Catfish Lafitte
Dive into the rich, bold flavors of the South with Catfish Lafitte, a show-stopping Cajun-inspired dish that's as comforting as it is elegant. Perfectly seasoned catfish fillets are lightly dredged in spiced flour and pan-fried until golden and crisp, then nestled in a velvety sauce brimming with sautéed onions, bell peppers, celery, and garlic. This savory sauce gets a luxurious touch from heavy cream, a burst of brightness from diced tomatoes, and a kick of flavor from Cajun seasoning and Worcestershire sauce. Served over a bed of fluffy white rice and garnished with fresh parsley and green onions, this recipe marries rustic homestyle cooking with restaurant-quality flair. Ideal for weeknight dinners or entertaining, Catfish Lafitte brings the irresistible taste of Louisiana to your table.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces catfish fillets
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup all-purpose flour
- 2 tablespoons Cajun seasoning
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 pieces celery stalks, finely chopped
- 3 pieces garlic cloves, minced
- 1 14-ounce can diced tomatoes, drained
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- 2 pieces green onions, sliced
- 2 cups cooked white rice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the catfish fillets dry with paper towels and season both sides with 1 tablespoon of Cajun seasoning, salt, and black pepper.
In a shallow dish, combine the flour with the remaining 1 tablespoon of Cajun seasoning.
Dredge the catfish fillets in the seasoned flour, shaking off any excess flour.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Fry the catfish fillets for 3-4 minutes on each side or until golden and cooked through. Remove the fillets from the skillet and set them aside on a plate lined with paper towels.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
Add the onion, bell pepper, celery, and garlic to the skillet, and sauté for about 5 minutes until softened and fragrant.
Stir in the diced tomatoes, chicken broth, heavy cream, Worcestershire sauce, paprika, and a pinch of salt and pepper. Bring the mixture to a simmer.
Let the sauce cook for about 10 minutes, stirring occasionally, until it thickens slightly.
Add the parsley and green onions to the sauce and stir to combine.
Return the catfish fillets to the skillet, spooning the sauce over the top.
Cook for another 3-5 minutes over low heat to meld the flavors and ensure the fillets are heated through.
Serve the catfish fillets over a bed of cooked white rice, generously drizzling the sauce over the top.
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 21.3 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.2 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 953 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
