Pappadeaux Catfish Opelousas Recipe
This Pappadeaux copycat is full of bold Cajun character! A crispy catfish fillet topped with rich, buttery sauce and loaded with shrimp and crawfish.The secret to the best crust on the catfish is using a mix of cornmeal and a little flour—crisp without getting too heavy.A good blackening spice is essential. Without it, the fish won’t have that deep, smoky taste that pairs so well with the sauce.A good sauce like this shouldn’t be just heat—it needs a little tang, which is why sour cream and a dash of vinegar work so well together.To keep the fish from sticking, preheat the pan properly before adding oil. If the oil isn’t shimmering, it’s not ready yet!
Servings: 4
Ingredients
- 4 fillets Catfish
- 2 tbsp Cajun Seasoning
- 1 cup Heavy Cream
- 4 tbsp Butter
- 1 cup Mushrooms sliced
- 1 tbsp Garlic minced
- 1 cup Shrimp peeled and deveined
- 1 cup Green Onions chopped
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions
- Season catfish fillets with Cajun seasoning on both sides to give them a flavorful kick.
- In a hot skillet, melt 2 tablespoons of butter, then add seasoned catfish fillets.
- Sear them for about 4-5 minutes on each side until they’re golden brown and cooked through.
- In another pan, melt the remaining butter over medium heat.
- Add garlic and mushrooms, cooking them until the mushrooms are soft.
- Pour in the heavy cream and bring the mixture to a gentle simmer.
- Add shrimp and let them cook until they’re pink and cooked through.
- Finish the sauce with green onions, paprika, salt, and pepper, stirring well.
- Simmer for a few more minutes until the sauce thickens slightly.
- Serve the catfish topped with the luscious Opelousas sauce.