Fried Creole Catfish

Ingredients

Contains: egg, milk, wheat, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (6 ounce) package long grain and wild rice mix
• 2 1/4 cups water
• 1 tablespoon butter (optional)
• 2 teaspoons butter
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chili powder
• 1 tablespoon seafood seasoning (such as Old Bay®)
• 1 (15 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste with roasted garlic
• 2 teaspoons cornstarch
• 3 dashes chile-garlic sauce (such as Sriracha®), or to taste
• 1/4 cup quick-mixing flour (such as Wondra®)
• 2 teaspoons cayenne pepper
• salt and ground black pepper to taste
• 1 egg
• 1 cup panko bread crumbs
• 1/2 cup vegetable oil for frying, or as needed
• 2 (4 ounce) fillets fresh catfish - cut in half crosswise, then cut lengthwise into 1-inch wide strips

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring the 2 1/4 cups water, the long grain and wild rice mix, and the optional 1 tablespoon butter to a boil in a saucepan. Cover, reduce to low, and simmer about 25 minutes until tender. Keep warm.

2. While the rice cooks, melt the 2 teaspoons butter in a skillet over medium heat. Add the celery, onion, and green bell pepper and cook about 5 minutes until soft.

3. Stir in the Worcestershire sauce, chili powder, seafood seasoning, crushed tomatoes, tomato paste, and chile-garlic sauce. Simmer 5 minutes. Stir the cornstarch with a splash of water, add it to the sauce, and simmer 2 minutes until thickened. Season with salt and black pepper and keep warm.

4. Pat the catfish strips dry and season them with salt and black pepper. In a shallow dish, mix the quick-mixing flour with 1 teaspoon of the cayenne pepper. Beat the egg with a splash of water in a second dish. Spread the panko in a third dish, mixed with the remaining cayenne.

5. Dredge each catfish strip in the seasoned flour, dip it in the egg, then coat it in the panko mixture, pressing lightly so it sticks.

6. Heat the vegetable oil in a heavy skillet over medium-high heat to 350°F (177°C). Fry the strips in batches 2 to 3 minutes per side until golden brown and the fish is opaque and flakes, or reaches 145°F (63°C).

7. Drain the fried catfish on paper towels. Serve with the rice and spoon the sauce over or alongside.