CATFISH ETOUFFEE
Ingredients
3-5 Catfish Filets
1# Med Size Uncooked Shrimp
1 Box Tony Chachere’s Étouffée
Milk 1cup
Seafood Batter 1/2cup
Flour 1/2cup
Mustard 2tps
Minced Garlic 2tps
Garlic Salt 1/2tps
Butter 1/2stk
2pk Idaho Garlic Butter Potato Pearls
2pk Frozen Broccoli 2cup
Wallah Season
Blackening Season
Directions
Garlic Mash Potatoes
- Add 3 cups of water, 1 cup of water, 1/2 tsp minced garlic and bring to boil
- Cut heat off add potato pearls, whisk till thickened and top.
Shrimp Étouffée
- Follow box instructions
Panned Fried Catfish
- Pat catfish filets dry lightly colt catfish with mustard and season
- Cover in batter 1/2 flour, 1/2 seafood batter
- Fry in oil at 350 3min on ea side, pull and rest on sheet
Plating
1st large scoop of potatoes on plate,
2nd layer Fish
3rd top with Shrimp Étouffée
4th plate Steamed Broccoli
5th garnish plate with lemon and parsley
Recipe Courtesy of Chef Aubrey Norman of Downtown Consultants, contact 601-212-2516 or downtowncafeJXN@yahoo.com for any food or catering inquiries.
