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.
Desktop NewsClick to open Continuous News in a sidebar that updates in real-time.
Teens recognized as state\'s top future soldiers by Governor Edwards
Coursey Blvd. gardening business vandalized, owner says more than $10,000 in damages
Man arrested accused of injuring prominent realtor in Prairieville
Baton Rouge man treated by President Trump's doctor after medical emergency
Families, veterans pay respects on Memorial Day at Port Hudson National Cemetery