Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of New Orleans! This Catfish Florentine isn't just another fish recipe - it's a mouthwatering fusion of crispy Southern frying techniques and elegant Italian-inspired sauce that will make your dinner guests swoon. Imagine perfectly golden, crunchy catfish fillets draped in a luxurious, creamy spinach sauce that delivers a punch of Cajun flavor in every single bite. Whether you're a seafood lover, a Southern cuisine enthusiast, or simply someone who appreciates extraordinary home cooking, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Cajun
Serves: 4 servings
Ingredients
- 4 catfish fillets
- 1 cup spinach, wilted
- 1/2 cup cream
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon Cajun seasoning
- Salt to taste
Instructions
- Prepare the catfish by patting the fillets dry with paper towels and seasoning generously with Cajun seasoning and salt on both sides.
- In a large skillet, heat oil to 350°F (175°C) for frying. Prepare a breading station with seasoned flour, beaten eggs, and cornmeal mixed with additional Cajun seasoning.
- Dredge each catfish fillet first in seasoned flour, then dip in beaten eggs, and finally coat thoroughly with the seasoned cornmeal mixture.
- Carefully place the breaded catfish into the hot oil and fry for 3-4 minutes per side until golden brown and crispy, with an internal temperature of 145°F (63°C).
- While fish is frying, prepare the Florentine sauce by wilting fresh spinach in a separate pan, then adding cream and grated Parmesan cheese, stirring until smooth and slightly thickened.
- Remove fried catfish from oil and drain on a wire rack or paper towels to remove excess oil.
- Plate the crispy catfish and generously spoon the creamy spinach Florentine sauce over the top.
- Garnish with additional Parmesan cheese and chopped fresh parsley if desired, and serve immediately while hot and crisp.
Tips
- Temperature is Key: Ensure your oil is precisely at 350°F for the crispiest, non-greasy fry. Use a reliable kitchen thermometer.
- Pat Dry for Crispiness: Always thoroughly pat your catfish fillets dry before breading to achieve maximum crunch.
- Layering Flavors: Don't be shy with the Cajun seasoning - it's what gives this dish its signature Southern kick!
- Fresh is Best: Use fresh spinach and grate your Parmesan cheese right before making the sauce for the most vibrant flavor.
- Drain Properly: Let fried fish rest on a wire rack instead of paper towels to maintain its crispy texture.
- Serve Immediately: This dish is best enjoyed hot and fresh, so time your cooking to serve right away.Pro Tip: For an extra indulgent touch, add a splash of white wine to your Florentine sauce for depth and complexity!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 3g
Protein: 35g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 125mg
