Chef John Folse Fish Recipes - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

  • Pan-Fried Catfish with Shrimp Creole

    Pan-Fried Catfish with Shrimp Creole

    Pan-Fried Catfish with Shrimp Creole (Source: WAFB)Pan-Fried Catfish with Shrimp Creole (Source: WAFB)

    This recipe gives you the best of both worlds: crispy-fried catfish fillets and spicy Shrimp Creole.

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    This recipe gives you the best of both worlds: crispy-fried catfish fillets and spicy Shrimp Creole.

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  • Grilled Salmon Steaks with Mustard Glaze

    Grilled Salmon Steaks with Mustard Glaze

    Grilled Salmon Steak with Mustard Glaze (Source: WAFB)Grilled Salmon Steak with Mustard Glaze (Source: WAFB)

    Salmon is one of the most delicate fish in the sea and tastes great cooked on the grill. This method will show you the proper way to grill it without losing the skin.

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    Salmon is one of the most delicate fish in the sea and tastes great cooked on the grill. This method will show you the proper way to grill it without losing the skin.

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  • Pan-Sautéed Fillet of Speckled Trout on Bed of Red and Golden Beets

    Pan-Sautéed Fillet of Speckled Trout on Bed of Red and Golden Beets

    Pan-Sautéed Fillet of Speckled Trout on a bed of Red and Golden Beets (Source: WAFB)Pan-Sautéed Fillet of Speckled Trout on a bed of Red and Golden Beets (Source: WAFB)

    In Louisiana, it is popular to fry fish, but this recipe requires a simple pan-sauté, then it’s topped over a bed of red and golden beets. Perfectly elegant for a nice dinner at home.

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    In Louisiana, it is popular to fry fish, but this recipe requires a simple pan-sauté, then it’s topped over a bed of red and golden beets. Perfectly elegant for a nice dinner at home.

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  • Trout Rex

    Trout Rex

    Trout Rex (Source: WAFB)Trout Rex (Source: WAFB)

    This is a great trout recipe to serve at Carnival for either dinner or brunch.

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    This is a great trout recipe to serve at Carnival for either dinner or brunch.

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  • Pecan-encrusted Catfish

    Pecan-encrusted Catfish

    There are thousands of “family recipes” for crispy catfish. Every now and again a special recipe will emerge that is worthy of taking note. This pecan-encrusted catfish is definitely one of them!

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    There are thousands of “family recipes” for crispy catfish. Every now and again a special recipe will emerge that is worthy of taking note. This pecan-encrusted catfish is definitely one of them!

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  • Terrine of Catfish and Crawfish

    Terrine of Catfish and Crawfish

    This recipe is one if our most requested hors d’oeuvre items, as we bring Louisiana cooking all over the world. This classical presentation of catfish is perfect for parties, graduations and holidays.

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    This recipe is one if our most requested hors d’oeuvre items, as we bring Louisiana cooking all over the world. This classical presentation of catfish is perfect for parties, graduations and holidays.

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  • Seafood-stuffed Turban of Speckled Trout

    Seafood-stuffed Turban of Speckled Trout

    Stuffing seafood and meats with other seafood, meats and vegetables is a technique that evolved, quite likely, because home cooks needed another way to use the bounty of our waters and woods. Stuffing trout with crabmeat or crawfish tails and Louisiana’s trinity of seasoning vegetables adds a new level of Cajun flair and flavor to the finished dish.

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    Stuffing seafood and meats with other seafood, meats and vegetables is a technique that evolved, quite likely, because home cooks needed another way to use the bounty of our waters and woods. Stuffing trout with crabmeat or crawfish tails and Louisiana’s trinity of seasoning vegetables adds a new level of Cajun flair and flavor to the finished dish.

    More >>
  • Catfish Courtbouillon with a Little Added Something

    Catfish Courtbouillon with a Little Added Something

    Although courtbouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-based fish stew.

    More >>

    Although courtbouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-based fish stew.

    More >>
  • Honey-Garlic Salmon

    Honey-Garlic Salmon

    Tuesday, April 19 2016 11:44 AM EDT2016-04-19 15:44:35 GMT

    Air Date: April 19, 2016. Source: Chef John Folse.

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    Air Date: April 19, 2016. Source: Chef John Folse.

