"This is dish Creole sauce on top of fried catfish. You can enjoy it
with wild rice and Cajun-style long grain."
Serving: 3 | Prep: 25m | Ready in: 1h
Ingredients
• 1 (6 oz.) package long grain and wild rice mix
• 2 1/4 cups water
• 1 tbsp. butter (optional)
• 2 tsps. butter
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1 tbsp. Worcestershire sauce
• 2 tsps. chili powder
• 1 tbsp. seafood seasoning (such as Old Bay®)
• 1 (15 oz.) can crushed tomatoes
• 1 (6 oz.) can tomato paste with roasted garlic
• 2 tsps. cornstarch
• 3 dashes chile-garlic sauce (such as Sriracha®), or to taste
• 1/4 cup quick-mixing flour (such as Wondra®)
• 2 tsps. cayenne pepper
• salt and ground black pepper to taste
• 1 egg
• 1 cup panko bread crumbs
• 1/2 cup vegetable oil for frying, or as needed
• 2 (4 oz.) fillets fresh catfish - cut in half crosswise, then cut lengthwise into
1-inch wide strips
Direction
• In a saucepan, combine 1 tbsp. butter, water, contents of seasoning packet,
wild rice mix, long grain and heat to medium heat.
• Boil the rice, lower the heat to low, and put a cover on the pan; simmer for
25 minutes until the rice is soft and absorbs the liquid. Put the rice aside and
keep warm.
• In a saucepan, melt 2 tsps. butter over medium-low heat. Stir and cook
green bell pepper, onion, and celery for 10 minutes until soft.
• Stir in cornstarch, tomato paste with garlic, crushed tomatoes, seafood
seasoning, chili powder, and Worcestershire sauce; toss until smoothly
blended.
• Use chili-garlic sauce to season, allow the sauce to simmer while you
prepare the fish, whisking sometimes.
• In a shallow bowl, combine black pepper, salt, cayenne pepper, and flour.
• In another bowl, whisk egg.
• In a separate shallow bowl, put in panko crumbs.
• In a big frying pan, heat vegetable oil over medium heat.
• In the seasoned flour, dredge the fish pieces, and tap to remove excess flour.
• In the beaten egg, dip the floured fish, and then in the panko crumbs, dredge
the fish. Tap the fish to remove excess crumbs.
• Repeat the process, dipping each fish piece again into the bread crumbs,
egg, and seasoned flour.
• In the hot oil, pan-fry the coated fish for 2 minutes each side until turning
golden brown.
• On a paper towel-lined dish, put the fish to strain.
• For serving, bring the wild rice and long grain to a dish; put fish pieces on
top, and spoon the Creole sauce around the edge of the rice and over the fish.
Nutrition Information
• Calories: 616 calories;
• Total Carbohydrate: 92.2 g
• Cholesterol: 117 mg
• Total Fat: 20.2 g
• Protein: 28.7 g
• Sodium: 1666 mg