Indulge in Catfish Bienville: broiled catfish fillets topped with a creamy, shrimp-infused Bienville sauce, accented by bacon and sherry. A Southern classic, perfect for dinner parties. Ready in under 30 minutes!
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minPro Tips
- Prevent Overcooking the Fish: Check the catfish at 6 minutes to avoid overcooking, as broiling times vary by oven. The fish should be opaque and flake easily but remain moist.
- Smooth Sauce: Warm the milk before adding it to the roux to prevent lumps. Stir constantly while adding the milk for a silky texture.
- Bacon Fat Balance: Drain excess bacon fat after cooking to avoid an overly greasy sauce, but keep a small amount for flavor.
- Shrimp Size: Use small shrimp to ensure they cook quickly and blend well into the sauce. If using larger shrimp, chop them into bite-sized pieces.
- Make Ahead: Prepare the Bienville sauce up to a day in advance and refrigerate. Reheat gently over low heat, stirring frequently, before serving.
Optional Variations
- Spicy Kick: Increase the hot pepper sauce or add a pinch of cayenne pepper to the sauce for a spicier flavor.
- Seafood Swap: Replace shrimp with crawfish tails or lump crabmeat for a different seafood twist.
- Cheese Options: Substitute American cheese with mild cheddar or a blend of cheddar and Monterey Jack for a sharper flavor.
- Gluten-Free: Use a gluten-free flour blend for the roux to make the dish gluten-free.
- Baked Version: Instead of broiling, bake the catfish at 400°F (200°C) for 10–12 minutes, brushing with the butter mixture and topping with sauce after baking.
Ingredients
Bienville sauce
Directions
- Preheat the Broiler: Set your oven to broil and position the rack 6 inches from the heat source. Lightly grease a broiler pan or line it with foil for easy cleanup.
- Prepare the Bienville Sauce :
- In a medium skillet over medium heat, cook the bacon and scallions until the bacon is lightly browned and crisp, about 5 minutes. Remove excess fat, leaving about 1 tablespoon in the pan. -Add 2 tablespoons butter and melt over low heat. Stir in the flour and cook, stirring constantly, for 2–3 minutes to form a smooth roux (avoid browning).
- Gradually whisk in the warmed milk, stirring constantly to prevent lumps. Cook over low heat until the sauce thickens and bubbles, about 3–4 minutes.
- Add the shredded cheese in small batches, stirring until melted and smooth.
- Stir in the sherry, shrimp, mushrooms, Worcestershire sauce, hot pepper sauce, and white pepper. Cook for 2–3 minutes until the shrimp turn pink and the sauce is heated through. Keep warm over low heat, stirring occasionally.
- Prepare the Catfish:
- Pat the catfish fillets dry with paper towels and place them on the prepared broiler pan.
- In a small bowl, combine the melted butter, lemon juice, salt, and white pepper. Brush the mixture evenly over both sides of the fillets.
- Broil the fillets for 6–8 minutes, or until the fish is opaque and flakes easily with a fork. (No need to flip the fillets during cooking.)
- Assemble and Serve:
- Transfer the broiled catfish to a warm serving platter or individual plates. Spoon the warm Bienville sauce generously over the fillets.
- Garnish with fresh parsley sprigs and halved cherry tomatoes, if desired. Serve immediately with sides like rice, mashed potatoes, or steamed vegetables.
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