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  • Chef Folse's Cobia with Tomatillo Salsa

    Chef Folse's Cobia with Tomatillo Salsa

    Thursday, August 6 2015 11:56 AM EDT2015-08-06 15:56:54 GMT
    Tomatillos, also known as Mexican husk tomatoes, originated in Mexico and were cultivated in the pre-Columbian era. They are a staple of Mexican cuisine and are usually eaten raw or cooked in a variety of dishes, particularly salsa verde.More >>
    Tomatillos, also known as Mexican husk tomatoes, originated in Mexico and were cultivated in the pre-Columbian era. They are a staple of Mexican cuisine and are usually eaten raw or cooked in a variety of dishes, particularly salsa verde.More >>
  • Chef Folse's Pompano en Papillote

    Chef Folse's Pompano en Papillote

    Tuesday, June 16 2015 6:47 PM EDT2015-06-16 22:47:27 GMT
    This dish, which has graced Louisiana tables for well over a century, was originally created at Antoine's restaurant in the French Quarter. The pompano is cooked and served in a parchment envelope, which prevents the slightly dry flesh from becoming tough.More >>
    This dish, which has graced Louisiana tables for well over a century, was originally created at Antoine's restaurant in the French Quarter. The pompano is cooked and served in a parchment envelope, which prevents the slightly dry flesh from becoming tough.More >>
  • Redfish on the Half Shell

    Redfish on the Half Shell

    Tuesday, May 19 2015 7:23 PM EDT2015-05-19 23:23:14 GMT
    Bourbon House is another of those iconic Brennan restaurants in New Orleans, famous for its seafood presentations. This recipe from Chef Darin Nesbit is a restaurant favorite. The addition of jumbo lump crabmeat to the beurre blanc makes it one of the most sought-after dishes in the Crescent City.More >>
    Bourbon House is another of those iconic Brennan restaurants in New Orleans, famous for its seafood presentations. This recipe from Chef Darin Nesbit is a restaurant favorite. The addition of jumbo lump crabmeat to the beurre blanc makes it one of the most sought-after dishes in the Crescent City.More >>
  • Nathaniel Burton's Stuffed Flounder

    Nathaniel Burton's Stuffed Flounder

    Tuesday, April 28 2015 6:50 PM EDT2015-04-28 22:50:37 GMT
    Master Chef Nathaniel Burton, co-author of Creole Feast, was born in McComb, Miss. in 1914. Starting as a busboy at the Hotel New Orleans, he worked his way up to be one of the most respected Creole chefs in the city. He is best known for heading the kitchen of the famous Pontchartrain Hotel on St. Charles Avenue as well as Broussard's in the French Quarter. More >>
    Master Chef Nathaniel Burton, co-author of Creole Feast, was born in McComb, Miss. in 1914. Starting as a busboy at the Hotel New Orleans, he worked his way up to be one of the most respected Creole chefs in the city. He is best known for heading the kitchen of the famous Pontchartrain Hotel on St. Charles Avenue as well as Broussard's in the French Quarter. More >>
  • Pan-Sauteed Fillet Of Trout With Crawfish And Roasted Red Pepper Cream

    Pan-Sauteed Fillet Of Trout With Crawfish And Roasted Red Pepper Cream

    Tuesday, March 24 2015 3:55 PM EDT2015-03-24 19:55:17 GMT
    In Creole cooking, often you will find a mixture of seafoods used as garnishing on sautéed or baked fish. You may wish to substitute crab or shrimp for the crawfish in this recipe, or even combine all three as a topping for the trout.More >>
    In Creole cooking, often you will find a mixture of seafoods used as garnishing on sautéed or baked fish. You may wish to substitute crab or shrimp for the crawfish in this recipe, or even combine all three as a topping for the trout.More >>
  • Shrimp And Catfish Andrew Jackson

    Shrimp And Catfish Andrew Jackson

    Tuesday, January 6 2015 4:45 PM EST2015-01-06 21:45:51 GMT
    This recipe is named after the famous General Andrew Jackson, who led the American army to victory against the British troops in the Battle of New Orleans. The battle took place in the city of Chalmette, 6 miles south of New Orleans. In the city of Chalmette, the hunters and trappers combine blue channel catfish with river shrimp to create an incomparable fricassee.More >>
    This recipe is named after the famous General Andrew Jackson, who led the American army to victory against the British troops in the Battle of New Orleans. The battle took place in the city of Chalmette, 6 miles south of New Orleans. In the city of Chalmette, the hunters and trappers combine blue channel catfish with river shrimp to create an incomparable fricassee.More >>
  • Smoked Salmon And Oyster Roulade

