Corn flour crusted catfish with crawfish newberg and trinity veg - KNOE 8 News; KNOE-TV; KNOE.com |

Corn flour crusted catfish with crawfish newberg and trinity vegetables

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Corn Crusted Catfish with Crawfish Newberg and Trinity Vegetables

Ingredients:

Catfish

Catfish filets
Roasted Garlic Paste
Eggs
Milk
Corn Flour
Flour h&r 1/4 cup
Salt and pepper as needed

Newberg Sauce

1 lb Crawfish
1/2 cup Mushroom
Green Onion diced
Garlic minced
3T Olive Oil
1/4 cup Dry Sherry
2 cup Heavy cream
Cayenne Pepper as needed
Salt and Pepper as needed
Prepared Roux as needed

Vegetables

Green bell pepper 1 large diced
Celery rib 2 each diced
Onion 1/2 each diced
2T Olive Oil
2T Butter
1/8 cup Chicken Stock
Salt and Pepper

INSTRUCTIONS:

Spread garlic on catfish, roll catfish and skewer.  Dredge catfish in flour mix, egg wash, and flour mix again.  Fry fish until internal temperature of 145 degrees is reached.  Season flour as needed.  For newberg saute first 5 ingredients together, pour sherry in sauce pot, then heavy cream, season with salt, pepper, and cayenne to taste.  Cook for an additional 2 minutes, add roux to desired thickness and bring back to boil and remove from flame.  Saute vegetables in butter and olive oil until tender.  Pour on chicken stock and season with salt and pepper to taste.

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