Kitchen Table Recipe & Ideas Pan Fried Wolfish with Crawdaddy Dirty Rice

Pan Fried Wolfish with Crawdaddy Dirty Rice

4-6 wolffish fillets, about 1-2 pounds
1 cup buttermilk
3 teaspoon Salt
3/4 cup fine cornmeal (do not use coarsely ground cornmeal)
1/2 cup flour
2 tablespoon Paul Prudhomme Cajun Seasoning
Oil for frying
1. Heat oil in pan, heat warming oven: In a heavy frying pan (I prefer to use cast iron), pour enough oil to come 1/2 inch up the sides of the pan. Heat the pan on medium-high.

2. Soak wolfish in  buttermilk: While the oil is heating.

3. Mix together cornmeal, flour, spices for dredging: Mix the cornmeal, flour and spices together place in a shallow dish for dredging.

4. Dredge fillets in flour mixture, then fry in hot oil: Let the oil reach 350°F —
Once the oil is hot, take wolfish fillets and dredge them into the breading. Shake off the excess and gently lay into the hot oil.

Fry until golden brown, about 2-4 minutes, depending on how thick the fillet is. Use a metal spatula and gently turn the fish over and cook for another 2-4 minutes.
Cast iron heats up and stays hot, so monitor the heat as you fry; you may need to lower the heat on the burner at some point.


Crawdaddy Dirty Rice

2 tablespoons butter
½ cup diced green bell pepper
½ cup diced celery
1 cup diced sweet yellow onion
1 pound cooked crawfish tail meat
2 cloves garlic, minced
1 teaspoon salt
1/2 tablespoon Paul Prudhomme Cajun Seasoning
2 cups long-grain rice, cooked according to package directions
¾ cup seafood stock
1 teaspoon fresh lemon juice, 1/2 tablespoon Crystal Hot Sauce
Garnish: chopped fresh parsley

In a large skillet, melt butter over medium-high heat. Add bell pepper and celery, and cook, stirring frequently, until nearly tender, 4 to 5 minutes. Add onion, and cook, stirring frequently, until onion is translucent, 2 to 3 minutes. Stir in crawfish, garlic, salt; cook for 2 minutes. Stir in cooked rice, stock, lemon juice and hot sauce. Bring to a boil, reduce heat to low, and simmer until liquid has been absorbed, 10 to 12 minutes, stirring occasionally. Garnish with parsley, if desired. Serve immediately.





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