Welcome to Cajun Catfish Larue recipe, a delightful culinary creation that will tantalize your taste buds and transport you to the heart of the South. Prepare yourself for an extraordinary gastronomic experience as we explore the secrets behind this Southern delicacy. Picture succulent catfish fillets, coated in a perfectly seasoned cornmeal crust that fries to a crispy golden brown perfection. With each bite, you’ll savor the harmonious blend of flavors that will leave you craving more. Whether you’re a seafood lover or an adventurous foodie, Carrie’s Catfish Larue is a must-try recipe that promises to impress your loved ones. So, roll up your sleeves and embark on this culinary journey as we unravel the magic behind this mouthwatering dish. Let’s dive in and create a masterpiece that will have everyone begging for seconds!
Ingredients
- 3 tablespoons olive oil, divided
- ½ onion, diced
- ½ green bell pepper, diced
- 1 carrot, peeled and diced
- 8 (4 ounce) fillets catfish fillets
- salt and black pepper to taste
- 1 teaspoon Italian seasoning
- garlic powder to taste
- 1 (14.4 ounce) can diced Italian tomatoes
- 1 (8 ounce) can tomato sauce
- ½ cup dry white wine
Directions
- Place 1 tablespoon of oil in a heavy bottomed skillet over medium heat. Saute onion, green pepper, and carrot until golden brown; remove from the pan. Using the remaining 2 tablespoons of oil, sear all of the fillets on both sides. Lay all of the fillets into the skillet, sprinkle with salt, pepper, Italian seasoning, and garlic powder. Top with the sauteed vegetables, and pour on the diced tomatoes, tomato sauce, and white wine.
- Bring to a simmer, and cook gently until the sauce has thickened slightly, and fish flakes easily with a fork, about 10 minutes.
