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Catfish Biscuits

Ingredients

2 Simmons 5-7 oz. Fillets

1 1/2 tablespoons Cajun seasoning

1 tablespoons butter

1 tablespoon olive oil

1/2 red onion, finely diced

1/2 cup celery, thinly sliced

1/2 red bell pepper, finely diced

1/2 green bell pepper, finely diced

4 large button mushrooms, sliced

1 large garlic clove, minced

1 1/2 cups heavy cream

1 teaspoon hot sauce

Salt and pepper to taste

8 biscuits, cooked as directed

 

Prep Time:  15 m

Cook Time: 20m

Ready in:  35 m

Servings: 4

Directions:

1. Sprinkle catfish with Cajun seasoning.

 

2. Place large skillet over medium high heat. Add butter and olive oil. When butter is melted and hot, add catfish. Cook 4 minutes, turn and cook another 4 minutes. Remove from skillet and set aside.

 

3. Add onion, celery, bell peppers and mushrooms to skillet; cook 4 minutes. Add garlic; cook 2 more minutes. Add heavy cream, stirring to combine. Cook 4 minutes or until cream mixture has reduced by half. Season with hot sauce, salt and pepper.

 

4. Split biscuits and place on serving plate. Cut fillets in half; place one half on each split biscuit and spoon sauce over each.

 

 

"I AM PERSUADED THAT CATFISH IS THE MOST SOUTHERN OF ALL FISH.

I THEREFORE CLAIM THAT CATFISH—IF IT IS THE BASIS OF WHATEVER PREPARATION—

TRANSFORMS A DISH INTO SOMETHING "SOUTHERN"."   CRAIG CLAIBORNE

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