Friday Lunch Special

Chef Keith Frentz

Cornmeal dusted wild Des Allemands catfish, Camellia red bean & local crawfish succotash, braised collards, house made tartar sauce



1 pound Louisiana crawfish tails
1/2 pound Camellia red beans (soaked & boiled)
5 ears fresh corn (shucked)
1 yellow onion, diced
2 green bell peppers, diced
4 ribs celery, diced
4 cloves garlic, minced
1/4 pound country ham, diced
1 tsp thyme
1tsp parsley
Salt, Pepper to taste
4 dashes Tabasco
1/4 pound butter
2 tbsp Steens cane vinegar

Braised collard greens

1 pound smoked bacon, diced
1 yellow onion, diced
8 cloves garlic, minced
4 bunch collard greens, washed & chopped
1/2 cup Steen’s cane vinegar
1/2 gallon water/chicken stock
1/4 cup sugar
Salt/ pepper

LOLA tartar sauce

2 cups mayo
1/2 tsp granulated garlic
3 shakes Tabasco sauce
1 tsp capers, minced
2 lemons, juiced
1 tsp parsley, minced
1 tsp dill, minced
2 tbsp Steen’s cane vinegar
1 cup housemade pickles, diced
Black pepper
Cornmeal dusted wild Des Allemands catfish
7 (5/7 oz) catfish filets
1 cup cornmeal
1 cup corn flour
Salt/black pepper
1/2 tsp cayenne pepper
1/2 tsp granulated garlic
1/4 cup clarified butter 


Succotash - Method of Preparation

In hot skillet crisp ham w/ half butter.  Set aside.
Add remainder of butter and sauté onion, celery & bell pepper till soft. Add garlic. Season w/ salt & pepper. 
Add corn kernels, red beans, crawfish & ham. Sautee an additional 3-4 minutes till corn softens. Add vinegar, tabasco, parsley & thyme. Take off heat & reserve till later use.

Braised collard greens Method of Preparation

In large pot, render bacon till almost crisp. Add onion & garlic & sweat till soft.
Add water/stock, sugar, vinegar, salt & pepper. Bring to boil. Add greens & cook till tender. 30-45 minutes.

Cornmeal Dusted Wild Des Allemands Catfish - Method of Preparation

Season both sides catfish filets.
Heat butter in non-stick skillet and add catfish flat side up.Cook on moderate to high heat until sides start to brown. Flip over and cook an additional 3-4 minutes till fork tender.

LOLA tartar sauce Method of Preparation

Combine all ingredients & mix thoroughly.
Serve well chilled.

To assemble

Spoon succotash in center of plate. Add greens on half the succotash. Place fish over greens. Make sure you can still see both ingredients.
Spoon tartar sauce on top of fish. 

Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!