Ingredients:

  • 4 Catfish Fillets (approx. 5 oz/140g each)
  • ½ cup All-Purpose Flour
  • ¼ cup Yellow Cornmeal
  • 1 tbsp Cajun Seasoning
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 3 tbsp Vegetable Oil or Clarified Butter (for searing)
  • 2 tbsp Unsalted Butter
  • 1 medium Yellow Onion (diced)
  • 2 stalks Celery (diced)
  • 1 medium Green Bell Pepper (diced)
  • 3 cloves Garlic (minced)
  • 1 (14.5 oz) can Diced Tomatoes (undrained)
  • 1 cup Fish Stock or Chicken Stock
  • 1 tsp Worcestershire Sauce
  • ½ tsp Dried Thyme
  • 1 Bay Leaf
  • Hot Sauce (e.g., Tabasco) to taste
  • 1 ½ cups Long-Grain White Rice (uncooked)
  • 2 tbsp Spring Onions or Parsley (chopped, for garnish)

Instructions:

  1. Prep Ingredients: Dice the onion, celery, and bell pepper (the Holy Trinity). Mince the garlic. Pat the catfish fillets completely dry with paper towels.
  2. Make the Dredge: In a shallow dish, combine the flour, cornmeal, Cajun seasoning, salt, and pepper. Dredge the dry catfish fillets lightly in the mixture, ensuring they are coated on both sides. Set aside.
  3. Start the Rice: Begin cooking the long-grain rice according to package instructions.
  4. Sauté the Trinity: Melt the butter in the Dutch oven over medium heat. Add the diced onion, celery, and bell pepper. Sauté gently for 8–10 minutes, or until the vegetables are very soft and translucent (sweated down). This slow step builds the fundamental flavour.
  5. Add Aromatics: Stir in the minced garlic and cook for 1 minute until fragrant.
  6. Simmer the Gravy: Add the canned diced tomatoes (with juice), fish/chicken stock, Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a simmer.
  7. Reduce and Thicken: Reduce the heat to low, cover partially, and let the gravy simmer for 15 minutes, allowing the flavours to marry and the sauce to slightly thicken. Stir in hot sauce to taste. Taste and adjust salt/pepper.
  8. Heat the Skillet: While the gravy simmers, heat the vegetable oil (or clarified butter) in a large skillet over medium-high heat until shimmering.
  9. Sear the Fish: Carefully lay the dredged catfish fillets into the hot oil. Do not overcrowd the pan. Cook for 3–4 minutes per side until deeply golden brown and crispy on the exterior, and the internal flesh is opaque and flaky (internal temperature should reach 145°F/63°C).
  10. Rest: Transfer the cooked fillets to a wire rack or plate lined with paper towels to drain excess fat while you plate the dish.
  11. Plate: Spoon a generous bed of the cooked white rice onto each plate.
  12. Sauce: Ladle the rich Atchafalaya gravy generously over the rice. Remember to remove the bay leaf before serving.
  13. Finish: Place a pan-seared catfish fillet atop the rice and gravy. Garnish with chopped spring onions or parsley. Serve immediately.