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1. Ben Lawlor says

   January 6, 2011 at 6:05 am

   Hey Jeff, Its Ben from Catch Alert. Here are a couple recipes from my Cajun wife’s family.

   Tessie’s Baked Trout – A Grand Isle, LA Original

   8 Trout Fillets
   Juice from 1 lemon
   Cajun Seasoning (ex. Tony Chachere’s)
   ½ tsp. garlic powder
   1 Stick butter

   Shake Cajun seasoning on both sides of fillets. Place trout in aluminum foil. Melt butter on stove. When melted, add garlic powder and lemon juice. Pour over fillets. Close aluminum foil and place in an oven safe dish. Bake at 350 degrees for 20-25 minutes or until fish is cooked.

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   • Ben says

     January 6, 2011 at 6:05 am

     Tessie’s Cajun Trout Almandine

     7 Trout fillets
     2 Sticks Butter or Margarine
     Tony Chachere’s
     Salt and Pepper
     Sliced Almonds
     1 T. Garlic
     Juice from 1 lemon
     Flour

     Season both sides of trout with Tony Chachere’s, salt and pepper. Sprinkle the seasoned trout with flour on both sides. Melt the butter in the pan with high sides. Cook the trout in the butter evenly. When the trout is done, remove from the pan and place on plates to serve. Sauté almonds in melted butter, mixed with garlic powder and lemon juice. Pour the mixture over the cooked trout.

     Bon Appétit Cher!

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2. Ben says

   January 6, 2011 at 6:07 am

   Ben’s Blackened Catfish

   4 Catfish Fillets
   2 Sticks butter
   ¼ Cup Black Pepper
   ¼ Cup Cayenne Pepper
   2 T. White Pepper

   Combine the three kinds of pepper in a small bowl. Massage the pepper mixture into the catfish fillets. Melt the butter into a frying pan. Add two shakes of Worcestershire sauce into the melted butter in the pan. Stir the Worcestershire sauce into the butter. Now cook the catfish in the butter. When the catfish is done, sprinkle the finished catfish with the pepper mixture. Serve with lemon.

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