Recipes...

 

Catfish Diane
 

Recipe By: Chef Michael Cahhal
Course: Entree
Servings: 4
MARINATED CATFISH:

Ingredients

 Instructions
1 lb. Catfish Filets 5-6oz. shank cut in long halves
1/2 tsp. Kosher Salt
1/4 tsp. Black Pepper
1 T. Worcestershire Sauce
1/2 tsp. Louisiana Brand Hot Sauce
2 T. Buttermilk

4 T. Drawn Butter for sautéing
1 cup All-Purpose Flour

Diane Sauce (see below)

1 T. Parsley, chopped, as a garnish

 Marinate Catfish in all ingredients for 15-20 minutes except the Drawn Butter & Flour (it's for sautéing the catfish). Dredge the drained marinated catfish in the flour and sauté the catfish on a medium hot skillet until done (about 4-5 minutes on each side).

Place the Diane Sauce under the 2 pieces of sautéed catfish with your choice of starch and vegetable.  Garnish with chopped parsley.
 
DIANE SAUCE:
Ingredients Instructions
4 T. Drawn Butter
1 cup Sliced Mushrooms (thin sliced)
1/2 each Red Bell Pepper (finely minced)
1/2 each Green Bell Pepper (finely minced)
1/2 rib Celery (finely minced)
1/4 cup Shallots (finely minced)
2 T. Flour
2 T. Worcestershire Sauce
1 cup Heavy Cream
3/4 tsp. Kosher Salt
1/4 tsp. White Pepper

1/4 cup Chicken Stock, if needed

 Heat the drawn butter over medium hot temperature in a sauté pan and add the mushrooms, red bell pepper, green bell pepper, celery and shallots and cook until limp, however not browned.  Add the flour and cook 3-4 minutes and absorb the butter and cooking liquid.  Add the cream and Worcestershire sauce and bring to a simmer, cook 5 minutes.  (If too thick add a little chicken stock as needed.)  Season with salt & pepper and serve.
 
Try our other recipes:
Smoked Catfish & Mushroom Terrine
Catfish Salad
Catfish & Cheese Grits Timbale
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