Catfish Creole
Growing up in southeastern Oklahoma, I caught and ate my share of freshwater fish. Fresh, wild fish was so common at my home, it wasn’t until I moved to New Orleans in college that I realized some people actually buy catfish. Up to that point, I assumed everyone just caught their own channels, blues...
- Servings: 3
Source: themeateater.com
Ingredients
- Creole Sauce
- butter
- flour
- garlic cloves, minced
- medium yellow onion, diced
- green bell pepper, diced
- celery, diced
- oil
- wild game stock
- Cajun seasoning
- fresh oregano, minced
- fresh thyme, minced
- bay leaves
- Worcestershire sauce
- Tabasco sauce
- medium tomatoes, chopped
- tomato paste
- green onions , thinly sliced
- Blackened Catfish
- catfish fillets
- butter, room temp