Catfish Louisiana

Ingredients

• 4-6 ounces catfish fillets
• 2 large eggs, lightly beaten
• 1/2 cup buttermilk
• 1/4 teaspoon hot sauce
• 1 tablespoon cajun seasoning, divided
• 1 1/2 cups flour
• 1 cup vegetable oil
• 3 cups rice, prepared

Shrimp Topping

• 1/4 lb small shrimp, peeled & deveined
• 3 tablespoons vegetable oil, divided
• 2 tablespoons flour
• 1/4 cup celery, chopped
• 1/4 cup green pepper, chopped
• 1/4 cup onion, chopped
• 1 garlic clove, minced
• 1 cup hot water
• 1/4 cup dry white wine
• 1 teaspoon chicken bouillon granule
• 1/4 teaspoon cajun seasoning
• 1/2 teaspoon hot sauce
• 1 lemon, cut into wedges

Directions

1. 1

   Prepare shrimp topping first: Combine 2 Tbsp oil and flour with a wire whisk and cook in a heavy skillet until light brown. Set mixture aside.

2. 2

   Cook celery, green pepper, and onion in 1 Tbsp oil in skillet over med-high heat stirring constantly for 1 minute. Add shrimp and garlic; cook 1 minute, stirring constantly.

3. 3

   Stir in water and remaining ingredients. Heat to bubbling. Gradually stir in reserved flour mixture, stirring until smooth.

4. 4

   Cook until thoroughly heated, then remove from heat but keep warm.

5. 5

   Catfish: In a medium bowl combine eggs and next 3 ingredients, plus 2 tsp cajun seasoning and set aside.

6. 6

   In a shallow dish combine flour and remaining 2 tsp cajun seasoning.

7. 7

   Dredge each fillet in flour, then in the egg mixture and fry in hot oil 5 minutes each side, or until golden. (fry in batches, if necessary).

8. 8

   Remove from oil and drain on paper towel.

9. 9

   Serve over hot rice with shrimp topping spooned onto each fillet.

10. 10

    Garnish with chopped fresh parsley or scallions, and a lemon wedge.