    Smoked Salmon And Oyster Roulade

    Tuesday, December 9 2014 7:40 PM EST2014-12-10 00:40:20 GMT
    Prep Time: 45 MinutesYields: 2 DozenComment:I love smoked salmon and smoked oysters! This hors d'oeuvre is a perfect combination of the two! Add cream cheese and bacon, then voilà, you got a crowd-pleaser at the next bowl game or holiday gathering!Ingredients:3 (4-ounce) packages pre-sliced smoked salmon1 (4–5 ounce) can smoked oysters, with oil1 (8-ounce) package cream cheese, softened1 dozen asparagus spears, trimmed1 quart chicken stock or water¼ cup minced red onion¼ cup minced celery¼ cu...More >>
    Prep Time: 45 MinutesYields: 2 DozenComment:I love smoked salmon and smoked oysters! This hors d'oeuvre is a perfect combination of the two! Add cream cheese and bacon, then voilà, you got a crowd-pleaser at the next bowl game or holiday gathering!Ingredients:3 (4-ounce) packages pre-sliced smoked salmon1 (4–5 ounce) can smoked oysters, with oil1 (8-ounce) package cream cheese, softened1 dozen asparagus spears, trimmed1 quart chicken stock or water¼ cup minced red onion¼ cup minced celery¼ cu...More >>
  • Pan-Sautéed Fillet Of Trout On Sauce Beurre Cajun

    Pan-Sautéed Fillet Of Trout On Sauce Beurre Cajun

    Thursday, August 21 2014 6:39 PM EDT2014-08-21 22:39:40 GMT
    This sauce is excellent when served over pan-sautéed or charbroiled fish.More >>
    This sauce is excellent when served over pan-sautéed or charbroiled fish.
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  • Red Snapper Mardi Gras

    Red Snapper Mardi Gras

    Thursday, July 31 2014 5:36 PM EDT2014-07-31 21:36:52 GMT
    Rockefeller’s Restaurant offers unique and innovative New Orleans cuisine in the historic town of Ponchatoula, La.More >>
    Rockefeller’s Restaurant offers unique and innovative New Orleans cuisine in the historic town of Ponchatoula, La.
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  • Chef Folse's Fish Soft Tacos

    Chef Folse's Fish Soft Tacos

    Wednesday, July 30 2014 4:51 PM EDT2014-07-30 20:51:10 GMT
    Recipe from Chef John Folse.
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    We recommend serving the taco just as you would a traditional, meat-filled variety, with refried beans, guacamole and sour cream on the side.More >>
  • Salmon And Avocado Salad

    Salmon And Avocado Salad

    Friday, July 18 2014 2:17 PM EDT2014-07-18 18:17:51 GMT
    Salmon is delicious with chilled salad greens and avocados. This fish is the perfect ingredient for a Louisiana summer salad. Top it with teriyaki dressing and serve with fresh-squeezed lemonade or iced tea.More >>
    Salmon is delicious with chilled salad greens and avocados. This fish is the perfect ingredient for a Louisiana summer salad. Top it with teriyaki dressing and serve with fresh-squeezed lemonade or iced tea.More >>
  • Sautéed Red Snapper With Spicy Garlic And Orange Blossom Vinaigrette Glaze

    Sautéed Red Snapper With Spicy Garlic And Orange Blossom Vinaigrette Glaze

    Thursday, June 5 2014 7:04 PM EDT2014-06-05 23:04:38 GMT
    Prep Time: 30 Minutes Yields: 4 Servings Comment: The combination of sweet orange and spicy garlic creates a delicious glaze for several dishes. This vinaigrette is wonderful as a sauce over grilled fishMore >>
    This vinaigrette is wonderful as a sauce over grilled fish and is a perfect topping for our sautéed red snapper.More >>
  • Open-Hearth Grilled Fish

    Open-Hearth Grilled Fish

    Thursday, May 8 2014 1:09 PM EDT2014-05-08 17:09:55 GMT
    Prep Time: 1½ Hours Yields: 6 Servings Comment: There was only one way to roast a fish in the open-hearth prior to the invention of the reflector oven. The cook would place a seasoned, whole fish on anMore >>
    There was only one way to roast a fish in the open-hearth prior to the invention of the reflector oven. This dish works equally well in the home fireplace.More >>
  • Crawfish-Stuffed Turban Of Catfish

