This was an old menu item that was likely only done in Louisiana. I used to get it years ago, until they removed it from the menu. I remember it being breaded catfish surrounded by angel hair pasta and a type of crawfish sauce. The sauce is the part I would really like to duplicate, if anyone as any ideas. Thanks.
You can try this.
Craw Fish Sauce ( or use shrimp)
5 tbsp unsalted butter
1 cup julienned onions
1 cup julienned yellow squash
1 cup julienned zucchini
1 tsp cayenne
1/2 tsp white pepper
1 tbsp lemon juice
6 cups craw fish tails or medium peeled and de-veined shrimp
2 cups heavy cream
1/2 cup finely freshly grated Parmigiano Reggiano cheese
1/2 tsp salt
Melt 4 tbsp of the butter in a 2 quart nonstick saucepan over high heat. Add the onions, squash, and zucchini and saute until the vegetables are tender, about 2 minutes. Stir occasionally. Add the cayenne and white pepper and continue to cook for another minute. Add the lemon juice and craw fish or shrimp and cook just until the seafood is pink. DO NOT OVERCOOK. Stir in the cream, the remaining tbsp butter and the cheese. Cook until heated through, stirring occasionally. Remove from the heat and add the salt. Serve as soon as possible after cooking.
Make a mixture of:
2 tsp salt
1 tsp sweet paprika
1/2 tsp white pepper
1/2 tsp onion powder
1/2 tsp dry mustard
1/2 tsp garlic powder
1/4 tsp cayenne
1/4 tsp dried thyme leaves
1/4 tsp dried sweet basil leaves
2 cups fine dry bread crumbs
Dredge the catfish in egg beaten with a little water, and then into the seasoned flour.
Gently fry in olive oil with a little butter added for flavor until golden brown and cooked through.
Place on a bed of cooked angel hair pasta and top with sauce.