 30 minutes. Cut catfish into chunks and add to sauce with oysters. Simmer five minutes. Add shrimp and simmer five more minutes. Ladle over boiled rice in soup bowls.
From the March 1992 issue.