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Cajun Catfish, Catfish Atchafalaya, Catfish Billy - who has your favorite?
Posted on 2/14/24 at 12:59 am
Posted on 2/14/24 at 12:59 am
Brewbachers has the Cajun Catfish, Mike Andersons used to have an off the menu Catfish Atchafalaya, and Roberto’s has the Catfish Billy. Different name but essentially the same dish - fried catfish with crawfish étouffée on top.
Believe it or not, I firmly believe the Gonzales Brewbachers Cajun Catfish is by far the best I’ve ever had. I try to get this dish whenever possible wherever I eat during Lent and even the brewbachers in Baton Rouge is different but still good but the one in Gonzales is off the charts in my opinion. I find it’s best when ordered to go because they scoop the étouffée into a bowl which provides much more juice than what you get when eating there (I don’t know why).
Who has your favorite version of this dish?
Believe it or not, I firmly believe the Gonzales Brewbachers Cajun Catfish is by far the best I’ve ever had. I try to get this dish whenever possible wherever I eat during Lent and even the brewbachers in Baton Rouge is different but still good but the one in Gonzales is off the charts in my opinion. I find it’s best when ordered to go because they scoop the étouffée into a bowl which provides much more juice than what you get when eating there (I don’t know why).
Who has your favorite version of this dish?
8
Posted on 2/14/24 at 4:58 am to TDsngumbo
Don’t forget Catfish Tony’s. Never really thought about who had the best. It’s kind of always the same.
Posted on 2/14/24 at 5:05 am to TDsngumbo
quote:
Cajun Catfish, Catfish Atchafalaya, Catfish Billy
Catfish smothered in crawfish etouffee? Parrains has the best. Can't remember what its called but it's none of those.
Posted on 2/14/24 at 7:13 am to LSUballs
I agree…it’s the best in town
Posted on 2/14/24 at 9:00 am to tigers1956
I haven’t been to Parrains in years so I’ll have to try theirs soon.
Posted on 2/14/24 at 2:25 pm to TDsngumbo
The first time I had that dish was at Mike Anderson’s. It will always be the best for me.
I’m gona have to try brewbachers version now.
If the dish is served over rice it ruins it.
I’m gona have to try brewbachers version now.
If the dish is served over rice it ruins it.
Posted on 2/14/24 at 2:27 pm to TDsngumbo
Roux 61 has Catfish Lebeau
Posted on 2/14/24 at 6:32 pm to TDsngumbo
Would you ever order fried catfish and a bowl of etouffee separately and combine them or do they need to cook together?
Posted on 2/14/24 at 6:48 pm to LSUballs
quote:
Catfish smothered in crawfish etouffee?
Catfish Acadian or Catfish Jaques is what I have always known it to be called. It’s my favorite Cajun dish.
We have a bass/ sac a lait pond. We love to make blackened fish smothered in crawfish étouffée
Posted on 2/14/24 at 6:48 pm to Havoc
I would think that the catfish would wind up a spongy mess if they cooked together.
Posted on 2/14/24 at 11:02 pm to Havoc
Combine them, I don’t think cooking it together would be very appealing as the fish wouldn’t be crispy. I tried going to Brewbachers in Gonzales tonight after church but they are closed for renovations so I went to Philay’s instead. Theirs is good as well but they’re very stingy on the amount of étouffée that they add to it. If they’d add as much as Brewbachers or Mike Andersons does then it’d be a pretty good dish.
Posted on 2/18/24 at 10:10 pm to TDsngumbo
I often fix something similar using broiled trout or redfish.
When the fish is almost cooked, I cover the fish with hot étouffée and put it back in the oven for about 2 minutes.
Note: if you can still see any of the fish, you did not put enough etouffee on it.
When the fish is almost cooked, I cover the fish with hot étouffée and put it back in the oven for about 2 minutes.
Note: if you can still see any of the fish, you did not put enough etouffee on it.
Posted on 2/18/24 at 10:36 pm to TDsngumbo
Chimes does it pretty damn good. Had it twice in laffy around Christmas
Posted on 2/19/24 at 12:26 pm to Havoc
quote:
or do they need to cook together?
I have never seen this — don’t think it would work well.
Mike Anderson’s is always the first place I think of when I think of this dish.
This post was edited on 2/19/24 at 12:29 pm
Posted on 2/19/24 at 1:16 pm to TDsngumbo
They all suck compared to what I make. The biggest issue is no one trims catfish up properly before frying. I prefer flathead belly meat fried then my etouffee on top. Farm raised blue cat doesn't hold a candle to it. Farm raised can be made to taste ok if trimmed up though
This post was edited on 2/19/24 at 1:22 pm
Posted on 2/19/24 at 1:37 pm to TDsngumbo
RIP Joe’s Dreyfus Catfish Atchafalaya.
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