Cajun Catfish Lettuce Wraps

This recipe comes from a YouTube video I came across a couple years ago which has turned into one of my favorite recipes.  Besides being delicious it’s extremely simple and anyone can make it!  I’ve never seen the recipe posted anywhere online so I have taken it upon myself to type it out and post it here for y’all to enjoy.

As I’ve said several time the beginning of any good recipe is starting with good ingredients.  In this case some good catfish filets.

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Like many recipes I have posted this one has some spice to it.  You can always adjust it to your liking by not adding as much cayenne pepper as the recipe calls for.  You can tell just by the color of the marinade that it’s got some heat.

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The best part of this recipe, well one of the best parts, is how easy it is to prepare the fish.  Simply remove the fish from the marinade and put it in the pan.  A couple minutes on the first side and a minute on the other side after you flip it.

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The YouTube video I mentioned above is one of Gordon Ramsey noodling for catfish, skinning them, and then preparing them Cajun style.  My catfish may not be as fresh as Chef Ramsey’s but I was able to pick mine up from the grocery store instead of having to stick my hand into some deep and dark crevice in a lake.

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Cajun Style Catfish Lettuce Wraps

  • Servings: 2
  • Time: 25 mins
  • Difficulty: Easy
  • Print

  • 4 catfish filets, cut into thirds
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 1/4 cup white wine
  • 6 romaine lettuce leaves

Marinade

  • 1/4 cup olive oil
  • 1 tbsp cayenne pepper
  • 1 tbsp smoked paprika
  • 1 tbsp dried thyme
  • 1 tbsp garlic powder
  • Juice of 1 lemons
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Vinaigrette

  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tbsp white wine vinegar
  • Juice of 1 lemon
  • 1/4 tsp salt
  • 1/4 tsp black pepper

In a medium sized mixing bowl, mix all the ingredients of the marinade together.  Cut each filet into thirds and place them in the bowl with the the marinade.  Now get in there with your hands and work the fish into marinade so that it is all coated.

While the fish is resting in the marinade it’s time to make the vinaigrette.  Combine the ingredients for the vinaigrette in a small bowl and mix them together and set aside.

In a heavy skillet heat the 2 tbsp of olive oil over medium high heat.  Add the fish to the pan and cook for 2 to 3 minutes.

Cut your romaine lettuce leaves horizontally and double them on top of one another.  If you don’t do this the wraps will fall apart when you try to pick them up.

Once a nice crust has formed on the fish ,flip it and continue to cook for 1 minute.  Deglaze the pan with the white wine and let it cook for 1 more minute.  Just before you take the fish out of the pan, juice the lemon over the pan.  Once fish is finished remove from pan and set aside.

To serve drizzle just a bit of the the vinaigrette over the lettuce leave.  Slice fish into to smaller bite sized pieces and lay fish over each of the lettuce leaves and drizzle more sauce over the lettuce wraps.  Make sure that you slice along the grain or the fish will break into very small and sloppy pieces.

There you go… Simple, quick, and amazing!

As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it.  Feedback and comments are always welcome and appreciated.

Have a blessed day,

Ben

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1 Comment

  1. David says:

    Great idea and presentation! I can’t imagine sticking my hand into some dark river crevice and feeling around for a catfish…with my luck I would find a snapping turtle!

    Like

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