4 to 6 servings
YouTube instructional video is at the bottom.
Note- Changes have been made to the recipe which includes different measurements and ingredient amounts from the video. For best results follow recipe as is and use video as guideline. Thanks!
What you’ ll need
1 1/2 Pounds of Domestic Catfish from Louisiana
FOR THE BATTER
Louisiana Fish fry
Eggs
1 lemon
FOR YOUR BAKED MACARONI
16 ounce box of Elbow Macaroni
16 ounces Velvetta Cheese
Salted Butter
Heavy Whipping Cream
FOR YOUR GREEN PEAS
2 Cans of Sweet Peas
Salted Butter
Sugar
Onion
FOR YOUR POTATO SALAD
1 Russet Potato
3 Eggs
Onion
Celery
Mayonnaise
Mustard
Sweet Relish
Seasonings
Tony Chachere’s Creole Seasoning
Chef Paul Prudhommes seafood magic
Season All Salt
PREPARE AND MARINATE YOUR CATFISH
Step 1- In a strainer, wash Catfish thoroughly with cold water.
Step 2- In a large bowl Add 3 tablespoons of lemon juice and 1 teaspoon of Tony Chachere’s Creole Seasoning. Rub seasonings and lemon onto catfish
Step 3- Cover bowl with lid and place in the fridge for 1 hour.
PREPARE SEASONING
Step 4- Chop 1 Onion
Step 5- Rinse and chop 2 ribs of celery
PREPARING YOUR BAKED MACARONI
Preheat your fire to medium high heat
Step 6- Add 3 quarts of water. Let come to a boil.
Step 7- Add your elbow Macaroni and stir. Boil for about 7 minutes. After 5 minutes start tasting your pasta to check to see if it’s done.
Step 8- Add elbow macaroni into a strainer and rinse with cold water. Once done take strainer, put it on top of your pot and cover with lid.
PREPARING YOUR POTATO SALAD
Preheat fire to medium high heat.
Step 9- Add 2 quarts water. Let water come to a boil.
Step 10- Add one russet potato and 3 eggs. Boil eggs for 30 minutes and boil potato for 1 hour. Once finished with eggs remove from water and quickly peel shell while rinsing eggs with cold water. After 1 hour stick a fork inside the potato. If it’s still hard then let boil for an additional 20 minutes. If soft remove from pot and place into large bowl and let cool for 30 minutes to an hour.
COOKING YOUR GREEN PEAS
Preheat fire on stove to medium high heat
Step 11- In a medium sized pot add 2 cans of Sweet Peas.
Step 12- Add 4 tablespoons of unsalted butter, 1/4 Cup of Sugar and 1/2 Cup of Chopped Onion. Let mixture come to a slight simmer.
Step 13- Let simmer for 5 minutes. Set aside until ready to be served.
MAKING YOUR CHEESE SAUCE AND BAKING YOUR MACARONI
Preheat fire to medium low heat
Step 14- In a medium sized pot add one 16-ounce carton of Heavy whipping cream, 3 tablespoons of salted or unsalted butter and 1/4 teaspoon of salt and stir. Let cream come to a slight simmer
Step 15- Add 16 ounces of Velveeta cheese and mix. Stir between 3-minute intervals until cheese has melted.
Preheat oven to 400 degrees
Step 16- In a large 10X 13 Deep dish Glass or metal pan, Spread salted butter around the entire bottom and sides of the pan. Add All of the Elbow Macaroni into the pan. Then take cheese sauce and pour it all over the elbow macaroni. Take spoon and fold in the cheese sauce with areas that you missed adding the cheese sauce.
OPTIONAL- Sprinkle Shredded Cheddar cheese on top of your elbow macaroni
Step 17- Place Macaroni in a preheated 400-degree Oven and bake for 25 minutes.
FINISH PREPARING THE POTATO SALAD
Step 18- Peel Russet potato. Mash potato until it comes a thick slightly clumpy mixture.
Step 19- Chop or grate boiled eggs into the potato. Stir
Step 20- Add 1/3 Cup of chopped onion and 1/3 cup of chopped Celery and 1/4 cup sweet relish. Stir all ingredients together.
Step 21- Add 1/3 Cup Mayonnaise and 1 teaspoon of mustard. Stir all ingredients together.
Step 22- Add 1/4 teaspoon of Tony Chachere’s creole seasoning. Store potato salad in fridge and serve cool or at room temperature.
PREPARING THE BATTER AND FRYING YOUR CATFISH
Step 23- In a medium sized pot or pan add 3 cups vegetable oil. Let get hot for 7 to 8 minutes.
Step 24- In a medium sized bowl add 3 eggs and stir.
Step 25- In a medium sized bowl with lid add 3 cups fish fry.
Step 26- Take your Catfish fillet and add it into your egg mixture. Make sure fish if fully coated with the eggs. Take the Catfish out of your eggs and add it into your seasoned fish fry batter. Put lid on top and shake. Make sure fish is fully coated with the fish fry mixture.
Step 27- Add Catfish into oil and fry for 2 minutes on each side. After 4 minutes total remove catfish and place of a serving plate lined with napkins.
Meal is done. Enjoy!
YouTube instructional video
