Recipe courtesy of Roy McCrerey
Des Allemands Catfish Delight
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2045
- Total Fat
- 204
- Saturated Fat
- 29
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 48
- Cholesterol
- 229
- Sodium
- 1474
- Total: 1 hr 5 min
- Prep: 30 min
- Cook: 35 min
Ingredients
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
Directions
- 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.