Description
Southern comfort meets coastal charm in this Fried Catfish with Crawfish Au Gratin Sauce, blending crispy golden fillets with rich, creamy seafood goodness. Louisiana’s culinary magic shines through each perfectly seasoned bite, inviting you to savor a true Southern delicacy.
Ingredients
Scale
Main Ingredients:
- 1 lb crawfish tails, peeled
- 4 ounces (113 grams) American cheese, cubed
- 3 cups milk
Vegetables and Aromatics:
- 3/4 cup onion, diced
- 1/4 cup green bell pepper, diced
- 1/4 tablespoon garlic, minced
- 2 tablespoons green onions, sliced
Seasonings and Other Ingredients:
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 1 tablespoon sugar
- 3/4 tablespoon chicken base
- 3/4 tablespoon crab base
- 1/4 tablespoon granulated garlic
- 1/8 teaspoon dried basil
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 pinch dried thyme
- 1/4 cup white wine
Instructions
- Heat a skillet over medium warmth and transform butter into a silky liquid pool, introducing diced onions, emerald bell peppers, and fragrant garlic. Gently coax the vegetables until they soften and release their aromatic essence, approximately 4-5 minutes.
- Sprinkle flour into the vegetable mixture, stirring continuously to create a delicate blond roux with a nutty undertone, allowing the raw flour taste to dissipate in roughly 2 minutes.
- Incorporate a medley of seasonings: sugar, chicken base, crab base, granulated garlic, dried basil, black pepper, cayenne for heat, and earthy thyme. Whisk thoroughly to distribute flavors evenly.
- Gradually stream milk and white wine into the simmering mixture, whisking consistently to prevent lumps and encourage a smooth, velvety texture. Continue stirring until the sauce transforms and thickens, roughly 6 minutes.
- Introduce cubed cheese, stirring until it melts into a luscious, creamy consistency. Fold in succulent crawfish tails, warming them gently to preserve their delicate texture. Finish by sprinkling freshly chopped green onions across the surface moments before serving.
Notes
- Choose catfish with firm, white flesh to ensure the best texture and flavor absorption.
- Pat the fish dry before seasoning to help create a crispy, golden-brown crust when frying.
- For a gluten-free option, replace wheat flour with cornstarch or almond flour in the roux and coating.
- Opt for low-sodium chicken base to control salt levels and customize the sauce’s intensity.
- Fresh crawfish will elevate the dish’s taste, but high-quality frozen crawfish can work well in a pinch.
- Consider using a cast-iron skillet for even heat distribution and better sauce development.
- Adjust cayenne pepper quantity based on personal spice tolerance for a customized heat level.
- Serve immediately to maintain the crispy fish texture and ensure the sauce remains creamy and warm.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Southern (American)
Nutrition
- Serving Size: 4
- Calories: 520
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg