Creole twist on fish n' chips
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.
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