Baton Rouge, Louisiana
7 Day Forecast

Latest Weather Blog

Follow our weather team on social media

Creole twist on fish n' chips

1 year ago April 23, 2014 Apr 23, 2014 Wednesday, April 23 2014 Wednesday, April 23, 2014 3:49:39 PM CDT in Recipes
Source: WBRZ
By: Zach Correa

BATON ROUGE - A local business owner has put a creole twist on fish and chips.

David Johnson, owner of the catering company Roux Louisiana, uses cooked kettle chips to give catfish a little crunch. He calls this dish Creole Crusted Catfish.

Recipe and instructions for Creole Crusted Catfish:

-Filet of catfish
-1 tablespoon of yellow mustard
-1 tablespoon of creole seasoning
-1 cup crushed kettle cooked chips
-1 cup vegetable oil

Coat catfish in yellow mustard, creole seasoning and crushed chips.
Add oil to black iron skillet (high heat).
Once heated, add fish.
Allow to cook for 3 minutes on each side.
Serve over smashed potatoes and top with gumbo to have Catfish Atchafalaya.


More News

Desktop News

Click to open Continuous News in a sidebar that updates in real-time.
7 Days