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Cajun cream sauce Edit
- 2 tbsp cornstarch
- ¼ cup water
- 1½ tsp shallots, chopped
- 2 tbsp dry white wine
- ½ tbsp Cajun spice
- 1 tbsp gumbo filé powder
- ½ tsp salt
- 2 cup heavy cream
- Preheat a cast-iron skillet over moderately high heat until hot.
- Coat catfish with oil and dredge in Cajun spice.
- Cook catfish in skillet, turning, until blackened on the outside but flaky and moist within.
- Transfer to a serving plate and top with Cajun cream sauce.