Bronzed Catfish With Crabmeat Sauce - cooking recipe

Ingredients

Crabmeat Sauce
2 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup red pepper, finely chopped
1 teaspoon garlic, chopped
1 teaspoon paprika
1/2 teaspoon hot pepper sauce
1 teaspoon Dijon mustard
1 cup whipping cream
8 ounces crabmeat, Fresh
salt, to taste
black pepper, freshly ground, to taste
2 tablespoons parsley, chopped
Fish
1/4 cup flour
1 teaspoon black pepper, ground
1 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon thyme, dried
salt, to taste
1 pinch cayenne
16 ounces catfish fillets
2 tablespoons vegetable oil

Preparation

Melt butter in pot on medium heat. Add onion, celery and red pepper and saute for 5 minutes or until softened. Stir in garlic and paprika. Cook 1 minute. Stir in hot pepper sauce, mustard and whipping cream. Bring to simmerand simmer 1 minute. Add crabmeat. Heat until warmed through. Season well with salt and pepper. Stir in parsley.
Mix together flour, pepper, paprika, oregano, thyme, salt and cayenne on a plate. Season catfish with salt and pepper then dredge the catfish in the flour mixture.
Heat oil in skillet on medium-high heat. Add catfish and fry until golden about 3 minutes per side. Place on individual serving plates and top with crabmeat sauce.