Des Allemands Catfish Delight

Total Time:
1 hr 5 min
30 min
35 min

4 to 6 servings

  • Fish:
  • 4 cups vegetable oil
  • 2 pounds catfish fillets
  • Salt
  • Lemon pepper
  • Garlic powder
  • 1 cup English style batter mix, plus 2 cups
  • 1 1/4 cups water
  • 1 cup chopped pecans
  • Sauce:
  • 4 ounces (1 stick) butter
  • 1 cup chopped green onions
  • 1/2 cup chopped fresh parsley leaves, plus more for garnish
  • 1 (8-ounce) can cream of mushroom soup
  • 1 (8-ounce) can cream of celery soup
  • 1 (8-ounce) can cream of chicken soup
  • 6 slices cheese (recommended: Velveeta brand)
  • 1 teaspoon liquid crab boil
  • 1 pound crabmeat
  • Salt and pepper
  • 1/4 cup pecan halves
  • Heat the oil in a large, deep pot to 350 degrees F.

  • Pat fillets dry with clean paper towels and season, to taste with salt, lemon pepper, and garlic powder. Dust lightly with 1 cup of the dry batter mix. Mix the 2 remaining cups of dry batter mix with the water and add the chopped pecans.

  • Coat the fillets with the batter and place in the hot vegetable oil. Fry until golden brown, approximately 5 minutes. Set aside on paper towels.

  • Sauce:

  • In a saucepan over medium heat, melt butter and add chopped green onions and parsley. Saute for 3 minutes. Add the soups, cheese, and liquid crab boil and continue to cook for 10 minutes. Add crabmeat and cook an additional 5 minutes. Season, to taste, with salt and pepper.

  • Prepare a bed of sauce on a serving platter and place fish on sauce. Partially cover fillets with sauce. Garnish with pecans and parsley.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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