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Ingredients1 h servings 616
Original recipe yields 3 servings
- Mix long grain and wild rice mix, contents of seasoning packet, water, and 1 tablespoon butter in a saucepan and place over medium heat.
- Bring rice to a boil, reduce heat to low, and cover the pan; simmer until rice is tender and liquid has been absorbed, about 25 minutes. Set rice aside and keep warm.
- Melt 2 teaspoons butter in a saucepan over medium-low heat. Cook and stir celery, onion, and green bell pepper until tender, about 10 minutes.
- Mix in Worcestershire sauce, chili powder, seafood seasoning, crushed tomatoes, tomato paste with garlic, and cornstarch; stir until smoothly combined.
- Season with chili-garlic sauce; let the sauce simmer, stirring occasionally, while you prepare the fish.
- Whisk together flour, cayenne pepper, salt, and black pepper in a shallow bowl.
- Beat egg in a separate bowl.
- Place panko crumbs into another shallow bowl.
- Heat vegetable oil in a large skillet over medium heat.
- Dredge fish pieces in seasoned flour, and tap off excess flour.
- Dip floured fish into beaten egg, then dredge fish in panko crumbs. Tap off excess crumbs.
- Repeat the process, dipping each fish piece again into seasoned flour, egg, and bread crumbs.
- Pan-fry coated fish in hot oil until golden brown, about 2 minutes per side.
- Drain fish on a plate lined with paper towels.
- To serve, transfer long grain and wild rice to a platter; top with fish pieces, and spoon Creole sauce over the fish and around the edge of the rice.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Per Serving: 616 calories; 20.2 92.2 28.7 117 1666 Full nutrition
ReviewsRead all reviews 2
I made one change. I am very experienced in frying catfish and have made it coated many different ways and have come to the conclusion that I do not like it double dipped. I like a thin cornmeal...