Great Louisiana Seafood

Stanstead Journal - - CLASSIFIEDS -

This sump­tu­ous sand­wich fea­tures wild Louisiana cat­fish.

(NAPSA)-Many peo­ple are look­ing for sim­ple, nu­tri­tious and easy-to-pre­pare recipes-and seafood can be a fresh al­ter­na­tive to meat and poul­try. For­tu­nately, pre­par­ing a tasty seafood meal is eas­ier than you might imag­ine-if you have a lit­tle in­spi­ra­tion and fresh, pre­mium qual­ity in­gre­di­ents from the Gulf. Chef Keith Frentz of LOLA Res­tau­rant, win­ner of the 5th an­nual Louisiana Seafood Cook-Off and culi­nary am­bas­sador for the Louisiana Seafood Pro­mo­tion & Mar­ket­ing Board (LSPMB), used such in­gre­di­ents to cre­ate his win­ning dish. “It was im­por­tant for me to use prod­ucts from the lo­cal farm­ers mar­ket and wild-caught Louisiana cat­fish be­cause you don’t see them very of­ten on menus,” said Frentz, who was crowned King of Louisiana Seafood. Chef Frentz of­fers an­other of his de­li­cious recipes for Black­ened Cat­fish Sand­wich which may give you the con­fi­dence you need to make seafood a reg­u­lar part of your home cook­ing reper­toire.

Black­ened Cat­fish Sand­wich

Yield: 4 serv­ings

1 cup pa­prika 2 Tbsp. black pep­per 2 Tbsp. white pep­per 3 Tbsp. cayenne pep­per 1 tsp. su­gar 1/4 tsp. kosher salt 1/2 Tbsp. gran­u­lated gar­lic 1/2 Tbsp. gran­u­lated onion 1/4 cup may­on­naise 1/4 cup Di­jon mus­tard 8 slices French bread 4 2-oz. pieces wild Louisiana cat­fish 2 beef­steak to­ma­toes, sliced 5 oz. spring salad mix Sliced pick­les


Toast bread un­til crisp. Coat non­stick skil­let with olive oil. Pre­heat over medi­umhigh heat. Gen­er­ously rub fish pieces with sea­son­ing mix. Place in skil­let and cook 3-4 min­utes per side un­til cooked through. Spread bread with may­on­naise mix­ture. Place fish on half of the bread slices. Top with tomato, salad mix and pick­les. Place re­main­ing bread on top of each por­tion to com­plete sand­wich. Press lightly and serve im­me­di­ately. For more in­for­ma­tion and Louisiana seafood recipes, visit LSPMB’s web­site at louisiana

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