You will need
- 4 catfish fillets
- 4 tbsp. butter
- 1/2 cup flour
- 1 medium onion, finely diced
- 1 medium green pepper, finely diced
- 3 stalks celery, finely diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/8 tsp. red pepper flakes
- 1/8 tsp. ground black pepper
- salt to taste
- Tabasco sauce to taste
- canola oil
- 3/4 cup flour
- salt and pepper to heavily season flour
- cooked white rice
In a medium-sized heavy saucepan, melt butter and whisk in flour. Cook until the roux is golden brown and nutty, about 10 minutes. Add onion, green pepper, celery and garlic and cook until soft. Add chicken broth, red pepper flakes, black pepper, salt and Tabasco. Mix well and simmer for 15-20 minutes to meld flavors.
Heat a large-sized heavy skillet over medium heat. Coat the bottom with canola oil and heat until it shimmers.
Dredge catfish in seasoned flour. Shake off the excess flour and sear fish for 3 minutes per side. Place rice on plates and lay fish on top. Spoon sauce over fish and serve immediately.
Recipe by New England Aquarium Executive Chef Tim Ridge