Recipe of the Week 3-20-2012

Posted on March 20th, 2012 by host

Catfish Montegut


  • 2 #    Farm Raised Catfish Filets (2/3 oz preferred)
  • 2 Lg    Eggs
  • 1 qt    Heavy Cream
  • 2 tsp    Hot Sauce
  • 1 ½ #    Cracker Meal
  • Seasoning Blend (Recipe to follow)
  • 2 cup    Peanut Oil
  • ¼ #    Butter (Unsalted)
  • 1Lg     Shallot (Approx 1/3 cup – Minced
  • ¼ cup    Green Bell Pepper (Small Dice)
  • ¼ cup    Red Bell Pepper (Small Dice)
  • 1 Tbsp    Parsley (Chopped Fine)
  • 1 Cup    Portabella Mushrooms  (Medium Dice)
  • 8 oz     Fresh Gulf Shrimp 150/Up Ct
  • 4 oz    Lump (Backfin)   Crab Meat

Seasoning Blend

  • ¼ cup          Mc. Season-All
  • 1 tsp        Mc. Dried Rosemary
  • 1 tsp        Mc. Dried Basil
  • 1 tsp        Mc. Dried Oregano
  • 1 tsp        Mc. Thyme


In 2 shallow dishes divide the cracker meal evenly between the dishes. Add 1/8 Cup of Seasoning Blend (Retaining the remainder for the sauce) to both dishes of Cracker meal and mix to incorporate the seasoning with the cracker meal. Combine eggs, 2 cups of heavy cream and hot sauce – Whip to combine the milk wash.
Pre-heat oil in heavy bottom pan or cast iron pan to 350 degrees F
Dredge fish in cracker meal then into milk-egg wash and then Coat with cracker meal.
Once coated transfer to pan and Cook approx. 3-4 minutes per side; cook until coating is golden brown and firm. Remove fish; drain on paper towels for approx. 2 minutes prior to serving.


Pre-heat Large Skillet over Medium High heat.

Add Butter, Cooking for approx 4 minutes till it turns brown in color. Reduce fire to medium heat and add shallots, peppers, mushrooms, 2 tsp parsley and seasoning.  Continue cooking until peppers and mushrooms begin to soften.  Add shrimp, crab meat, garlic and  heavy cream bring back to a simmer for 5 minutes.

Plate up catfish and top with sauce, garnish with parsley and serve.

Recipes, What's New | March 20th, 2012