Cajun Fried Catfish Recipe

This Cajun fried catfish recipe is a simple meal to make and you can serve your family a seafood restaurant quality meal without paying restaurant prices. Give this easy recipe a try and delight your family!

Cajun Fried Catfish Recipe Ingredients

Catfish filets (1 or 2 filets per person)

1/2 cup corn flour or Shrimp & Fish Fry Mix

½ cup all-purpose flour

1 tablespoon salt

2 tablespoons Cajun seasoning (like Tony Chachere’s Creole Seasoning)

1-2 eggs

Milk

Canola or vegetable Oil

Cook the Cajun Fried Catfish Recipe

Prepare catfish by cutting into strips somewhat like chicken tender strips.

Make Your Seafood Batter

Prepare the egg wash by breaking an egg into a mixing bowl.

Whisk in some milk (maybe a cup).

Squeeze in a wedge of lemon or lime juice.

In another mixing bowl, pour in the corn flour.

Add ½ cup of flour, 1 tablespoon salt and 2 tablespoons Tony’s.

Stir altogether well.

Battering the Cajun Fried Catfish

Using your left hand, drop several pieces of catfish in the egg wash and cover completely.

Pull out and drop in the corn flour mixture.

With your right hand, toss the seafood around to fully coat with corn flour.

(You will have a “wet hand” and a “dry hand”)

Shake off excess and place on a platter.

Continue this process until all catfish is coated.

The Oil

Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil.

Always be careful to leave 2-4” from the top to leave room for the oil to bubble up.

Optimal temperature is 375 degrees.

An electric fryer either has an automatic temperature setting or a button to help you.

If you are using a regular pot and do not have a thermometer, drop a small amount of the frying batter into the oil.

If it bubbles up quickly, the oil is ready.

Note: Oil and water DO NOT MIX! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don’t spread the flames around.

Deep Frying

Once the oil is properly heated, carefully drop catfish into the oil.

Be careful not to overcrowd the pan.  Seafood should freely move around.

Seafood will be ready in just a couple minutes.

It should be golden brown and probably will be floating to the top of the oil.

Remove with a slotted spoon and drain excess oil on layers of paper towels.

It’s time to eat!

Goes great with french fries and hush puppies, and don’t forget the cocktail sauce or tartar sauce.

Home-made french fries recipe – https://www.cajuncookingtv.com/how-to-make-homemade-french-fries

Easy Hush Puppies recipe – https://www.cajuncookingtv.com/how-to-make-hush-puppies-with-jiffy-mix

Home-made cocktail sauce recipe – https://www.cajuncookingtv.com/how-to-make-cocktail-sauce

Home-made Tartar sauce recipe – https://www.cajuncookingtv.com/homemade-tartar-sauce

How do you fry fish?

We’d love to see your recipe!

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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The Cajun Cooking TV show aired on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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