🐟🔥 Cajun Crawfish Linguine w/ Fried Catfish Fillet 🍋🦞🍝
Perfectly seasoned and fried catfish laid on top of creamy Cajun crawfish linguine. A spicy, buttery cream sauce loaded with flavor and Southern comfort in every bite. One forkful and it’s a wrap 😮💨💯
📌 Ingredients:
For the Fried Catfish:
2 catfish fillets
1 cup buttermilk (for soaking)
1 cup cornmeal
½ cup flour
1 tsp paprika
1 tsp Cajun seasoning
Salt & black pepper
Oil for frying
For the Cajun Crawfish Sauce:
½ lb cooked crawfish tails (rinsed & drained)
2 tbsp butter
1 tbsp olive oil
½ green bell pepper, diced
½ onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream
½ cup parmesan cheese
1 tbsp Cajun seasoning
Salt, pepper, and red pepper flakes (to taste)
Fresh parsley and lemon for garnish
For the Pasta:
8 oz linguine or fettuccine
Salted water for boiling
🔥 Instructions:
1. Fry the Catfish:
Soak fillets in buttermilk 20–30 mins.
Mix cornmeal, flour, and seasoning in a bowl.
Coat each fillet in the dry mix, press to stick.
Fry in 350°F oil until golden and crispy, about 3–4 mins per side. Drain on rack or paper towel.
2. Cook the Pasta:
Boil pasta until al dente, then drain and set aside.
3. Make That Sauce:
Sauté onion and bell pepper in butter + oil until soft.
Add garlic, cook for 30 sec.
Pour in cream and simmer 3–4 mins.
Stir in cheese, Cajun seasoning, salt, pepper, and crawfish tails.
Simmer until thick and creamy. Garnish with parsley and lemon zest if you’re feelin’ fancy.
4. Combine & Serve:
Toss pasta in the sauce until coated. Plate up and top with that crispy catfish.
Add a lemon wedge and sprinkle more parsley to finish.
🍽️ Serve hot, and prepare for compliments.
Perfect for a date night, a Sunday flex, or just treating yourself right. 🔥 Want to remix it with shrimp,