America, Barbecue, Catfish, cooking, Cookout, Crawfish Etouffee, Creole, Creole recipe, Fourth of July, fried food, Louisiana, Louisiana recipe, recipe, Roux, sauce, The Cabin Restaurant, The Trinity, Tilapia Creole, Tony Chachere's
Happy Fourth of July! If you aren’t in the mood to grill or want to serve something a little different today, here’s a recipe we’ll be serving this weekend at The Cabin: Tilapia Creole. I’ve shared another Tilapia recipe with you before, and I hope you enjoy this one just as much as the last one.
1 tilapia filet
Vegetable oil for frying
Seasoned cornmeal (add Seasonall or Tony Chachere’s and mix together)
1/4 cup Trinity (chopped onions, bell peppers, & celery)
Handful of diced tomatoes
1 tsp tomato paste
Pinch of Seasonall to taste
1 cup heavy cream
Cornstarch slurry (1 tbsp cornstarch & 2 oz. water, whisked together)
For the tilapia, most southern servers fry their catfish in a vegetable oil.
The fillet is first dredged in whole milk, and then in seasoned corn meal. Then deep well fried until it floats. Most cooks agree that when it floats it’s done.
For the sauce:
Over medium heat, sauté the Trinity in a little bit of butter until caramelized.
Add the diced tomatoes and sauté for 2-3 minutes.
Add the remaining ingredients, lower heat, and reduce, for about 10-12 minutes until your desired consistency is achieved.
To serve, smother the fried tilapia filet with the Creole sauce. Mixed greens are a great side.