• Tommy Centola

Catfish Etienne

Updated: Jan 4

Catfish is very popular here in Arkansas. This dish from Cannon’s

restaurant fits in well here. With crawfish tails available in most

groceries, you will not have a problem finding all the ingredients

needed for preparation. Although there are three separate recipes used

in this dish, it is a very easy dish to recreate. I make a big batch of

Seafood Breading and keep it in an airtight container to use, as I need

it.

4- 6ounce Catfish Fillets

Crawfish Sauce (See recipe posted 2/12/11)

Egg Wash

Seafood Breading

Fresh Parsley chopped

Seafood Breading

3 pounds Corn Flour

3 tablespoons Salt

2 tablespoons Black Pepper

1 tablespoon Cayenne

1 tablespoon Paprika

2 teaspoons Old Bay Seasoning

1 tablespoon Granulated Garlic

Mix well. Store in an airtight container. It will hold for 3

months.

Egg Wash

2 slightly beaten Eggs

1 cup Milk

Mix together.

Preheat deep fryer to 350 degrees. Prepare crawfish sauce and keep

it warm. Dip catfish into egg wash, then coat with seafood breading.

Shake off the excess breading and fry for 5 minutes or until

fish is done. Drain on paper towels and place one

fillet on each serving plate. Top with crawfish sauce and sprinkle with parsley.

Enjoy!!!

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