    Crawfish-Stuffed Turban Of Catfish

    Thursday, February 28 2013 5:30 PM EST2013-02-28 22:30:34 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Whether farm raised or fresh caught, catfish are a favorite among Louisianians. Although the favorite method of preparation for the fish is fried, this recipeMore >>
    Prep Time: 1 Hour Yields: 6 Servings Comment: Whether farm raised or fresh caught, catfish are a favorite among Louisianians. Although the favorite method of preparation for the fish is fried, this recipeMore >>
  • Smoked Salmon And Dill Pinwheels With Citrus Crème

    Smoked Salmon And Dill Pinwheels With Citrus Crème

    Thursday, November 8 2012 6:17 PM EST2012-11-08 23:17:34 GMT
    Prep Time: 2½ Hours Yields: 48 Pinwheels Comment: For festive occasions, why not take a minute more to create an elegant presentation. The flavor can be further enhanced with the use of local herbs andMore >>
    Prep Time: 2½ Hours Yields: 48 Pinwheels Comment: For festive occasions, why not take a minute more to create an elegant presentation. The flavor can be further enhanced with the use of local herbs andMore >>
  • Roasted Salmon Steaks In Spicy Creole Sauce

    Roasted Salmon Steaks In Spicy Creole Sauce

    Thursday, December 22 2011 6:33 PM EST2011-12-22 23:33:37 GMT
    Prep Time: 2 Hours Yields: 6 Servings Comment: Although here in Louisiana we favor our gulf species when choosing fish for the holiday table, I often serve this salmon dish for Christmas Eve dinner becauseMore >>
  • Flounder Stuffed with Quatre Courges (Four Squashes)

    Flounder Stuffed with Quatre Courges (Four Squashes)

    Tuesday, October 11 2011 6:28 PM EDT2011-10-11 22:28:50 GMT
    Prep Time: 1 Hour Yields: 6 Serving Comment: Normally, Louisiana Gulf fish will feature a seafood filling such as crab or shrimp when stuffed and baked. For those looking for an alternative filling,More >>
  • Grilled Fillet of Fish with Cajun Ratatouille

    Grilled Fillet of Fish with Cajun Ratatouille

    Friday, September 3 2010 2:11 PM EDT2010-09-03 18:11:07 GMT
    Prep Time: 1½ HoursYields: 6–8 Servings Comment:Ratatouille is the most famous vegetable casserole in Italy and the South of France. It is often made with a combination of vegetables and other localMore >>
  • Pan-Sauteed Fillet of Trout in Shrimp Chive Cream

    Pan-Sauteed Fillet of Trout in Shrimp Chive Cream

    Tuesday, March 9 2010 3:50 PM EST2010-03-09 20:50:19 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Often in Bayou Country, a variety of seafood is combined to create a tasty and colorful entree. In this recipe, sauteed trout marries with shrimp and chiveMore >>
  • Terrine of Smoked Catfish

    Terrine of Smoked Catfish

    Tuesday, December 8 2009 4:41 PM EST2009-12-08 21:41:57 GMT
    Prep Time: 1 Hour Yields: 20 Servings Comment: Catfish have always been a Southern fish of choice. An ample supply of farm-raised blue channel catfish allows for the creation of many interesting recipes.More >>
  • Redfish Ryan

    Redfish Ryan

    Thursday, September 17 2009 5:56 PM EDT2009-09-17 21:56:40 GMT
    Prep Time: 1 hour Yields: 6 Servings Comment: Captain Ryan Lamberts of Cajun Fishing Adventures in Buras, Louisiana is not only well known for delivering sports fishermen to the catch, but is also quiteMore >>
  • Steamed Whole Bass with Ginger and Spring Onions

    Steamed Whole Bass with Ginger and Spring Onions

    Thursday, September 3 2009 5:02 PM EDT2009-09-03 21:02:34 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: I first experienced the fabulous flavor of whole steamed fish with ginger and spring onions when opening my promotional restaurant in Taipei. I absolutelyMore >>
  • Seared Yellowfin Tuna with Louisiana Fruit Salsa

