Updated: Jan 4
This dish I created as a Friday Lunch special at Cannon’s restaurant.
We were looking for something that was not as heavy as the Catfish
Etienne. I had seen other restaurants topping their fish with Crawfish
Etouffee. So, I thought I would try fried catfish topped with Shrimp
Creole. The dish was a success. It became so popular that we continued
it as an all day Friday special.
4 5-7 ounce Catfish Fillets
Egg Wash ( See my Oyster Brochette post)
Seafood Breading (See my Oyster Brochette post)
Shrimp Creole (See My Shrimp Creole post)
Fresh Parsley chopped
Heat deep fryer to 375 degrees. Dip catfish in egg wash, shaking
off excess. Dredge the catfish in the seafood breading, shaking off the
excess. Fry for 3-5 minutes or until the fish float to the surface of the
fryer. Top with hot Shrimp Creole and garnish with parley.