-
-
My review
Cajun Compromise Catfish
1
NOCKO
"A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 448Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Soak the fish pieces in milk for at least 30 minutes.
- In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
- Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
- Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3245 Ratings
-
-
-
-
-
Most helpful positive review
2/10/2007
This recipe is very good! I rated this 4 because I feel the directions should have included proper frying directions for those that may not have fried fish before. I use my electric skillet to...
Most helpful critical review
1/29/2008
I gave this recipe a 3 because of the way it was written. Normally I read the reviews, but this time I thought with these ingredients, you can't go wrong....boy I was wrong. I ended up making ...
Most helpful
Most positive
Least positive
Newest
2/10/2007
This recipe is very good! I rated this 4 because I feel the directions should have included proper frying directions for those that may not have fried fish before. I use my electric skillet to...
2/28/2007
Excellent recipe for spicy, crispy catfish! I used my Lodge cast iron skillet and melted Crisco for the oil (a traditional choice in Mississippi) until I had about 1 inch. I suggest you DOUBLE t...
3/31/2008
This was awsome! We totally devoured it! You do need to double the recipe for the coating. BTW, I didn't have time to let them sit in the fridge, so I just started frying them as soon as I had t...
10/25/2008
Wow...GREAT recipe. Take the other reviewers advice and double the dry ingredients. I follwed this recipe exactly as written with the exception of adding about 5 dashes of hot sauce (we like i...
2/6/2006
My husband and I "LOVED" this recipe. I changed only one thing, I had to use yellow mustard rather than ground mustard because I didn't have any. Incorporating fish into our diet will be a sinc...
1/29/2008
I gave this recipe a 3 because of the way it was written. Normally I read the reviews, but this time I thought with these ingredients, you can't go wrong....boy I was wrong. I ended up making ...
12/23/2011
AMAAAZING!!!! I myself am not a big fish lover but i made this for my boyfriend and i for dinner with dirty rice and it turned out absolutely amazing! Had just the right amount of heat to make b...
1/22/2012
Great and simple recipe for catfish. It turned out great and husband asked to add it to our recipes. Thanks.
8/10/2009
This was an easy to make and flavorful dish. I served it as a sandwich with tartar sauce and cajun mayo. I added more than a dash of hot sauce to the batter and it was just the right amount of...