Fried Catfish with Crawfish Au Gratin Sauce

If you’re craving a taste of Southern comfort with a decadent twist, this Fried Catfish with Crawfish Au Gratin Sauce will be your new favorite recipe! Imagine golden-fried catfish fillets topped with a rich, creamy crawfish au gratin sauce. This dish combines the crispy, savory catfish with a velvety sauce filled with tender crawfish and melted cheese—perfect for a cozy night in or a special dinner with friends and family.

Why You’ll Love This Recipe

The magic of this dish lies in the contrast between textures and flavors. The catfish is golden and crispy, while the crawfish au gratin sauce is smooth, cheesy, and slightly spicy. A bit of Creole seasoning gives it a gentle kick, making it an all-around irresistible meal. Pair it with rice, garlic bread, or a fresh salad, and you’ve got a dish that’s as indulgent as it is satisfying.

The Taste

This Fried Catfish with Crawfish Au Gratin Sauce offers a blend of crispy, creamy, and mildly spicy flavors. The melted American cheese in the sauce, along with onions, peppers, and seasonings, gives it a depth and richness that perfectly complements the delicate seafood flavor of crawfish.

Ingredients

For the Crawfish Au Gratin Sauce

• 5 Tbsp butter
• 3/4 cup onion, diced
• 1/4 cup green bell pepper, diced
• 1/4 Tbsp garlic, minced
• 5 Tbsp all-purpose flour
• 1 Tbsp sugar
• 3/4 Tbsp chicken base
• 3/4 Tbsp crab base
• 1/4 Tbsp granulated garlic
• 1/8 tsp dried basil
• 1/8 tsp black pepper
• 1/8 tsp cayenne pepper
• Pinch of dried thyme
• 3 cups milk
• 1/4 cup white wine
• 4 oz American cheese, cubed
• 1 lb crawfish tails, peeled
• 2 Tbsp green onions, sliced

For the Fried Catfish

• 2 (4-oz) catfish fillets
• Creole seasoning, to taste
• 2 eggs
• 2 cups milk
• 2 cups all-purpose flour
• 2 cups cornmeal
• Cottonseed oil (or vegetable oil), for frying

Necessary Tools

• Large skillet or frying pan
• Mixing bowls
• Tongs or slotted spoon
• Paper towels for draining
• Whisk for sauce preparation
• Food thermometer (for oil temperature)

Ingredient Additions and Substitutions

• Seafood Variations: Try shrimp or crab instead of crawfish for a unique spin on the sauce.
• Cheese Options: Substitute American cheese with cheddar or Colby Jack for a sharper flavor.
• Spice Level: Adjust cayenne pepper or add a dash of hot sauce for extra heat.
• Catfish Alternatives: Tilapia or flounder can be used in place of catfish if desired.

this Recipe

How to Make Fried Catfish with Crawfish Au Gratin Sauce

1. Prepare the Crawfish Au Gratin Sauce

1. Melt Butter: In a large skillet over medium heat, melt the butter. Add onions, green bell peppers, and minced garlic, and sauté until softened and fragrant, about 4-5 minutes.
2. Make the Roux: Stir in the flour and cook, stirring constantly, until it becomes a blond roux, about 2 minutes. This helps thicken the sauce.
3. Add Seasonings: Add sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne, and thyme. Stir to blend the flavors.
4. Add Milk and Wine: Slowly pour in milk and white wine, stirring constantly until smooth and thickened, about 6 minutes.
5. Add Cheese and Crawfish: Add the cubed cheese and stir until melted and fully incorporated. Then add the crawfish tails and cook until heated through, about 4 minutes. Stir in green onions just before serving.

2. Prepare the Fried Catfish

1. Heat Oil: In a large skillet, heat oil to 350°F. Use a thermometer to ensure the right temperature.
2. Season and Dredge the Catfish: Season catfish fillets with Creole seasoning. In a bowl, beat eggs with milk to create an egg wash. Dredge each fillet in flour first, dip in the egg mixture, and coat with cornmeal.
3. Fry the Catfish: Fry each fillet in the hot oil until golden brown and crispy, about 7-8 minutes. Drain on paper towels.

3. Serve

Place each fried catfish fillet on a plate and generously top with the crawfish au gratin sauce. Serve immediately for the best flavor and texture.

What to Serve with Fried Catfish and Crawfish Au Gratin Sauce

• White or Dirty Rice: Ideal for soaking up the delicious sauce.
• Garlic Bread or Cornbread: A perfect companion for this dish’s creamy sauce.
• Simple Green Salad: Balances the richness with freshness.
• Roasted Vegetables: Asparagus or green beans work well as sides.

Tips for the Best Fried Catfish with Crawfish Au Gratin Sauce

• Oil Temperature: Maintaining 350°F oil ensures the catfish fries evenly and stays crispy.
• Roux Color: Cook the flour and butter mixture to a light blond for optimal sauce flavor.
• Cheese Options: For variety, try using mild cheddar or Colby Jack for a bolder flavor.

Storage Instructions

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop.
• Freezing: The sauce can be frozen for up to 1 month. Fried catfish is best fresh but can be reheated in an oven to regain some crispiness.

Frequently Asked Questions (FAQ)

Can I use other types of fish for this recipe?

Yes, white fish like tilapia, flounder, or cod can be substituted.

Is there a non-dairy alternative for the sauce?

Try unsweetened almond or oat milk with plant-based butter, and a dairy-free cheese substitute.

Can I make the sauce ahead of time?

Yes! Store the sauce in the fridge and reheat on the stovetop before serving.

Conclusion

This Fried Catfish with Crawfish Au Gratin Sauce is a comforting Southern classic that’s perfect for any seafood lover. The crunchy, flavorful catfish topped with a rich, cheesy sauce loaded with crawfish is bound to become a favorite in your home. Give it a try, and let us know how it turns out!

And if you’re looking to explore more Southern-inspired recipes, check out these other delicious crawfish dishes:

• Crawfish and Corn Bisque
• Crawfish Hand Pies
• Mini Crawfish Cakes with Red Pepper Remoulade

We’d love to see your creations! Share your photos and tag us on Pinterest. Enjoy every bite of this Southern seafood delight!

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