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La Belle Cuisine - More Fish Recipes

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Commander’s Palace Sautéed Catfish with
Greens, Creole Sauce and Hush Puppies (McIlhenny Company) 

"If I go down for anything in history, I would like to be known as 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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New Orleans, Plain & Fancy
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Millsap, Diane
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La Belle Cuisine


Sautéed Catfish with Greens,
Creole Sauce and Hush Puppies
Commander’s Palace

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Creole Sauce:
2 tablespoons vegetable oil
3/4 cup diced onion
1/3 cup diced green bell pepper
1/2 cup diced celery
1 large garlic clove, minced
2 cups peeled, seeded, chopped
ripe tomatoes
1 1/2 cups canned chicken broth
3/4 teaspoon dried thyme, crumbled
1/8 teaspoon paprika
1 small bay leaf
Dash Tabasco
1 tablespoon cornstarch dissolved in
1 tablespoon water
1/4 cup chopped scallions

2 pounds catfish fillets
Creole or Dijon mustard
Creole Seafood Seasoning

3 ounces bacon, chopped
1/2 cup chopped onion
8 cups torn, trimmed bitter greens,
such as collard, mustard, kale, or
any combination  (about
1 1/2 bunches)
1/2 cup flour
1/2 cup instant masa mix
1 1/2 teaspoons Creole
Seafood Seasoning
(see below)
1/4 cup butter

Hush Puppies

For sauce: Heat oil in a heavy large saucepan over medium-low heat. Add 3/4 cup diced onion, bell pepper, celery and garlic and cook until onion is translucent, stirring occasionally, about 10 minutes. Mix in tomatoes, broth, thyme, paprika, bay leaf and Tabasco and bring to boil. Reduce heat. Stir
in dissolved cornstarch and simmer until sauce thickens, stirring constantly.
Season with salt and pepper. Stir in scallions. (Can be prepared 1 day
ahead. Cover and refrigerate.)
Rub fish with mustard and seasoning. Arrange on plate. Chill 1 hour.

For greens:
Cook bacon in heavy large skillet over medium heat until fat is rendered. Add chopped onion and cook until bacon and onion are brown,
stirring frequently, about 5 minutes. Add greens and stir until wilted, about
2 minutes. Season with salt and pepper. Keep warm.
Reheat Creole Sauce over medium-low heat.
Combine flour, masa mix and 1 1/2 teaspoons Creole Seafood Seasoning
on plate. Dredge fish in mixture, shaking off excess. Melt butter in heavy
large skillet over medium heat. Add fish and cook until golden brown and
cooked through, about 4 minutes per side.
Spread greens on plates. Top with fish. Spoon sauce over. Serve
immediately with hot Hush Puppies. Serves 4.

Creole Seafood Seasoning

2 tablespoons salt
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon freshly ground
black pepper
1 1/2 teaspoons cayenne
1 1/2 teaspoon dried thyme,
1 1/2 teaspoon dried oregano,

Combine all ingredients in a small bowl and store in airtight container.

Featured Archive Recipes:
Blackie's Fried Catfish
Catfish Pecan with Lemon Thyme
Pecan Butter (Commander's Palace)

Panfried Catfish with Lemon and Garlic
Paul Prudhomme's Blackened Redfish
Reddened Catfish with Lime
Watercress Sauce

Redfish Creole
Sautéed Louisiana Redfish
Spicy Blackened Catfish

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