Cajun Catfish

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

Cajun Catfish

GoldMedalRecipe by GoldMedal

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40 minutes

40 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 360
  • 22g
    (Saturated Fat 4g, Trans Fat ncg)
  • 105mg
  • 450mg
  • 15g
    (Dietary Fiber 1g, Sugars ncg)
  • 26g
  • Percent Daily Value*
  • 4%
  • 2%
  • 6%
  • 14%
  • Exchanges
  • 2 1/2
  • 3
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Reduce temperature of oil by 3° for every 1,000 feet of elevation and increase frying time if necessary.

  • Substitution

    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.

  • Serve With

    A staple in Georgia and Mississippi, fried catfish morsels are dynamite dunked in tangy tartar sauce and served with coleslaw and baked beans.

Ingredients

  • 2  cups vegetable oil
  • 1  cup Gold Medal® all-purpose flour
  • 1/2  cup stone-ground cornmeal
  • 2  tablespoons Cajun Creole seasoning
  • 1  teaspoon onion powder
  • 1  teaspoon garlic powder
  • 1/2  teaspoon ground red pepper (cayenne)
  • 1  egg
  • 2  pounds catfish nuggets, skin removed
  • Salt
  • 1/4  cup lemon juice

Directions

  1. 1In heavy 3-quart saucepan, heat oil over medium-high heat to 375°F.
  2. 2In 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. 3Sprinkle 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.

Categories: Course, Main Dishes, Seafood, Cuisine, Soul Food

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