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New Orleans Fried Catfish
Easy
Fairly cheap
A tasty, spicy (but not too spicy) fried catfish recipe which can be adjusted to suit the cook's (or diner's) preference. The spice level is a compromise and can be raised or lowered. It can be served with tarter sauce for a mild flavor or hot sauce for the hot spice lover.
Prep
1h
Ingredients
For
4
Serving(s)
Ingredients
| 2 lbs Catfish Fillets |
| 1 1/2 cups milk |
| 1/2 cup All Purpose Flour |
| 1/2 cup Corn Meal |
| 2 tsp Fresh Ground Black Pepper |
| 1 tsp Sea Salt |
| 2 tsp Coleman's® Mustard Powder |
| 3 tbsp Cajun Seasoning |
| 1 1/2 tbsp Paprika |
| 1 tsp Cumin |
| 1 egg |
| 10 Drops Tabasco™ Sauce |
| Peanut Oil For Frying |
New Orleans Fried Catfish Directions
- Soak catfish fillets in milk.
- Place in refrigerator, covered, for at least 30 minutes.
- Combine dry ingredients in a bowl, set aside.
- Remove catfish fillets from the refrigerator and take the fillets out of the milk and set aside. Reserve milk.
- Beat egg and pour into reserved milk add Tabasco™ sauce and mix.
- Dip catfish fillets pieces into the dry mixture, then into the egg mixture, and then back into the dry mixture. Place on a plate, cover, then place into the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
- Deep fry in 365°f peanut oil for 4 to 6 minutes on each side or until catfish is golden brown, slightly crisp on the outside and moist and flaky on the inside.
- Drain the catfish on paper towels and serve with hot sauce or tartar sauce and a slice of lemon.
- Serve with hush puppies and enjoy.
Notes
Submitted by Chef Lee Bordelon
