The title makes this dish sound really complicated, but it isn’t.  It is easy but elegant.  

Start with fresh catfish filets, enough for the amount of people you plan to serve, for purposes of the recipe, I am going to use 5. 

Preheat your oven to 375. Season the filets well with salt, pepper, garlic powder, and if you like a little bite, Tony Chachere’s  Cajun Seasoning.  If you use much Tony’s, leave off the original salt and pepper as Tony’s contains plenty of that. 

Next, dredge the filets well in flour. 

Catfish filets seasoned and dredged in flour

In a oven safe skillet, melt one stick butter over medium-high heat until bubbly.  Once bubbly, place the catfish filets in the skillet.

Cooking the filets in a skillet with butter.

We are not going to cook the filets completely on the cooktop.  Just cook them until starting to brown pretty nicely on one side, then flip them over and stick the skillet in the preheated oven. It will take about 15 minutes for them to finish cooking.

While the catfish finish in the oven, we will make the crawfish cream sauce to serve over them. You can use shrimp if you have no access to crawfish tails. Add 1-2 tbsp butter in a sauce pan. Add 2 tbsp diced garlic and stir in well until it just starts to cook.  Add 1-2 tbsp flour and stir until well blended, but do not brown. Add 2 cups heavy whipping cream  and stir until well blended. Add crawfish tails or shrimp. 

Crawfish Cream Sauce cooking

 

Season with creole seasoning, worcestershire and tabasco. Cook a bit, then add chopped green onion tops at the end of cooking time. Stir in 2 tbsp COLD butter until just melted.  Serve over cooked Filets. 

Yummy!
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Sautéed Catfish with Crawfish Cream Sauce
 
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Author:
Recipe type: Entree
Cuisine: Cajun
Serves: 4 servings
Ingredients
  • 5 Catfish Filets
  • 1 stick butter
  • Flour for dredging the filets
  • salt, pepper and creole seasoning to taste
  • 2 tbsp minced garlic
  • 1-2 tbsp flour
  • 2 cups heavy cream
  • 1 lb crawfish tails (or shrimp)
  • 1 tsp worcestershire
  • tabasco to taste
  • ½ cup chopped green onions
  • 2 tbsp cold butter
Instructions
  1. Preheat oven to 375
  2. Season filets well with salt, pepper, creole seasoning to your taste.
  3. Dredge filets well with flour
  4. Brown filets on one side in 1 stick butter in hot skillet
  5. Turn then put skillet in oven to finish the filets, it will take about 15 minutes for them to finish.
  6. Melt 1-2 tbsp butter in sauce pan
  7. Add some diced garlic and stir in well until just starts to cook.
  8. Add 1-2 tbsp flour and stir until well blended but do not brown
  9. Add 2 cups heavy cream and stir to combine well.
  10. Add crawfish tails.(or shrimp)
  11. Season with creole seasoning, worcestershire and tabasco to taste.
  12. Cook a bit, 2-3 minutes, then remove from heat.
  13. Add chopped green onion tops.
  14. Stir in 2 tbsp cold butter until just melted.
  15. Serve sauce over cooked filets.