Seasoned fried catfish topped with a lump crabmeat butter sauce.

Ingredients

Seasoning Mix:

  • 1 tbsp salt
  • 2 tsp paprika
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp dried sweet basil leaves
  • 1 tsp dried thyme leaves
  • 1 tsp black pepper
  • 3/4 tsp dried oregano leaves
  • 1/2 tsp white pepper

Fish:

  • 6 catfish fillets, 5 to 6 ounces each
  • 1 cup milk
  • 1 tbsp plus 1 tsp Dijon mustard
  • 1 egg

Crabmeat Topping:

  • 5 tbsp unsalted butter, in all
  • 2 tbsp seasoning mix
  • 1/2 cup chopped green onion tops
  • 1/2 cup chopped red pepper and/or green
  • 1/4 cup chopped fresh parsley
  • 1 tsp minced fresh garlic
  • 1/2 lb lump crabmeat
  • 1 cup heavy cream

Finish Catfish:

  • 1 1/2 cups all-purpose flour
  • 1 cup vegetable oil

Steps

  1. Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 1/4 cup plus 3/4 tsp.
  2. Sprinkle the catfish fillets on both sides with a total of 2 tsp of the seasoning mix, and rub it in with your hands.
  3. Combine the milk, mustard, egg, and 1 tsp of the seasoning mix in a bowl large enough to hold all the fillets. Blend well with a spoon, add the fillets, and marinate overnight in the refrigerator.
  4. For the topping, place 2 tbsp of the butter in a 10-inch skillet over high heat and sprinkle the seasoning mix directly on top of the butter so it will brown lightly as the butter melts.
  5. When the butter has melted, add the green onions, red pepper, parsley, garlic and the remaining 3 tbsp butter. Stir well and heat until the butter melts.
  6. Add the crabmeat and cook, stirring gently, 1 minute.
  7. Add the cream, stir gently, and bring to a rolling boil. Remove from the heat. Makes about 2 1/4 cups.
  8. Combine the flour and the remaining seasoning mix in a shallow pan. Remove the fish from the refrigerator.
  9. Heat the oil in a 12-inch skillet over high heat.
  10. While the oil is heating, remove 3 fillets from the marinade and dredge in the seasoned flour, one at a time.
  11. When the oil is very hot, add the floured fillets to the skillet. Fry, turning several times, until brown and very crispy on both sides, 8-10 minutes.
  12. Remove the fillets and drain on paper towels. Repeat with the remaining catfish, making sure the oil is very hot before adding the fish to the skillet.
  13. Warm the sauce for serving. Allow 1 catfish fillet topped with a generous 1/3 cup sauce per person.