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  • Writer's pictureTommy Centola

Creole Catfish

Updated: Jan 4, 2020

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.


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