Creole Catfish

This is an easy delicious way to make catfish, and  it incorporates a classic Creole tomato sauce.  Make sure you get Mississippi raised catfish.  Tilapia is for Trump fans

• 1 pound catfish
• 1 onion chopped fine
• 1 bell pepper chopped fine
• 1  stalk celery diced
• 1 can diced tomatoes (Rotels work too)
• 4 cloves garlic pressed
• 1/2 serrano chili chopped very fine
• 1/2 stick butter
• 3 tablespoons flour
• 1 quarter cup cornmeal Plus 1 tablespoon flour with salt and pepper and Creole seasoning
• 1 egg plus a splash of milk

1.  Add your butter to a medium sauce pan or saucier over medium low heat.
2. When butter is nutty brown add flour and incorporate with wooden spoon.
3. After roux is golden add onion, bell pepper, and celery and saute till onions are slightly translucent or roux gets a bit sticky(to the pan).
4. Add tomatoes and deglaze pan
5. Add garlic and chile and let simmer.
6. It is too thick you can regulate that with chicken stock.
7. Season sauce to taste with salt, pepper, Cajun seasoning, Worcestershire, and a touch of red wine vinegar

Meanwhile….

1. As you work on your roux and let your sauce simmer
2. Put enough vegetable oil in a skillet to cover and heat over med high heat
3. Put the fish in the eggwash and then the corn meal( I use shallow bowls for the egg and meal)
4. Put on a wire rack so the fish does not become mushy.
5. Fry in oil when oil reaches 360
6. Return to clean wire rack  with towel underneath to catch oil.