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Louisiana Fried Catfish

Date Added: Oct 23, 2010 Cajun & Creole Entrees
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Prep Time

5 mins

Cook Time

5 mins

Ready In

10 mins

Serving

1

*to adjust serving size click on "serving box".

Description

Catfish strips seasoned and dredged in corn flour then fried. Serve with Chef Dustin's Louisiana Bra Bantz Potatoes and a spicy remoulade or your favorite mayonnaise based dip.


Ingredients

  • 2  Each 7 Oz. Catfish Filets, cleaned, cut into strips
  • 1
  • 1/2  Cup(s) Egg Wash, seasoned
  • 2
  • 2  Cup(s) Corn Flour
  • 3
  •  As Needed Salt & Pepper
  • 4
  •  As Needed Oil, for frying
  • 5
  • 1 ½  Tea Spoon(s) Creole Seasoning or Creole Spice Mix
  • 6

Directions

    1. Season corn flour with salt, pepper and Creole seasoning
    2. Cover catfish in egg wash and let sit for about a minute
    3. Remove from egg wash then dredge in corn flour
    4. Fry in oil at 350 degrees for 3 - 5 minutes until golden brown
    5. Remove catfish from oil and place on a paper towel to drain excess oil
    6. Plate over potatoes or french fries

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