Bronzed Catfish With Crabmeat Sauce

Ingredients

Crabmeat Sauce

• 2 tablespoons butter
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup red pepper, finely chopped
• 1 teaspoon garlic, chopped
• 1 teaspoon paprika
• 1/2 teaspoon hot pepper sauce
• 1 teaspoon Dijon mustard
• 1 cup whipping cream
• 8 ounces crabmeat, Fresh
• salt, to taste
• black pepper, freshly ground, to taste
• 2 tablespoons parsley, chopped

Fish

• 1/4 cup flour
• 1 teaspoon black pepper, ground
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon thyme, dried
• salt, to taste
• 1 pinch cayenne
• 16 ounces catfish fillets
• 2 tablespoons vegetable oil

Directions

1. 1

   Melt butter in pot on medium heat. Add onion, celery and red pepper and sauté for 5 minutes or until softened. Stir in garlic and paprika. Cook 1 minute. Stir in hot pepper sauce, mustard and whipping cream. Bring to simmerand simmer 1 minute. Add crabmeat. Heat until warmed through. Season well with salt and pepper. Stir in parsley.

2. 2

   Mix together flour, pepper, paprika, oregano, thyme, salt and cayenne on a plate. Season catfish with salt and pepper then dredge the catfish in the flour mixture.

3. 3

   Heat oil in skillet on medium-high heat. Add catfish and fry until golden about 3 minutes per side. Place on individual serving plates and top with crabmeat sauce.