Southern Catfish and Remoulade

Submitted by Christi


I was recently reading Julia Reed’s “House on First Street” which tells about her New Orleans experience pre and post Katrina. It is a good read and I definitely recommend it. You will get hungry reading it. At one point she talks about eating catfish with remoulade. I thought “yum!” I make a pretty mean remoulade. This is my version of catfish with remoulade.

Remoulade:

Use in amounts that suit your tastes

  • Zatarains creole mustard
  • Mayonnaise
  • Red chili sauce (not much)
  • Horseradish
  • Worchestershire sauce (a dash)
  • Garlic

Mix together. Refrigerate for at least 30 minutes before serving.

Catfish:

  • Cut catfish into strips
  • Season catfish with Cajun seasoning (Zaterains, Tony Chachere’s, Emeril’s Essence, whatever you like)
  • Place a couple of cups of flour in a pie plate and add some Cajun seasoning.
  • Break an egg into another pie plate and add some milk
  • Dredge fish in flour then egg mixture and then flour again
  • Fry fish in hot oil until done.

Serve with remoulade sauce.

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