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Ralph’s

Blackened Catfish

Pontchartrain

Ingredients

2 lbs catfish, flounder, red fish 6 tbsp unsalted butter
2tbsp oregano 11/2 tsp Cajun seasoning
2 tbsp paprika ½ tsp red pepper flakes
1 tbsp Cajun seasoning 2 cloves minced garlic
2 tsp sugar 1 stalk of diced celery
1 tsp cayenne 1 small onion diced
1 tsp kosher salt ½ green Bell Pepper diced
1 tsp ground pepper 8 oz mushrooms
2 tbsp vegetable oil 1 tbsp Creole mustard
½ cup white wine
1 tbsp flour
8 oz medium shrimp

Lagniappe

Cooking the Fish

Combine all the seasonings together. Completely coat the fish generously with the
spice mixture and set aside for about 10 minutes while you mix up the sauce

Heat the oil in a large cast iron skillet over high heat till almost smoking. Lay the
fish in the oil and cook till golden brown (3-5 minutes) on both sides. Remove to a
clean baking dish and place in the oven to keep warm.

Make the Sauce

Melt two tbsp of butter in a large skillet, cut the remaining butter into small pieces
and refrigerate. Add the Cajun seasoning, red pepper flakes, garlic, celery, onions
and bell peppers to the butter and cook until the vegetables are soft. (About 10
minutes) Add the mustard and stir to coat the vegetables pour in the wine and cook
down for about 5 minutes, sprinkle with the flour and stir for about 1 minute. Whisk
in 1 cup of water and add the shrimp and crab meat. Simmer till the shrimp turn
pink.

Whisk in the cold butter pieces one at a time whisking till each piece is melted
before adding another. Stir in ½ of the chopped parsley and all the lemon juice just
before serving.

Ladle about ½ the Pontchartrain sauce into 4 shallow bowls, top with a fish filet, and
sprinkle with the remaining parsley and serve with a lemon wedge

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