Fried Creole Catfish

Catfish is fried and topped with a hot and spicy Creole sauce. Serve over Cajun-style long grain and wild rice.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 617 Calories

Ingredients

• 1 egg
• 2 teaspoons cornstarch
• salt and ground black pepper to taste
• 2 teaspoons cayenne pepper
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chili powder
• ½ cup diced onion
• 2 ¼ cups water
• 1 tablespoon butter (Optional)
• ½ cup diced celery
• ½ cup diced green bell pepper
• 1 tablespoon seafood seasoning (such as Old Bay®)
• 1 cup panko bread crumbs
• ½ cup vegetable oil for frying, or as needed
• 1 (6 ounce) package long grain and wild rice mix
• ¼ cup quick-mixing flour (such as Wondra®)
• 1 (15 ounce) can crushed tomatoes
• 2 teaspoons butter (Optional)
• 1 (6 ounce) can tomato paste with roasted garlic
• 3 dashes chile-garlic sauce (such as Sriracha®), or to taste

Recipe Instructions

Step 1

Heat vegetable oil in a large skillet over medium heat.

Step 2

Mix long grain and wild rice mix, contents of seasoning packet, water, and 1 tablespoon butter in a saucepan and place over medium heat.

Step 3

Bring rice to a boil, reduce heat to low, and cover the pan; simmer until rice is tender and liquid has been absorbed, about 25 minutes. Set rice aside and keep warm.

Step 4

Melt 2 teaspoons butter in a saucepan over medium-low heat. Cook and stir celery, onion, and green bell pepper until tender, about 10 minutes.

Step 5

Mix in Worcestershire sauce, chili powder, seafood seasoning, crushed tomatoes, tomato paste with garlic, and cornstarch; stir until smoothly combined.

Step 6

Season with chili-garlic sauce; let the sauce simmer, stirring occasionally, while you prepare the fish.

Step 7

Whisk together flour, cayenne pepper, salt, and black pepper in a shallow bowl.

Step 8

Beat egg in a separate bowl.

Step 9

Place panko crumbs into another shallow bowl.

Step 10

Dredge fish pieces in seasoned flour, and tap off excess flour.

Step 11

Dip floured fish into beaten egg, then dredge fish in panko crumbs. Tap off excess crumbs.

Step 12

Repeat the process, dipping each fish piece again into seasoned flour, egg, and bread crumbs.

Step 13

Pan-fry coated fish in hot oil until golden brown, about 2 minutes per side.

Step 14

Drain fish on a plate lined with paper towels.

Step 15

To serve, transfer long grain and wild rice to a platter; top with fish pieces, and spoon Creole sauce over the fish and around the edge of the rice.