Best 2 Cajun Catfish Supreme Recipes

**A Culinary Journey to the Heart of Louisiana: Unveiling the Delights of Cajun Catfish Supreme**

In the realm of Southern cuisine, few dishes embody the vibrant flavors and rich heritage of Louisiana like the Cajun Catfish Supreme. Hailing from the bayous and swamps of the Pelican State, this iconic dish tantalizes taste buds with its unique blend of spices, aromatic herbs, and succulent catfish fillets. Embark on a culinary adventure as we delve into the depths of this Cajun masterpiece, exploring its origins, traditional cooking methods, and the diverse recipes that showcase its versatility. From the classic pan-fried catfish to the indulgent baked version, each recipe promises an explosion of flavors, capturing the essence of Cajun cuisine. Prepare to immerse yourself in a symphony of tastes as we uncover the secrets behind this beloved dish, transporting you to the heart of Louisiana's culinary traditions.

Here are our top 2 tried and tested recipes!

CAJUN CATFISH SUPREME

Cajun Catfish Supreme image

I entered this recipe in a large neighborhood Cajun party contest, and won first prize. It is an unusual, but delicious way of preparing catfish.

Provided by Lu

Categories Seafood Fish Catfish

Time 2h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ pounds catfish fillets, cut in strips
2 teaspoons Cajun-style blackened seasoning
4 tablespoons mayonnaise
½ cup butter
1 cup sliced fresh mushrooms
½ cup chopped fresh parsley
1 cup sliced green onions
1 pound small, peeled shrimp
2 (10.75 ounce) cans condensed cream of shrimp soup

Steps:

Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
Bake at 375 degrees F (190 degrees C) for 30 minutes.

Nutrition Facts : Calories 483.9 calories, Carbohydrate 9.6 g, Cholesterol 225.4 mg, Fat 34 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 15.7 g, Sodium 1290.5 mg, Sugar 1.3 g

CAJUN CATFISH SUPREME (CAN SUBSTITUTE TROUT OR EVEN CHICKEN)

Cajun Catfish Supreme (Can Substitute Trout or Even Chicken) image

An absolutely delicious and elegant dish that may be deemed gourmet with minimal effort. If substituting boneless chicken breast, it's best to pound to a thin and even thickness. Also, if using very thin fish fillets, decreasing baking time may be advised. This can be halved quite successfully. I was lucky enough to snag this from Southern Living yeeeeeears ago.

Provided by gailanng

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs catfish fillets, cut into strips
2 teaspoons cajun blackening seasoning
4 tablespoons mayonnaise
1 cup sliced fresh mushrooms (can substitute canned, drained)
8 tablespoons butter, divided
1/2 cup chopped fresh parsley
1 cup sliced green onion
1 lb peeled shrimp
2 (10 3/4 ounce) cans condensed cream of shrimp soup

Steps:

Sprinkle catfish with blackened seasoning.
Spread catfish with mayonnaise.
Place in shallow dish; cover and refrigerate for 1 hour.
In a large skillet, heat 4 tablespoons butter until begins to sizzle.
Sear fish until golden, turning once.
Transfer to 9x13 baking pan in a single layer.
In a different skillet, heat 4 tablespoons butter, cook and stir mushrooms until golden.
Stir in parsley, green onions and shrimp.
Reduce heat to low and cook until shrimp are just pink through and through.
Stir in soup and blend well; turn off heat.
Ladle over fish (or chicken) in baking dish.
Preheat oven to 375 degrees and bake 30 minutes. (Reminder if fillets are thin, reduce cooking time).

Nutrition Facts : Calories 738.4, Fat 49.2, SaturatedFat 23, Cholesterol 387.5, Sodium 1933, Carbohydrate 17.4, Fiber 1.4, Sugar 1.9, Protein 55.4

Tips:

Fresh Catfish: Use the freshest catfish you can find. Fresh catfish will have a mild, sweet flavor and a firm texture.
Seasoning: Don't be afraid to season the catfish liberally. Cajun seasoning is a great option, but you can also use your favorite fish seasoning.
Cornmeal Coating: The cornmeal coating helps to create a crispy crust on the catfish. Make sure to coat the catfish evenly in the cornmeal mixture.
Frying Temperature: The ideal frying temperature for catfish is 350°F (175°C). If the oil is too hot, the catfish will cook too quickly and burn. If the oil is too cold, the catfish will absorb too much oil.
Don't Crowd the Pan: When frying the catfish, don't crowd the pan. This will cause the oil temperature to drop and the catfish will not cook evenly.
Serve Immediately: Serve the catfish immediately after it is cooked. This will ensure that it is crispy and hot.

Conclusion:

Cajun catfish supreme is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your catfish turns out perfect every time. So what are you waiting for? Give this recipe a try today!