Chef Keith Frentz of Lola in Covington took home the King of Louisiana Seafood crown after wowing judges with his dish at the 2012 Louisiana Seafood Cook-Off at the New Orleans Wine and Food Experience. Below is the recipe of his winning dish. Frentz's wife, Chef Nealy Frentz, helped at the competition.
Who will be crowned 2013's King of Louisiana Seafood? Find out at the 2013 Louisiana Seafood Cook-Off Saturday, May 25, at the Ernest N. Morial Convention Center. The event is part of the New Orleans Wine and Food Experience, which opens to the public at 2 p.m. The King of Louisiana Seafood will be announced at 4:30 p.m. Visit louisianaseafoodcookoff.com for more information.
Winning Recipe:
"Friday Lunch Special"
Cornmeal-dusted wild Des Allemands catfish, Camellia red bean and local crawfish succotash, braised collards and house made tartar sauce
Succotash
1 pound Louisiana crawfish tails
1/2 pound Camellia red beans (soaked and 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 teaspoon thyme
1 teaspoon parsley
Salt and pepper to taste
4 dashes Tabasco
1/4 pound butter
2 tablespoons Steens cane vinegar
Method of Preparation
In hot skillet crisp ham with half butter. Set aside. Add remainder of butter and sauté onion, celery and bell pepper till soft. Add garlic. Season with salt and pepper. Add corn kernels, red beans, crawfish and ham. Sauté an additional 3-4 minutes till corn softens. Add vinegar, tabasco, parsley and thyme. Take off heat and reserve till later use.
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
Method of Preparation
In large pot, render bacon until almost crisp. Add onion and garlic and sweat till soft. Add water/stock, sugar, vinegar and salt and pepper. Bring to boil. Add greens and cook until tender (30-45 minutes).
LOLA tartar sauce
2 cups mayo
1/2 teaspoon granulated garlic
3 shakes Tabasco sauce
1 teaspoon capers (minced)
2 lemons (juiced)
1 teaspoon parsley (minced)
1 teaspoon dill (minced)
2 tablespoon Steen’s cane vinegar
1 cup housemade pickles (diced)
Black pepper
Method of Preparation
Combine all ingredients and mix thoroughly. Serve chilled.
Cornmeal dusted wild Des Allemands catfish
7 (5/7 oz) catfish filets
1 cup cornmeal
1 cup corn flour
Salt/black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon granulated garlic
1/4 cup clarified butter
Method of Preparation:
Season both sides of the 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.
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.
