Sautéed Catfish with Crawfish Wine Sauce

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
This simple method for preparing catfish lends itself to a wide variety of sauces and toppings, so you can serve it again and again and not grow bored. Here we have created a rich crawfish sauce with wine and mushrooms. Perfect if company’s coming…

Ingredients for sautéing fish:
6 (5-8 ounce) catfish fillets
¾ cup vegetable oil
1 cup egg wash (1egg, ½ cup water, ½ cup milk)
salt and white pepper to taste
granulated garlic to taste
½ cup flour

Method:
Preheat oven to 275º F. In a 10-inch heavy-bottomed sauté pan, heat oil over medium-high heat. Blend egg wash to ensure that egg, milk and water are mixed then season with salt, pepper and granulated garlic. Season flour with salt, pepper and granulated garlic.  Dip catfish fillets into egg wash and then into flour, coating evenly on all sides. Sauté 3 fillets at a time for 3-5 minutes on each side or until golden brown. Once cooked, place on a cookie sheet in oven to keep warm while preparing sauce.

Ingredients for Sauce:
1 pound cleaned crawfish tails
¼ cup butter
2 tbsps minced garlic
½ cup sliced green onions
¼ cup sliced mushrooms
¼ cup dry white wine
½ cup heavy whipping cream
4 tbsps cold, chipped butter
2 tbsps minced parsley
salt and white pepper to taste

Method:
In a medium heavy-bottomed sauté pan, melt butter over medium-high heat. Add garlic, green onions and mushrooms. Sauté 3-5 minutes or until vegetables are wilted. Deglaze with wine and reduce to half volume. Stir in heavy whipping cream, bring to a low boil and reduce to half volume. Blend in crawfish. Swirling pan constantly, add a few chips of butter at a time until all is incorporated. Remove from heat and season with parsley, salt and white pepper. To serve, place a generous serving of sauce in center of plate. Top with sautéed catfish fillet and spoon additional sauce over fish.