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Louisiana Fried Catfish with Crabmeat Topping
Makes 6 Servings

1 tbsp salt
2 tsp paprika
1-1/2 tsp garlic powder
1-1/2 tsp onion powder
1-1/2 tsp dried sweet basil leaves
1 tsp dried thyme leaves
1 tsp black pepper
1/4 tsp dried oregano leaves
1/2 tsp white pepper

6 catfish fillets, 5 to 6 oz. ea.
1 cup milk
1 tbsp plus 1 tsp prepared Dijon mustard
1 egg

5 tbsp unsalted butter
2 tbsp Seasoning Mix (from above)
1/2 cup chopped green onion tops
1/4 cup chopped fresh parsley
1 tsp minced fresh garlic
1/2 lb lump crabmeat picked over for shells and cartillage
1 cup heavy cream

1 1/2 cups all-purpose flour
1 cup vegetable oil

Combine the seasoning mix ingredients thoroughly in a small bowl.

Sprinkle the catfish fillets on both sides with a total of 2 tsp
of the seasoning mix, and rub it in with your hands.

Combine the flour and the remaining seasoning mix in a shallow pan.
Remove the fish from the refrigerator.

Heat the oil in a 12-inch skillet over high heat. While the oil
is heating, remove 3 fillets from the marinade and dredge in the
seasoned flour, one at a time. When the oil is very hot, add the
floured fillets to the skillet. Fry, turning several times, until
brown and very crispy on both sides, about 8 to 10 minutes. Remove
the fillets and drain on paper towels. Repeat with the remaining
catfish, making sure the oil is very hot before adding the fish to
the skillet.

Warm the sauce for serving. Allow 1 catfish fillet topped with a
generous 1/3 cup sauce per person.


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