Recipe - Louisiana Lacys Catfish

FOR BLACKENING FISH
4 Whole catfish fillets
One fourth cup Melted butter
One fourth cup Red Lobster Cajun Seasoning

SAUCE
1 cup Heavy whipping cream
2 tablespoon Shallots; 1/8" dice
1 tablespoon Vegetable oil
One half cup White wine
2 tablespoon Red Lobster Cajun Seasoning
2 tablespoon Fresh chopped parsley
One fourth cup Sour cream
6 ounce Bay shrimp; cooked

TO MAKE BAY SHRIMP SAUCE: 1) Saut‚ shallots in vegetable oil until
translucent 2) Add white wine and simmer until reduced by two thirds 3) Add
heavy cream and simmer until reduced by one third 4) Add seasoning, parsley
and sour cream and simmer 1 minute 5) Stir in Bay Shrimp and keep hot until
serving

TO MAKE LOUISIANA LACY'S CATFISH: 1) Preheat a cast iron skillet (the
hotter, the better) 2) Dip or brush catfish fillets with melted butter 3)
Sprinkle 1 tablespoon of seasoning evenly on each side of fish 4) Cook over
high heat until a dark brown (almost black) crust is formed 5) Turn over
and cook other side 5) Place fish on plate and top with Bay Shrimp Sauce.

WARNING: BLACKENING MAY CREATE LARGE AMOUNTS OF SMOKE. WE RECOMMEND THAT
THIS METHOD OF COOKING IS DONE ONLY OUTDOORS!! (I don't know why they say
that, since *they* cook it indoors.. Just make sure the room is well
ventilated, I guess...)

Suggested Wine: Light lager beer, Sauvignon Blanc

NOTES : Have fun with this dish! It's fun, it's hot and it's authentic, but
don't burn it.
Recipe by: Red Lobster

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
7, 1998