Bronzed Catfish with Crabmeat Sauce

By franny-2

Substitute red snapper if catfish is unavailable. The sauce can be made the day before and reheated when needed. Frozen crabmeat is available at the supermarket. For better quality and, on occasion, fresh crabmeat, try a fishmonger. Catfish fillets come in larger sizes; have the fishmonger cut them into 4-ounce fillets. Bronzed Catfish with Crabmeat Sauce is the perfect dish for any night of the week or dress up this recipe for bae on date night.

Ingredients

• SAUCE:
• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup finely chopped red pepper
• 1 teaspoon chopped garlic
• 1 teaspoon paprika
• 1/2 teaspoon hot pepper sauce
• 1 teaspoon Dijon mustard
• 1 cup whipping cream
• 8-ounces fresh crabmeat or frozen, about 1 cup
• salt and freshly ground pepper to taste
• 2 tablespoons chopped parsley
• FISH:
• 1/4 cup flour
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon dried thyme
• salt to taste
• 1 pinch cayenne
• 4 (4-ounce) catfish fillets
• 2 tablespoons vegetable oil

Preparation

Step 1

Melt butter in a pot over medium heat. Add onion, celery, and red pepper, and sauté for 5 minutes or until softened. Stir in garlic and paprika. Cook 1 minute. Stir in hot pepper sauce, mustard, and whipping cream. Bring to boil and boil 1 minute. Reduce heat to low and add crabmeat. Heat until warmed through. Season well with salt and black pepper. Stir in parsley.

Mix together flour, pepper, paprika, oregano, thyme, salt, and cayenne on a plate. Season catfish with salt and black pepper then dredge the catfish in the flour mixture.

Heat oil in a skillet over medium-high heat. Add catfish and fry until golden about 3 minutes per side. Place on individual serving plates and top with crabmeat sauce.