Karen Parker’s Fried Catfish

Catfiah

• Six 4-ounce catfish fillets
• ¾ cup yellow mustard
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Tony Chachere's Original Creole Seasoning, to taste
• 1½ cups Zatarain's Wonderful Fish Fri Vegetable oil or other neutral oil, for frying

Crawfish Étouffée

• 6 tablespoons salted butter
• 4-ounce can chunky-style portobello mushrooms, drained
• 2 large celery ribs, chopped
• ½ medium yellow onion, diced
• 2 tablespoons all-purpose flour
• 10.5-ounce can mild Rotel
• 2 dashes Worcestershire sauce
• 12 ounces crawfish tail meat, rinsed well
• 2 green onions, sliced
• 1 teaspoon minced garlic
• 2 bay leaves
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon Tony Chachere's
• Original Creole Seasoning
• Dash of Tabasco
• 2 tablespoons chopped fresh parsley

• 1. Pat the fillets dry and place on a tray or baking sheet. Cover with yellow mustard, salt, pepper, and Tony's.
• 2. Add the Fish Fri to a medium shallow dish and coat each fillet in the breading, then place back on the baking sheet.
• 3. Add enough oil to cover ½ inch of the side of a large, deep skillet and heat over medium-high heat.
• 4. Once the oil is shimmering, add the catfish fillets two or three at a time, being careful not to overcrowd the pan. Fry until golden brown on each side, about 4 to 5 minutes or until the internal temperature reaches 145°F. Remove to a paper towel-lined plate to catch any excess grease. Serve with remoulade or topped with Crawfish Étouffée
• 2. Sprinkle in the flour, mix well, and cook for about 15 minutes, stirring occasionally until thickened.
• 3. Add the Rotel, 2 ½ cups of water, Worcestershire sauce, crawfish tails, green onions, garlic, bay leaves, and salt, pepper, Tony's, and Tabasco, to taste.
• 4. Bring to a simmer over medium heat and cook, stirring occasionally, until the crawfish are warmed through, about 5 to 7 minutes. Stir in the parsley.