Carrie’s Catfish Larue Recipe

Carrie's Catfish Larue Recipe

"Something new to do with catfish besides deep frying it! A yummy blend of tomatoes and Italian seasonings make this a mild fish dish. Great if you don't care for that sometimes overpowering catfish taste. For a stronger fish flavor, try making the sauce separately and serving over grilled catfish!" Author: Carrie Causey Total Time: 40 m

Prep time: 
Cook time: 
Serving size: 6
Calories per serving: 89


3 tablespoons olive oils, divided
1/2 onion, diced
1/2 green bell pepper, diced
1 carrot, peeled and diced
8 (4 ounce) fillets catfish fillets
salt and black pepper to taste
1 teaspoon Italian seasoning
garlic powder to taste
1 (14.4 ounces) can diced Italian tomato
1 (8-ounce) can tomato sauce
1/2 cup dry white wine


Place 1 tablespoon of oil in a heavy-bottomed skillet over medium heat. Saute onion, green pepper, and carrot until golden brown; remove from the pan. Using the remaining 2 tablespoons of oil, sear all of the fillets on both sides. Lay all of the fillets into the skillet, sprinkle with salt, pepper, Italian seasoning, and garlic powder. Top with the sauteed vegetables, and pour on the diced tomatoes, tomato sauce, and white wine.

Bring to a simmer, and cook gently until the sauce has thickened slightly, and fish flakes easily with a fork, about 10 minutes.


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