A Cajun rub on these catfish fillets blackens over high heat and becomes an intense combination of spicy, earthy, and herbal notes that balances with the flavor of the fish.
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Louisiana remoulade starts with a mayo base, but then adds ingredient after ingredient to form a reddish complex sauce that's creamy, tart, and spicy. Traditionally served with seafood—great with shrimp, crab cakes, and fried fish fillets—my absolute favorite thing with remoulade would be fried dill pickles. Those salty, sour crunchy chips are a perfect pairing in my book.