Recipe - Enolas Catfish Over Seafood

One half pound Boneless catfish chopped
One half pound Small shrimp peeled
2 cup Water
1 teaspoon Salt divided
1 teaspoon Ground red pepper
Divided
4 tablespoon Margarine
2 cup Onion chopped
One half cup Bell pepper chopped
One half pound Crab meat
1 cup Bread crumbs
1 teaspoon Browning and seasoning
Sauce
1 tablespoon Salt
1 One half tablespoon Ground red pepper
6 8 ounce
2 Egg
2 cup Milk
2 cup All purpose flour
1 cup Vegetable oil divided
Catfish fillets

In a 5 quart Dutch oven over high heat, add chopped catfish, shrimp, water,
One half tsp salt and One fourth tsp red pepper. Bring to a boil, and boil 10 minutes.
Remove from heat, and set aside. Melt the margarine in a medium skillet
over medium heat. Add onion, bell pepper and the remaining salt and red
pepper; cook and stir 10 minutes, and then add to the Dutch oven. Return
Dutch oven to medium heat, and add the crabmeat, breadcrumbs, and browning
sauce, stirring well. Cook and stir 3 minutes longer. Sprinkle salt and
red pepper over catfish fillets. Beat together eggs and milk. Dredge
fillets through flour; dip in egg and milk mixture, then dredge again in
flour. Heat One half cup oil in a large skillet until very hot. Add 3 fillets,
and cook 34 minutes on both sides. Repeat process until all fellets are
cooked. Serve over seafood stuffing. Top with a light cheese if desired.
Source: Cajun Revalations Chef: Enola Prudhomme

Recipe By : Rhonda Guilbeaux

From: El Charro Cafe Favorite Recipes

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip