Wednesday, March 16, 2011

Cajun Pan-Fried Catfish w/ Creole Tartar Sauce + Spring is Here!

Here's another Cajun fave that is very easy to make and perfect for your Lenten menu or anytime you want a delicious meal. I also deep- fried some butterflied shrimp and hush puppies to go with it. For my deep fried catfish and jalapeno hush puppies recipes, click here.  Cest bon, cher!

Pan-Fried Catfish

4 catfish fillets
1 egg, beaten
2 tsp.'s minced garlic
One lemon, quartered
1 tbs. Creole mustard
2 tbs.'s chopped fresh parsley
Salt to taste
2 tbs.'s Cajun seasoning, divided
Few shakes Tabasco sauce
1/2 cup flour
1/2 cup yellow cornmeal
1/2 cup vegetable oil

Squeeze lemon juice on fillets and season with half of the Cajun seasoning and set aside. Place flour, cornmeal, and other half of Cajun seasoning in large zip loc bag. In shallow bowl, ( I use a pie pan) combine egg, mustard, garlic, Tabasco, and parsley. Dip the fillets in egg mixture, and then place in the zip-loc bag, one at a time, and shake until well coated. When the oil is hot, pan- fry catfish for 5 to 6 minutes on each side, or until golden brown. Drain on paper towels. Serve with a big tossed salad or your favorite veggies,  and garlic bread. Enjoy!

Creole Tartar Sauce

1 cup light mayo
1 tbs. Creole mustard
1 tbsp. each, green onions and fresh parsley, chopped
1 tsp. minced garlic

1 tbs. sweet pickle relish
Salt to taste
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Few shakes Tabasco

Combine all ingredients in bowl and chill.

Spring is Here!

Since we have been having beautiful Spring weather for several weeks now, everything is blooming and there are beautiful displays of nature, everywhere you look. I snapped these pics on my way home from work and wanted to share them with you. The azaleas are gorgeous!

Hope ya'll are having a wonderful week and that you have a Happy St. Patty's Day!
Merci beaucoup for stopping by!


KarenG said...

I came across some fish fry coating yesterday in the store and bought two packages, just in case. MMm, fried catfish sounds like what I'll use it for!

Joanne said...

After the long snowy winter we've had in the north, your flower pictures are a breath of fresh air! No flowers here yet, still some snow on the ground. But I'll gladly welcome Spring a few days early!

Kat said...

Isn't Spring just divine!! Happy Spring to you!
and,you KNOW I love catifish anyway I can get it!

Eddie Bluelights said...

Looks delicious - you're making me hungry yet again LOL.
Great photos of the shrubs and trees - it always makes us feel better when spring comes but we in UK are quite a way behind you in terms of warm weather and 'blooming' flowers LOL
Now I am just off to try to identify a certain lady on a slide show - easier said than done LOL. Bye my friend for now ~ Eddie

Linda Starr said...

Happy Patty's Day to you, spring is here too, by the end of the week it will get up to 87.

Drick said...

whoo hoooo.... dat's my kind of eating - winter, summer, spring, any season.... love catfish and I love the way you cook it, the sauce too...

Marguerite said...

Karen- So good to hear from you! This batter is so easy to make and I hope that you try it. Thanks for coming by!

Joanne- Gosh, it's so hard to believe that you still have some snow on the ground! Hope Spring comes your way, soon!

Kat- Oh, it is absolute heaven! Happy Spring, cher! Enjoy! And I hope you try this easy recipe, too!

Eddie- Merci beaucoup for the sweet comment, cher! Hope your weather gets warm, soon! Good luck! lol

Linda- Thanks, cher! And a Happy St. Patty's Day to you! It was 83 degrees today, and it feels great! Enjoy!

Drick- Thanks so much for the lovely compliments, cher! Especially nice, coming from a gourmet chef, as yourself!

kitchen flavours said...

I don't believe it Marguerite, what, no dancing today? :) LOL!
Your catfish looks delicious. What gorgeous blooms! Beautiful colours! Happy Spring!

John said...

Don't get much catfish over here, but I'm sure we could use some European white fish. Glorious co our in the spring blossoms.

nanny said...

The next catfish I cook WILL be pan fried with creole tartar sauce!!! Yummy!

Velva said...

Yeah! Spring is here. Everything looks awesome. As always.

We will be heading to New Orleans next week. Looking forward to enjoying your city.


Kathryn Magendie said...

Oh! The azaleas - we don't have many of them here, thought we have lots of flowering trees, bushes, wildflowers. But I still can see all those azaleas all over Baton Rouge, just spilling everywhere!

I thought of you - GMR prepared a muffaletta that has to sit in the fridge overnight up to 24 hours - but it's veggie! Can't wait to see how it tastes.

Always something yummy here.

Marguerite said...

kf- Still dancing, just need to upload the videos. lol Thanks for your lovely comment! Happy Spring to you, too!

John- You could use just about any type of fish, but just be sure to use this batter! Thanks, everything is in full bloom.

nanny- Thanks, so glad you like the recipes! Enjoy, cher! Happy Spring!

Velva- Thanks, it is such a lovely time of year and the weather is perfect! Hope you have a great time in NOLA!! Cheers!

Kathryn- The azaleas are everywhere and are in full bloom. Oh, that Veggie Muffaletta sounds so good, cher. Enjoy and Happy Spring!

Mary said...

We are finally starting to see proof of spring :-). Your photos are lovely and warm cold winter hearts. Your catfish looks and sounds delicious. I'd love to sit at your table. Have a great day. Blessings...Mary

rosaria said...

Ah, you folks are way ahead on Spring color. This fried catfish would go great with any spring veggies! Yes, now I want me some. See what you've done?

Mel said...

Your Spring is beautiful. We have just a few crocus and snowdrops up, not much else, so it's nice to see yours in full bloom. I enjoy all your recipes and love to listen to the music videos while I drool over your food photos! Thanks for sharing everything with us!

Marguerite said...

Mary- Thanks so much for your lovely comment! So glad you enjoyed the Spring photos and hope you try the recipe. It would work well with just about any type of fish, if you can't get catfish.

Rosaria- Yes, our Spring was a little early, this year, due to La Nina. Glad you liked the recipe and hope you try it, cher! Enjoy!

Mel- So nice to hear from you! Merci beaucoup for the sweet compliments. I'm so glad that you enjoy it. You're so welcome, it's my pleasure! Thanks for stopping by!

Magic of Spice said...

Happy Spring! Great dish and loving that Creole tartar sauce, wow..
And love these photos, beautiful :)

Joe P said...

I am looking for a drawing of or where to order a metal frame to hold a butterflied catfish for deep frying. I don't think the fish will hold appart during frying without a frame to hold it open like they do at Capt. Benny's in Houston.