Fried Catfish

Course : Cajun
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---seasoning mix---
1 tablespoon salt
1 tablespoon cayenne pepper
1 tablespoon sweet paprika
2 3/4 teaspoons garlic powder
2 3/4 teaspoons black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons dried thyme leaves
2 1/2 cups all-purpose flour -- in all
1 1/2 cups cornmeal
1 1/2 cups corn flour -- (see note)
1 cup milk
2 large eggs
1/4 cup Creole mustard
3 pounds freshwater catfish fillets
1 Cup vegetable oil for deep frying

Preparation / Directions:

NOTE: Corn flour is available at many health food stores. These are great served with Hushpuppies. Fry the hushpuppies first and set aside while frying the catfish. Combine the seasoning mix ingredients in a small bowl and set aside. In a pan (loaf, cake and pie pans work well) combine 1-1/2 teaspoons of the mix with 1 cup of the flour. In another pan, combine 2 tablespoons plus 1 teaspoon of the seasoning mix with the remaining 1-1/2 cups flour and the cornmeal and corn flour. In a third pan beat together the milk, eggs and mustard. Cut the catfish fillets into pieces about 2 inches long, 1 inch wide and 1/4 inch thick. Reheat the oil used for the hushpuppies to 350F. Meanwhile, sprinkle the remaining seasoning mix on each side of the fish fillets. Dredge the fillets in the flour first, then coat with the egg mixture, and then dredge in the cornmeal mixture, pressing the mixture firmly into the fish with your fingers; then pick up fillets and shake off excess coating. Fry the fish in the hot oil until golden brown and crispy. Do not crowd. Drain on paper towels. Serve immediately with hushpuppies. From Chef Paul Prudhomme's "Louisiana Kitchen

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