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
How To make Cajun Catfish with Spicy Strawberry Sauce's Videos
Chicharrones and Avocado spread! Fried pork belly! #foodie
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
Official Website for all recipes
Email
charliethecookandrews@gmail.com
Facebook
Instagram
Twitter
#charliethecookandrews
To donate
GoFundMe
Cash App
$CharlieA504
PayPal (donate to email address)
charliethecookandrews@gmail.com
Louisiana Seafood Boil Seafood (Cajun)
Follow me ❤️
Ingredients
1 lb shell-on shrimp
1 lb crawfish
1 lb Manila clams
1lb mussels
1 lemon
For sauce
2 sticks unsalted butter
2 heads garlic
2 tbsp Louisiana hot sauce
2 tbsp paprika
1 tbsp cayenne pepper
11 tbsp black pepper
2 1/2 tbsp sugar
4 tbsp Old Bay seasoning
OLD BAY Seasoning recipe (4 tbsp)
3/4 tbsp salt
1 tbsp celery seed
2 tsp sweet paprika
1 tsp ground dry mustard
1 tsp ground ginger
5 bay leaves
1/2 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp crushed red pepper flakes
1/8 tsp ground nutmeg
1/8 tsp ground cardamom
1/8 tsp ground allspice
1/8 tsp ground cinnamon
1/16 tsp ground cloves
#shorts #seafood #cajun #delish #foodie #foodvideo
Catfish | Ms. Lucy's Classic Cajun Culture and Cooking (2000)
Stanley Daigle takes us catfishing in Louisiana's Lake Maurepas. Then Ms. Lucy fries up catfish filets while guest Chef Hans Korrodi prepares Blackened Catfish. Join Lucy as she prepares Fried Catfish, Blackened Catfish, B.J.'s Hushpuppies, Slaw with Mayonnaise and Carrots, and Carrot Cake.
In this episode of “Lucy’s Classic Cajun Culture & Cooking” from November 4, 2000, Miss Lucy prepares Cajun Fried Catfish while her guest, Chef Hans Korrodi, cooks Creole Blackened Catfish. Next, Miss Lucy visits Stanley Daigle, Sr. and Stanley Daigle, Jr. on Lake Maurepas, where they talk about catfishing and catfish processing. Back in the kitchen, she prepares Hushpuppies, Coleslaw and Carrot Cake with Cream Cheese Icing. Lastly, she reads viewer mail along the Mississippi River in Baton Rouge.
The BEST Catfish and Grits You'll EVER Taste - How to Make Cajun Food
#Catfishatchafalayarecipe
#shrimpcreolerecipe
#creoleseasoning
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!
If you enjoyed the recipe, please hit the thumbs up icon, and also be sure to SUBSCRIBE to the channel so you don't miss any new episodes and recipes.
GRAB OUR COOKBOOKS on Amazon
Kitchen Culture:
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
Business Inquires: info@cordandthekitchen.com
BE SURE TO FOLLOW OUR SOCIAL MEDIA
IG @
Tiktok @
FB @ Cord & The Kitchen
How to make creamy grits
How to Make Baked Catfish With The Big Boss Air Fryer: Cajun Catfish | Healthy Eating
Today’s video is a break from the norm. I’m doing some Cajun Style Catfish with the Big Boss Air Fryer! This is an healthier alternative to eating fish rather than frying it. The Cajun Catfish came out perfect, nice and flaky and moist on the inside, while still maintaining a crispy exterior!
Cajun Seasoning:
Paprika
Kosher salt
Black pepper
White pepper
Cayenne pepper
Thyme
Basil
Oregano
Email: CoachJb75@gmail.com
Twitter: @bbq_jb
#BigBossAirFryer #CajunCatfish #HealthyEating