Catfish Tchoupitoulas Recipe

Prepare the Catfish

Rinse the catfish fillets under cold water and pat them dry with paper towels.

Coat the Fillets

In a shallow dish, combine flour, cornmeal, salt, black pepper, and cayenne pepper. In another bowl, whisk together eggs and milk. Dip each fillet first in the egg mixture, then into the flour mixture, ensuring they are evenly coated.

Heat the Oil

In a large skillet, heat the vegetable oil over medium-high heat until hot but not smoking.

Fry the Catfish

Carefully place the coated catfish fillets in the hot oil, frying in batches if necessary. Cook for about 4-5 minutes per side or until golden brown and cooked through. Remove from skillet and drain on paper towels.

Sauté the Vegetables

In the same skillet used for the catfish, add chopped green bell pepper, onion, celery, and garlic. Sauté over medium heat for about 5-7 minutes until the vegetables are tender.

Add Tomatoes and Seasoning

Stir in the diced tomatoes, Worcestershire sauce, hot sauce, and lemon juice. Cook for an additional 5 minutes to allow flavors to meld.

Finish with Herbs

Add the chopped green onions and parsley, stirring to combine. Cook for another minute before removing from heat.

Plate the Dish

On a serving platter, arrange the fried catfish fillets and spoon the vegetable mixture over the top. Serve hot.