How To make Catfish In Oyster Andouille Butter
6 ea 5-8 oz catfish fillets
3/4 c Vegetable oil
1 c Eggwash (1 egg, 1/2 cup
Water, 1/2 cup milk) 1/2 c Unseasoned flour
1/4 c Julienned andouille sausage
1 ts Garlic
1/2 c Sliced mushrooms
1/2 c Chopped green onions
24 ea Fresh shucked oysters
1/2 c Dry white wine
1 1/2 c Heavy whipping cream
Salt and white pepper to Taste 4 sl Cold butter
In a ten inch heavy bottom saute pan, heat oil over medium high heat. Blend eggwash to ensure that egg, milk and water are well mixed. Dip catfish fillets into eggwash and then into flour, coating evenly on all sides. Saute fish, three fillets at a time, until golden brown, approximately three to five minutes on each side. Once cooked, remove and keep warm. In the same saute pan, add andouille, garlic, mushrooms and green onions and saute until vegetables are wilted, approximately three to five minutes. Add oysters and saute until their edges are curly. Deglaze with white wine, add heavy whipping cream and cook until sauce is slightly thickened. Season to taste using salt and white pepper. Once sauce has thickened, swirl in butter chips, two at a time, until all is incorporated. The butter will finish the sauce to a nice sheen. Place two to three ounces of oyster butter in the center of a serving plate and top with catfish fillet. Garnish with four cooked oysters per serving.
How To make Catfish In Oyster Andouille Butter's Videos
Seafood Gumbo. (Almost From Scratch)
This is the third video in a series of videos I made about some oysters that I received from a subscriber. The other two videos a are listed below.
In this one I make a seafood gumbo with many homemade and home grown ingredients. Then I realize that it is nearly impossible to truly make anything from scratch. The gumbo was delicious.
The other two oyster videos in this series:
Oyster Shucking:
Charbroiled Oysters:
Videos associated with this series:
How to make Coutons:
How to make Cajun Creole seasonings:
Other gumbo videos:
In this video I use some of this seasoning as well as the creole seasoning in the above video.
I have affiliation with Amazon and Thermoworks. Using the links below cost the consumer nothing extra but will help the Big LEW BBQ channel continue to bring great content.
The Lodge pot used in this video:
ThermoWorks Affiliate Links:
•Smoke :
•Thermopop :
•Thermopen :
•Chef Alarm :
•Dot :
•Zipper Case :
How to Make Oyster Andouille Spaghetti
Chef Patrick Mould teaches you how to make Oyster Andouille Spaghetti.
Fried Seafood with Backyard Tartar Sauce
Get ready to spice up your Friday nights with this delicious fried seafood recipe from Louisiana, where indulging in seafood during Lent is a time-honored tradition! Boudreaux's Backyard in collaboration with the finest Blue Plate Mayonnaise also want to give you the most amazing dipping recipe there is. In this episode I give you my nontraditional but lip smacking BACKYARD TARTAR SAUCE!
Ingredients
Marinade
• 2 cups yellow mustard
• 2 tbsp hot sauce
• 2 lemons, juiced
• 1/2 beer
• Creole seasoning
Seafood
• Oysters
• Shrimp peeled, deveined and butterflied
• Soft-shell crabs, cleaned
• Catfish
Backyard Tartar Sauce
• 1 cup blue plate mayo
• 1 Tsp creole mustard
• 3 cloves garlic
• 1 lemon
• 2 tbsp grated carrot
• 1 tbsp jalapeño juice
• 2 tbsp minced jalapeños
• Salt
• Peppers
• 1 tbsp minced parsley
Dry Batter
• 1/2 Zatarain's fish fry
• 1/2 flour
• Creole seasoning
Cooking oil
Directions
1. Prep seafood. I like to remove as much water as possible especially from fish by using paper towels.
2. Mix all ingredients of marinade and place in seafood. Let marinate at least an hour.
3. Make sauce by making a paste from the garlic. Add in 1 juiced lemon and stir. This will help take the bite off from the raw garlic.
4. Grate in the carrot. Mix remaining ingredients. Place in fridge while seafood is frying.
5. Mix ingredients for dry mixture.
6. Heat oil to 350 minimum.
7. Using wet hand, dry hand method, batter seafood and fry until seafood floats and is nice and golden.
8. Hide the crab for yourself and serve the rest with that amazing backyard tartar sauce.
9. Accept all the love you’ll get!
Festival Cooking | A Taste of Louisiana with Chef John Folse & Company | 1991
In this episode of “A Taste of Louisiana” from January 3, 1991, Chef John Folse cooks Chicken and Andouille Jambalaya, Pan-Sautéed Catfish with Shrimp and Chive Cream Sauce, and Pork Tenderloin Grillades and Grits. He also prepares Strawberries Ponchatoula with guest Leo Honeycutt of WBRZ-TV in Baton Rouge. This episode includes footage of Louisiana festivals.
Host: John Folse
Seafood Gumbo | CHEF CARMEN ATL
Check out more of my recipes here:
Subscribe for updates and I'll teach you how to cook just like me, the best chef in Atlanta:
Follow me on Facebook for live streams and more:
Follow my on Instagram for more videos:
Video by Jesse Fernandez:
#gumbo #chefcarmenatl #christmas
How to cook Jambalaya during a hurricane
Check out my #tiktok video on #howtocook #jambalaya during a #hurricane We all know how crazy the year #2020 has been and #Louisiana has been hit with hurricanes all year.
We were impacted by hurricane zeta and didn’t have power for 4 days. So we had to get creative to eat good! We made so much we fed the neighbors too!
Hope y’all enjoy and don’t forget to subscribe for more!