Creole Fried Catfish with Maque Choux

Creole Fried Catfish with Maque Choux ingredients

• 1.5 lbs catfish fillets
• 0.5 cup all-purpose flour
• 0.5 cup fine cornmeal
• 2 tbsp Creole seasoning
• 0.5 tsp cayenne pepper
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 large eggs
• 0.25 cup milk
• 4 cups vegetable oil (for frying)
• 4 slices thick-cut bacon, diced
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 cloves garlic, minced
• 4 cups fresh or frozen corn kernels
• 0.5 cup heavy cream
• 1 tsp Creole seasoning
• 0.25 tsp salt
• 0.25 tsp black pepper
• 2 tbsp green onions, sliced (for garnish)

How to make Creole Fried Catfish with Maque Choux

1. Begin by preparing the Maque Choux. In a large skillet or Dutch oven, cook 4 diced slices of thick-cut bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
2. Add 1 diced yellow onion and 1 diced green bell pepper to the bacon fat in the skillet. Sauté for 5-7 minutes until softened, stirring occasionally.
3. Stir in 2 minced garlic cloves and cook for another minute until fragrant. Add 4 cups of corn kernels (fresh or frozen) and cook for 5-7 minutes, stirring occasionally, until the corn is tender and slightly caramelized.
4. Pour in 1/2 cup heavy cream, 1 teaspoon Creole seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 2-3 minutes, allowing the sauce to thicken slightly. Remove from heat and stir in the reserved crispy bacon and 2 tablespoons sliced green onions. Set aside, keeping warm.
5. Pat the catfish fillets dry with paper towels. In a shallow dish, whisk together 2 large eggs and 1/4 cup milk. In a separate shallow dish, combine 1/2 cup all-purpose flour, 1/2 cup fine cornmeal, 2 tablespoons Creole seasoning, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
6. Dip each catfish fillet first into the egg mixture, allowing excess to drip off, then dredge thoroughly in the cornmeal mixture, pressing gently to ensure a thick, even coating.
7. Pour 4 cups vegetable oil into a large heavy-bottomed pot or Dutch oven and heat over medium-high heat until it reaches 350-365°F (175-185°C). Use a thermometer to monitor the temperature for best results.
8. Carefully lower 1-2 catfish fillets into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, flipping once, until golden brown and cooked through (the fish should flake easily with a fork).
9. Remove the fried catfish with a slotted spoon or spider and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with the remaining fillets, ensuring the oil returns to temperature between batches.
10. Serve the hot Creole fried catfish immediately alongside generous portions of the warm Maque Choux.

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