Crispy Catfish Étouffée
- ½ cup Unsalted butter (plus additional tablespoons, melted)
- ½ Medium red bell pepper (chopped)
- ½ Medium yellow bell pepper (chopped)
- ½ Medium yellow onion (chopped)
- 2 Garlic cloves (minced)
- ¼ cup All-purpose flour
- 2 cups Seafood stock
- 2 Tbsp Tomato paste
- 2 Tbsp Fresh parsley (chopped)
- 1½ tsp Fresh thyme (chopped, plus additional for optional garnish)
- ¾ tsp Salt
- ¾ tsp Ground black pepper
- 1 cup Crispy fry mix
- 1 Tbsp Cajun seasoning
- 1 16 oz. pkg. Wholey® Catfish Fillets (thawed if necessary)
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In large saucepot, melt 4 tablespoons butter over medium-high heat. Add bell peppers and onion; cook 5 minutes or until tender-crisp, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring frequently. Add flour, cook 3 minutes or until lightly browned, stirring occasionally. Add stock, tomato paste, parsley, thyme, salt and black pepper; heat to a boil. Reduce heat to medium-low; simmer 5 minutes or until heated through and slightly thickened. Cover to keep warm. Makes about 3½ cups.
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In small bowl, stir fry mix and seasoning. Place catfish on rimmed baking pan; brush both sides with 2 tablespoons melted butter and sprinkle with fry mix mixture, pressing so mixture adheres. In large skillet, melt remaining 4 tablespoons butter over medium-high heat. Add catfish; cook 5 minutes or until internal temperature reaches 145°, turning once.
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Serve catfish topped with étouffée mixture garnished with thyme, if desired.
Serve Crispy Catfish Étouffée over long grain white rice.
