How To make Cajun Catfish with Spicy Strawberry Sauce
2 lb Catfish Fillets
Salt Black Pepper 2 oz Hot Pepper Sauce
1 1/2 c Strawberry Preserves
1/2 c Red Wine Vinegar
1 T Soy Sauce
1/4 c Seafood Cocktail Sauce
1 Clove Garlic, minced
2 t Horseradish
3/4 c Cornmeal
3/4 c Flour
1/2 c Safflour Oil
Fresh Strawberries, Parsley Sprigs, optional * Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired. Source: Quick & Delicious Cajun Cooking
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2 Tbsp Melted butter
3 Garlic Cloves - Minced
2 Tbsp grated parmesan cheese
1/2 Tbsp Parsley
1/4 Cup white wine
1 Cup heavy cream
1 Tbsp Old Bay Seasoning
1/2 Teaspoon Lemon Zest
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My name is Cordarrius, host & owner of Cord & The Kitchen. Today, we'll be making a Fried catfish and creamy grits, topped with a Cajun crawfish sauce. Yeahhhh if your mouth watered a little, just wait until you make it for yourself and others!
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Seasoned With Soul:
INGREDIENTS
4 catfish fillets
1/2 lb frozen, cooked crawfish tails
1 cup grits
1 cup yellow cornmeal
1 cup all purpose flour
2-3 cups heavy cream
2-3 cups chicken broth
1 stick unsalted butter
1/2 cup diced bell peppers
1/2 cup diced red onion
Mustard (for binding)
Hot sauce of choice
Seasonings:
Tony's Creole
Unsalted lemon pepper
Smoked paprika
Smoked sea salt
Black pepper
Garlic powder
Onion Powder
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How to make creamy grits
New Orleans Crawfish Ravioli | Fried Ravioli in a creamy spicy crawfish tail sauce
New Orleans native Charlie Andrews demonstrates how to make Crawfish Ravioli. This recipe was inspired the Copelands Crawfish Ravioli. It consists of Homemade Ravioli with a cheesy crawfish filling. The Ravioli is battered and fried in hot oil. From there a creamy crawfish sauce is created and poured over the Ravioli before serving. This recipe calls for 2 to 4 servings, it is absolutely delicious. Hope you all will give this recipe a try.
New Orleans Crawfish Ravioli recipe link
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How to make YUM YUM SAUCE -SECRET Sauce for Steak Burger Chicken Fish Shrimp Seafood & Dipping Sauce
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Ingredients used:
1 Cup Mayonnaise
1 tbsp Ketchup
1 tbsp Melted Butter
1 tbsp Garlic Powder (use 1.5 tbsp for more garlic taste)
1 tsp Onion Powder
1/2 tsp Paprika
1 tbsp Sugar
1 tbsp Water
------------------------------------
(Optional) 1 tsp Hot Sauce
Best consumed right away or within 2-3 days in fridge. (Half all ingredients to make less)
Add about 2 tsp of Rice Vinegar or White Wine Vinegar as a preservative to last up to a week in fridge.
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Terry Ho's Bottled YumYum Sauce (I used to buy all the time):
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Quick 'n Easy Cajun Fish
CAJUN FISH
1 kg fish fillets
1 tablespoon oil
Cajun spice mix:
2 tablespoons cracked black peppercorns
2 teaspoons dried thyme
half teaspoon dried oregano
1 tablespoon garlic salt
1 tablespoon onion powder
2 tablespoons white pepper
three-quarter teaspoon cayenne pepper
dash paprika
METHOD
Brush fish fillets with oil.
Coat with cajun spice mix (to taste)
and cook on high heat under pre-heated grill, skillet or barbecue.
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Level of Difficulty: 1/5
Ingredients:
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1 cup Heavy Cream
½ cup Parmesan Cheese
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