Shrimp Creole Over Fried Fish

Ingredients

NOTE: Text in **[brackets]** indicates Suwanee's variation to Coby Bailey's recipe

• 1 stick butter
• 1 - 12 oz can tomato sauce
• 1 - 8 oz can tomato paste
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, diced
• 2 lbs fresh Louisiana Gulf shrimp (or best available), peeled and deveined
• **[2 ½ - 10.5 oz cans Cream of Shrimp soup]**
• 10 large slabs of swai fish filets
• 1 jar creole mustard
• 2 cups flour
• 2 cups cornmeal
• 1 can Captain Coby’s Cajun Seasoning, season to taste (about 2 oz)
• **[Oil for frying]**
• **[½ cup oyster sauce]**

Instructions

1. 1
   In a medium-sized pot, melt butter then add onions and bell pepper till veggies are cooked through. Add in 1 can Cream of Shrimp soup, tomato sauce, and half of the can of tomato paste. Let cook for 30 min then add garlic.
2. 2
   Add shrimp and let cook for 15 minutes.

While shrimp is cooking, fry fish

3. 1
   Apply a light but total coverage of creole mustard to the fish filets. Be generous but do not over cover. If you add too much, the fish will be too tangy; too little will not allow fish fry to adhere to the breading. **[Add ½ a cup of oyster sauce.]**
4. 2
   Mix together the flour and cornmeal to make the fish fry mixture.
5. 3
   Once fish is coated in mustard mixture, dip fish into the fish fry and cover well.
6. 4
   In a large fry pan, fry fish filets at 300 degrees till golden brown. Take out and immediately season with Captain Coby’s Cajun Season.
7. 5
   Top fish with shrimp creole and serve!