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 one_half 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