Catfish Lafitte

Dive into the rich, bold flavors of the South with Catfish Lafitte, a show-stopping Cajun-inspired dish that's as comforting as it is elegant. Perfectly seasoned catfish fillets are lightly dredged in spiced flour and pan-fried until golden and crisp, then nestled in a velvety sauce brimming with sautéed onions, bell peppers, celery, and garlic. This savory sauce gets a luxurious touch from heavy cream, a burst of brightness from diced tomatoes, and a kick of flavor from Cajun seasoning and Worcestershire sauce. Served over a bed of fluffy white rice and garnished with fresh parsley and green onions, this recipe marries rustic homestyle cooking with restaurant-quality flair. Ideal for weeknight dinners or entertaining, Catfish Lafitte brings the irresistible taste of Louisiana to your table.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces catfish fillets
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup all-purpose flour
• 2 tablespoons Cajun seasoning
• 1 medium yellow onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 2 pieces celery stalks, finely chopped
• 3 pieces garlic cloves, minced
• 1 14-ounce can diced tomatoes, drained
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 2 tablespoons fresh parsley, chopped
• 2 pieces green onions, sliced
• 2 cups cooked white rice
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Pat the catfish fillets dry with paper towels and season both sides with 1 tablespoon of Cajun seasoning, salt, and black pepper.

Step 2

In a shallow dish, combine the flour with the remaining 1 tablespoon of Cajun seasoning.

Step 3

Dredge the catfish fillets in the seasoned flour, shaking off any excess flour.

Step 4

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.

Step 5

Fry the catfish fillets for 3-4 minutes on each side or until golden and cooked through. Remove the fillets from the skillet and set them aside on a plate lined with paper towels.

Step 6

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.

Step 7

Add the onion, bell pepper, celery, and garlic to the skillet, and sauté for about 5 minutes until softened and fragrant.

Step 8

Stir in the diced tomatoes, chicken broth, heavy cream, Worcestershire sauce, paprika, and a pinch of salt and pepper. Bring the mixture to a simmer.

Step 9

Let the sauce cook for about 10 minutes, stirring occasionally, until it thickens slightly.

Step 10

Add the parsley and green onions to the sauce and stir to combine.

Step 11

Return the catfish fillets to the skillet, spooning the sauce over the top.

Step 12

Cook for another 3-5 minutes over low heat to meld the flavors and ensure the fillets are heated through.

Step 13

Serve the catfish fillets over a bed of cooked white rice, generously drizzling the sauce over the top.

Nutrition Facts

Serving size	(2190.4g)

Amount per serving	% Daily Value*
Calories	2988.1

Total Fat 171.6g	0%
Saturated Fat 84.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 644mg	0%
Sodium 6974.2mg	0%
Total Carbohydrate 235.7g	0%
Dietary Fiber 20.9g	0%
Total Sugars 24.3g
Protein 107.7g	0%

Vitamin D 0IU	0%
Calcium 305.6mg	0%
Iron 15.7mg	0%
Potassium 3491.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 14.8%

Carbs: 32.3%