You don’t have to go far to get a taste of the south — you can get it right here! We’re frying up catfish with a Cajun twist.

The Dish: Fried Catfish

The Restaurant: Darryl’s Corner Bar

The Chef: Presceia Cooper

Ingredients – Serves 8

–8 (6 ounce) Catfish Fillets, skin removed

–Oil, for frying

Catfish Dredge:

–2 cups flour

–¼ cup corn meal

–¾ cups Cajun spices

–3 tbsp. lemon pepper

–3 tbsp. salt

Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. In a separate bowl, combine the flour, cornmeal, Cajun spices, lemon pepper and salt. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done and golden brown. Drain on paper towels.

Gumbo Recipe

–Ingredients – Serves 8-12

–3 beef sausage links

–2 chicken thighs

–½ pound of shrimp, peeled and deveined

–2 cups diced celery

–2 cups diced onions

–2 cups green bell pepper

–2 cups diced tomatoes

–2 cups sliced okra

–1 clove minced garlic

–¼ bunch of parsley, chopped

–1 tbsp. crushed hot pepper

–2 bay leaves

–1/4 cup vegetable or olive oil

–3 tbsp. butter

–1/2 cup all-purpose flour

–4 cups chicken OR 4 cups of hot water with 2-3 chicken bouillon cubes

Season the chicken with salt and pepper. Heat the oil and 2 tablespoons butter in a heavy bottomed pot or dutch-oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Pull meat off of chicken and reserve. Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, (note that the roux should smell nutty as it cooks) about 10 minutes. Let the roux cool.

In another heavy bottomed pot melt remaining tablespoon of butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes until translucent in color. Add crushed pepper, salt and pepper, to taste and the parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes (or chicken stock), whisking constantly. Whisk in roux. Add the bay leaves, chicken, sausage and tomatoes. Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes. Add okra and shrimp continue to simmer over low heat for additional 30 minutes until okra is soft. Just before serving add chopped parsley as a garnish.

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