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–+ servings

Boo Ray’s Jalapeño Catfish

This Cajun catfish recipe from Boo Ray’s in Fort Worth might seem simple, though the flavors are anything but! The special part of this recipe is the creamy, flavorful jalapeño sauce that is served right over the catfish- it would be easy to throw on top of any dish! This sauce has enough heat to give it a nice kick, but the cream and cheese keep it rich and mellow. If you’re in the mood for big New Orleans flavors, go ahead and fry up some catfish with this delicious sauce and serve it to the whole family!
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Course Entrées
Servings 6 people

Ingredients
  

Sauce

  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon Black Pepper
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 Tablespoon minced garlic
  • 2 cups Chicken Broth
  • 1 1/8 cups heavy cream
  • 1/2 cup sour cream
  • 1/2 cup Vegetable oil
  • 1 cup green bell peppers diced
  • 1 cup yellow onions diced
  • 1 cup Celery diced
  • 4 jalapeños stemmed, seeded and minced (about 4 Tablespoons)
  • 6 Tablespoons all-purpose flour
  • 1 cup shredded cheese half Colby and half Monterey jack cheese

Frying Catfish

  • 6-8 8 ounce Catfish filets skin-off
  • 3/4 cup all-purpose flour
  • 1/3 cup cornmeal
  • 3 teaspoons cajun spice mix
  • 3 medium eggs
  • 1/3 cup buttermilk
  • Vegetable oil

Instructions
 

Make the Sauce

  • In a large saucepot, heat the vegetable oil over high heat. Once the oil is shimmering, add the bell peppers, onion, celery, and jalapeños. Saute the vegetables, stirring occasionally, until tender, about 10 minutes.
  • Add the cayenne pepper, black pepper, bay leaf, salt, and garlic to the vegetables. Stir over high heat, until fragrant, about 2 minutes. Add the flour and stir until the sauce starts to thicken around 30 seconds.
  • Once the sauce has thickened, add the chicken broth and stir until the sauce is smooth. Allow the sauce to come to a boil, reduce the heat to low and simmer, stirring occasionally, until thickened, about 10 minutes. 
  • Add the heavy cream and sour cream to the sauce, stir well until all the sour cream is mixed into the sauce. 
  • Remove the sauce from the heat, add the shredded Colby and Monterey jack cheese and mix until the cheese is melted into the sauce. 
  • In a small bowl, whisk eggs and buttermilk. In a medium bowl, add the all-purpose flour, cornmeal, and cajun spice mix.

Fry the Catfish

  • In a small bowl, whisk eggs and buttermilk. In a medium bowl, add the all-purpose flour, cornmeal, and cajun spice mix.
  • Dredge the catfish in the egg buttermilk wash and flour mixture until the catfish is fully coated. In a large frying pan, pour enough oil to fill 1 inch of the pan and heat over moderately high heat.
  • Working in small batches, fry the catfish until golden brown. Serve with the Jalapeño sauce spooned over the top!

Notes

This recipe and photo were provided by Boo Ray's.
Keyword Jalapeño Catfish
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