Lia’s Fried Catfish in a Smoked Sausage Cream Sauce
By Lia Jones
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Difficulty: Medium
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 2
Ingredients
Fried Catfish
- 2 catfish fillets (6-8 ounces each)
- ½ cup yellow cornmeal
- ¼ cup All-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon Cajun seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon Black pepper
- Vegetable oil, for frying
Smoked Sausage Cream Sauce
- ¼ cup smoked sausage, diced
- ½ teaspoon minced garlic
- ½ cup chicken broth
- 2 ounces cream cheese
- ¼ teaspoon Cajun seasoning
Directions
Fried Catfish
Heat about 2 inches of vegetable oil in a skillet or Dutch oven to 350˚F.
In a shallow dish, combine the cornmeal, flour, cornstarch, Cajun seasoning, onion powder, garlic powder, and black pepper.
Pat the catfish fillets dry and coat each fillet evenly in the seasoned breading.
Fry the catfish for 4–6 minutes per side, or until golden brown, crispy, and the internal temperature reaches 145°F. Remove and drain on a wire rack or paper towels.
Smoked Sausage Cream Sauce
In a separate skillet over medium heat, brown the diced smoked sausage until lightly caramelized.
Add the minced garlic and cook for about 30 seconds.
Pour in the chicken broth and bring to a gentle simmer.
Whisk in the cream cheese until smooth, then stir.