4-6 (6-oz.) catfish fillets
Salt, red/black pepper, garlic powder
1 T. sugar
6 T. butter
2 T. Creole seasoning
1 t. red pepper flakes
2 T. minced garlic
1 stalk celery, diced
1 medium onion, diced
½ green bell pepper, diced
1 (8-oz.) container sliced baby portabella mushrooms
1 T. creole mustard
½ c. dry white wine
1 T. flour
½ lb. medium shrimp, peeled, deveined and cut into ½ pieces
½ lb. lump crabmeat
½ c. chopped fresh parsley
Juice of 1 lemon
Lemon wedges, garnish
FISH: Preheat oven 175. Combine the salt, red/black pepper, paprika and sugar in a small bowl. Completely coat both sides of fillets (better to have fillets dry, pat with paper towels) and place on rimmed baking sheet. Let rest for 15 minutes.
Heat oil in large cast iron skillet to cover the bottom, but not too deep. Heat to high and the oil almost is smoking.
Cook 2 fillets at a time until golden brown and starting to turn black, 3-5 minutes depending on thickness of fish. Flip and cook another 3-5 minutes.
Remove to a clean baking sheet and place in oven to keep warm. Add more oil if needed to finish cooking fish.
In a large skillet melt 2 T. butter. Cut remaining butter into small pieces and refrigerate.
Add the Creole seasoning, red pepper flakes, garlic, celery, onions and bell peppers to the skillet and cook until soft.
Add the mushrooms and cook until it releases its liquid.
Add mustard to coat.
Pour in wine and cook until almost completely absorbed.
Sprinkle with flour and cook, stirring for about 1 minute.
Whisk in 1 c. water and add shrimp and crabmeat. Simmer until shrimp are pink, 4-6 minutes.
Whisk in cold butter pieces, one piece at a time. Whisk until each piece melts before adding another.
Stir in half of chopped parsley and lemon juice before serving.
Ladle the shrimp sauce into a shallow dish, top with catfish fillets, sprinkle with remaining parsley and garnish with lemon wedges.