Cajun Fried Catfish Recipes

CAJUN COMPROMISE CATFISH

Steps:

• Soak the fish pieces in milk for at least 30 minutes.
• In a small bowl, whisk together the egg and hot pepper 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 skillet 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 breading may get darker than the rest.
• Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!

CAJUN FRIED CATFISH

Steps:

• Rinse fish fillets under cold water, cut into 2-inch wide strips; place in a large bowl.
• Cover fish with buttermilk and mix with hands; cover and refrigerate: let soak for 30 minutes to an hour before frying.
• In a large zip top bag, combine flour, cornmeal, cajun seasoning, garlic powder and black pepper.
• Heat oil in a large iron skillet over medium-high heat to about 400 degrees.
• Meanwhile drain off buttermilk from the fish. Drop 3 to 4 pieces into the cornmeal mixture and coat each piece well.
• Fry fish pieces for 3 to 4 minutes per side, or until golden brown.
• Remove from hot oil and drain on paper towels or brown paper bags.
• Serve hot with tarter sauce.

CAJUN BLACKENED CATFISH

Steps:

• In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
• Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
• When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

CAJUN OVEN-FRIED CATFISH

Steps:

• Move oven rack to position slightly above middle of oven. Heat oven to 500 degrees. Remove and discard skin from fish. Cut fish into 2x 1 1/2" pieces.
• Mix buttermilk and egg white with fork. MIx cornmeal, bread crumbs, and cajun creole seasoning. Dip fish into buttermilk mixture, then coat with cornmeal mixture. Place in ungreased rectangular pan, 13x9x2". Lightly spray cooking spray on fish.
• Bake uncovered about 10 minutes or until fish flakes easily with fork. Serve with lemon wedges.

CAJUN FRIED CATFISH

Steps:

• Preheat the oil in a deep fat fryer to 375°F.
• Cut the fish into 2 to 3 ounce pieces.
• Combine mustard, Tabasco sauce, Worcestershire sauce, cream, water, and wine in a large mixing bowl until well blended.
• Put the white cornmeal in a food processor and blend at high speed for about 2 minutes; It will make the mixture much finer.
• Pour the mixture into another large, dry mixing bowl and add the flour and remaining ingredients, except for the cooking oil.
• Mix well together until well blended; coat the fish pieces in the mustard mixture, then roll the fish in the dry cornmeal/flour mixture.
• Fry the fish in a deep fat fryer at 375°F; the fish should float to the top of the grease and turn a golden brown.
• Remove from the fryer and drain on a stack of dry paper towels.
• This makes awesome Po' Boy's or just plain old fish sandwiches.