Cajun Fried Catfish Recipe
Fried catfish is a simple meal to make and you can serve your family a seafood restaurant quality meal without paying restaurant prices. Give this easy recipe a try and delight your family!
Catfish filets (1 or 2 filets per person)
1/2 cup corn flour or Shrimp & Fish Fry Mix
½ cup all-purpose flour
1 tablespoon salt
2 tablespoons Cajun seasoning (like Tony Chachere’s Creole Seasoning)
Canola or vegetable Oil
Prepare catfish by cutting into strips somewhat like chicken tender strips.
Make Your Seafood Batter
Prepare the egg wash by breaking an egg into a mixing bowl.
Whisk in some milk (maybe a cup).
Squeeze in a wedge of lemon or lime juice.
In another mixing bowl, pour in the corn flour.
Add ½ cup of flour, 1 tablespoon salt and 2 tablespoons Tony’s.
Stir altogether well.
Battering the Catfish
Using your left hand, drop several pieces of catfish in the egg wash and cover completely.
Pull out and drop in the corn flour mixture.
With your right hand, toss the seafood around to fully coat with corn flour.
(You will have a “wet hand” and a “dry hand”)
Shake off excess and place on a platter.
Continue this process until all catfish is coated.
Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil.
Always be careful to leave 2-4” from the top to leave room for the oil to bubble up.
Optimal temperature is 375 degrees.
An electric fryer either has an automatic temperature setting or a button to help you.
If you are using a regular pot and do not have a thermometer, drop a small amount of the frying batter into the oil.
If it bubbles up quickly, the oil is ready.
Note: Oil and water DO NOT MIX! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don’t spread the flames around.
Once the oil is properly heated, carefully drop catfish into the oil.
Be careful not to overcrowd the pan. Seafood should freely move around.
Seafood will be ready in just a couple minutes.
It should be golden brown and probably will be floating to the top of the oil.
Remove with a slotted spoon and drain excess oil on layers of paper towels.
It’s time to eat!
Goes great with french fries and hush puppies, and don’t forget the cocktail sauce or tartar sauce.
Home-made french fries recipe – http://www.cajuncookingtv.com/how-to-make-homemade-french-fries
Easy Hush Puppies recipe – http://www.cajuncookingtv.com/how-to-make-hush-puppies-with-jiffy-mix
Home-made cocktail sauce recipe – http://www.cajuncookingtv.com/how-to-make-cocktail-sauce
Home-made Tartar sauce recipe – http://www.cajuncookingtv.com/homemade-tartar-sauce
How do you fry fish?
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