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Crisp Catfish Fillets with Creole Crab


6 6-8 oz Catfish Fillets, trimmed
1 cup Milk
1 egg
Tony Chachere’s Seasoned Fish Fry
Peanut Oil
Tony Chachere’s Creole Seasoning
½ cup Onion, minced
2 Tb Garlic, minced
1 cup Dry White Wine
2 Tb Creole Mustard
2 sticks Butter, cubed
1 pint Lump Crabmeat
½ lemon, juiced
1/3 cup Parsley, chopped


Place milk and egg in a bowl and whisk together. Place Tony Chachere’s Fish Fry in another bowl. Heat about ½ cup oil in a fry pan. Place fish fillets in milk mixture, then dredge in fry mixture. Shake off excess and place one at a time in pan. Fry about two minutes on each side. Don’t crowd your pan. Remove from the pan and drain on paper towels. Pour oil out of pan and pat with towels. Add onion, garlic, and wine. Reduce until thicker and barely covering bottom of pan. Add mustard and butter and stir until melted. Add crab, parsley, and lemon juice and season with Tony Chachere’s Creole Seasoning. Top fish fillets with buttery Creole Mustard and Crab Sauce.

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