    Seared Yellowfin Tuna with Louisiana Fruit Salsa

    Thursday, July 16 2009 6:36 PM EDT2009-07-16 22:36:45 GMT
    Prep Time: 20 Minutes Yields: 6 Servings Comment: Todd Graves, owner of Raising Cane's Restaurant, developed this recipe after catching yellow fin tuna on the Brutus GC 158 in the Green Canyon area. Ingredients: 6More >>
  • Homemade Marinated Tuna in Olive Oil

    Homemade Marinated Tuna in Olive Oil

    Thursday, July 16 2009 6:34 PM EDT2009-07-16 22:34:48 GMT
    Prep Time: 2 Hours Yields: 8 (8-ounce) Jars Comment: I first discovered this recipe in the restaurant of my good friend Lidia Bastianich in New York City. She explained how fresh tuna steak can be convertedMore >>
  • Seared Ahi Tuna and Avocado Tartare

    Seared Ahi Tuna and Avocado Tartare

    Thursday, July 16 2009 6:32 PM EDT2009-07-16 22:32:34 GMT
    Prep Time: 20 Minutes Yields: 2 Cups Comment: If you are looking for a "cooked" fish tartare dish, this sophisticated, fresh and spicy dip will definitely do the trick! Ingredients: 1 (6-ounce) ahiMore >>
  • Seared Ahi Tuna

    Seared Ahi Tuna

    Thursday, July 16 2009 6:31 PM EDT2009-07-16 22:31:05 GMT
    Prep Time: 1a nd 1/2 Hours Yields: 2-4 Servings Comment: Tuna is a fabulous fish for two reasons. First, it taste like fresh fish should, but secondly, many people might think it's beef or veal whenMore >>
  • Baccala Amalfi style (Salted Cod)

    Baccala Amalfi style (Salted Cod)

    Thursday, July 9 2009 5:18 PM EDT2009-07-09 21:18:09 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Check with your local specialty food store or Italian food market for high quality salted cod. Here in Louisiana, they can be found at Central Grocery CompanyMore >>
  • Salmon Tartare Martini Style

    Salmon Tartare Martini Style

    Thursday, May 7 2009 12:42 PM EDT2009-05-07 16:42:56 GMT
    Prep Time: 10 minutes Yields: 4-6 servings Comments: Although most people associate tartare with beef, personally I love fish tartares. For those of you who have never tried this specialty, this isMore >>
  • Catfish Courtbouillon with a Little Added Something

    Catfish Courtbouillon with a Little Added Something

    Thursday, March 19 2009 5:38 PM EDT2009-03-19 21:38:49 GMT
    Prep Time: 1 and 1/2 Hours Yields: 10-12 Servings Comment: Although courtbouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-basedMore >>
  • Baked Redfish Betty

    Baked Redfish Betty

    Wednesday, March 18 2009 2:53 PM EDT2009-03-18 18:53:49 GMT
    Prep Time: 1 Hour Yields: 6-8 Servings Comment: This recipe came to me through my good friend, Paul Gates. Often, simple seasonings and cooking methods are best for bringing out the wonderful flavorMore >>
  • Seared Salmon with Raisin and Caper Butter

    Seared Salmon with Raisin and Caper Butter

    Thursday, March 12 2009 5:42 PM EDT2009-03-12 21:42:48 GMT
    Prep Time: 3 and 1/2 Hours Yield: 8 Servings Comment: Compound butters are butters flavored with other ingredients. When melted over a sizzling steak, fish or platter of vegetables, it further enhancesMore >>
  • Corn Flakes Coated Fillets of Fish

    Corn Flakes Coated Fillets of Fish

    Tuesday, February 24 2009 4:46 PM EST2009-02-24 21:46:14 GMT
    Prep Time: 30 Minutes Yields: 6 Servings Comment: As a young boy growing up on Cabanocey Plantation, corn flakes in coffee milk was our daily breakfast. It just made sense that when we were ready toMore >>
  • Turban of Catfish Des Allemands

    Turban of Catfish Des Allemands

    Thursday, July 10 2008 6:11 PM EDT2008-07-10 22:11:43 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Whether farm raised or fresh caught, catfish are a favorite among Louisianians. Every year in July a festival dedicated to catfish is held in Des Allemands,More >>
  • Herb-Encrusted Salmon on Lemon Caper Cream Sauce

