Fried Cajun Catfish
The catfish is soaked in milk before being coated in a spaicy Cajun crumb mix and shallow fried until golden brown.
Ingredients
Serves: 4
- 1kg catfish fillets, cut into 5cm pieces
- 1 cup (250ml) milk, or as needed
- 1 egg
- 1 dash chilli sauce
- 1/4 cup (30g) plain flour
- 1/4 cup (30g) cornmeal
- 2 teaspoons ground black pepper
- 2 teaspoons ground mustard
- 2 tablespoons Cajun seasoning
- 1/4 cup (60ml) oil, for frying or as needed
Directions
Preparation:10min ›
Cook:15min ›
Extra time:30min soaking ›
Ready in:55min
- Soak the fish pieces in milk for at least 30 minutes.
- In a small bowl whisk together the egg and chilli sauce.
- In a separate bowl stir together the flour, cornmeal, pepper, mustard and Cajun seasoning.
- Dip fish pieces into the dry mixture then into the egg then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
- Heat more than enough oil to cover the bottom of a large heavy frypan over medium-high heat. Fry fish pieces for 3 to 4 minutes per side or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the crumbing may get darker than the rest.
- Drain the fish on paper towels and serve with chilli or tartar sauce.
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Reviews and Ratings
Global Ratings:
(45)
Reviews in English (32)
This recipe is very good! I rated this 4 because I feel the directions should have included proper frying directions for those that may not have fried fish before. I use my electric skillet to keep the oil regulated at 350 degrees and used about 1 1/2-inches of peanut oil. Once they are golden brown on each side, I find it is best to drain on a rack placed on top of the paper towel, the rack will keep the fish crispy along with frying at the proper temperature. - 10 Feb 2007 (Review from Allrecipes USA and Canada)
Excellent recipe for spicy, crispy catfish! I used my Lodge cast iron skillet and melted Crisco for the oil (a traditional choice in Mississippi) until I had about 1 inch. I suggest you DOUBLE the dry mixture as you will not have enough to coat all the fish. - 28 Feb 2007 (Review from Allrecipes USA and Canada)
This was awsome! We totally devoured it! You do need to double the recipe for the coating. BTW, I didn't have time to let them sit in the fridge, so I just started frying them as soon as I had them all prepared. It worked just fine, no problems whatsoever! Thanks for the recipe! - 31 Mar 2008 (Review from Allrecipes USA and Canada)