CAJUN CATFISH

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40 min Prep
40 min Total
Pie Iconb
8 Servings

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If you grew up with family fish fries, you know just how tasty fried fish and all the trimmings are.


Ingredient List
  • Small check mark in a circle icon2 cups vegetable oil
  • Small check mark in a circle icon1 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 cup stone-ground cornmeal
  • Small check mark in a circle icon2 tablespoons Cajun Creole seasoning
  • Small check mark in a circle icon1 teaspoon onion powder
  • Small check mark in a circle icon1 teaspoon garlic powder
  • Small check mark in a circle icon1/2 teaspoon ground red pepper (cayenne)
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon2 pounds catfish nuggets, skin removed
  • Small check mark in a circle icon Salt
  • Small check mark in a circle icon1/4 cup lemon juice
Preparation
  1. In heavy 3-quart saucepan, heat oil over medium-high heat to 375°F.
  2. In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and red pepper. In another shallow dish, beat egg with fork until foamy.
  3. Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, then roll in flour mixture to coat. Drop 4 to 6 nuggets at a time into hot oil. Cook 2 minutes; turn and cook 1 minute longer or until deep golden brown. Remove from oil; drain on paper towels.
Tips
  • If you can't find catfish nuggets at your supermarket, you can purchase 2 pounds of catfish fillets and cut them into about 2-inch pieces.
  • A staple in Georgia and Mississippi, fried catfish morsels are dynamite dunked in tangy tartar sauce and served with coleslaw and baked beans.