    Herb-Encrusted Salmon on Lemon Caper Cream Sauce

    Thursday, June 5 2008 4:57 PM EDT2008-06-05 20:57:23 GMT
    Prep Time: 20 Minutes Yields: 4 Servings Comment: Salmon was an important staple in the diet of many early Native American tribes. It is an easy to prepare, flavorful fish. Ingredients: 4 (4-6 ounce)More >>
  • Deep-Fried Catfish

    Deep-Fried Catfish

    Thursday, April 24 2008 12:51 PM EDT2008-04-24 16:51:31 GMT
    Deep-frying seafood is still quite common in the South. High quality vegetable or peanut oil should be used. Corn flour is a double-ground yellow cornmeal that can be found in the gourmet section of most food stores, possibly sold as a pre-packaged fish fry.More >>
  • Folse's Deep-Fried Catfish

    Folse's Deep-Fried Catfish

    Thursday, March 6 2008 5:11 PM EST2008-03-06 22:11:31 GMT
    Prep Time: 30 Minutes Yields: 6 Servings Comment: Deep-frying seafood is still quite common in the South. High quality vegetable or peanut oil should be used. Corn flour is a double-ground yellow cornmealMore >>
  • Chef Folse's Catfish Courtbouillon with a Little Added Something

    Tuesday, March 4 2008 3:35 PM EST2008-03-04 20:35:46 GMT
    Prep Time: 1 and 1/2 Hours Yields: 10-12 Servings Comment: Although courtbouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-basedMore >>
  • Sautéed Catfish with Crawfish Wine Sauce

    Sautéed Catfish with Crawfish Wine Sauce

    Tuesday, February 27 2007 6:41 PM EST2007-02-27 23:41:09 GMT
    Tuesday, February 27, 2007More >>
  • Tuna Ahi

    Tuna Ahi

    Friday, January 26 2007 6:43 PM EST2007-01-26 23:43:41 GMT
    Friday, January 26, 2007More >>
  • Chef John Folse's Deep Fried Catfish

    Chef John Folse's Deep Fried Catfish

    Tuesday, September 19 2006 6:22 PM EDT2006-09-19 22:22:54 GMT
    DEEP-FRIED CATFISH Prep Time: 30 Minutes Yields: 6 Servings Comment: Deep-frying seafoods is still quite common in the South. High quality vegetable or peanut oil should be used. Corn flour is aMore >>
  • Chef John Folse's Duo of Salmon Cream in Puff Pastry Shells

    Chef John Folse's Duo of Salmon Cream in Puff Pastry Shells

    Tuesday, July 25 2006 2:38 PM EDT2006-07-25 18:38:48 GMT
    Prep Time: 30 Minutes Yields: 6 Servings Comment: A recent trip to the Northwest inspired this recipe. The light flavor of the fresh salmon is enhanced by the delicate smokiness of the smoked salmonMore >>
  • Chef John Folse's Fish or Shellfish Stock

    Chef John Folse's Fish or Shellfish Stock

    Tuesday, June 6 2006 5:55 PM EDT2006-06-06 21:55:43 GMT
    Prep Time: 1 Hour Makes: 2 Quarts Ingredients: 2 pounds fish bones OR 1 pound each crab, shrimp and crawfish shells 2 onions, chopped 2 carrots, sliced 2 celery stalks, chopped 6 garlic cloves 4More >>
  • Chef John Folse's Bayou Bengal Fish

    Chef John Folse's Bayou Bengal Fish

    Tuesday, May 16 2006 4:04 PM EDT2006-05-16 20:04:50 GMT
    Prep Time: 4 Hours Yields: 6 Servings Comment: Seafood has always played an important role in Louisiana cuisine due to the state’s natural abundance. As each culture arrived in Louisiana they broughtMore >>
  • Chef John Folse's Catfish a la Meuniere

    Chef John Folse's Catfish a la Meuniere

    Thursday, March 23 2006 5:24 PM EDT2006-03-23 22:24:58 GMT
    Prep Time: 15 Minutes Yields: 6 Servings Comment: The term meunière means "of the miller's wife." In classical cooking, meunière refers to a simple brown butter sauce thickened with flour drippings,More >>
  • Chef John Folse's Catfish Cacciatore

    Chef John Folse's Catfish Cacciatore

    Thursday, May 19 2005 3:24 PM EDT2005-05-19 19:24:48 GMT
    Prep time: 1 hour yields: 6 servings comment: cacciatore is a dish that usually takes hours to create. In the city of new orleans , the italians created this recipe in order to speed up the processMore >>
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