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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak the fish pieces in milk for at least 30 minutes.

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  • 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!

Nutrition Facts

447.8 calories; 41.2 g protein; 18.4 g carbohydrates; 158.1 mg cholesterol; 876.7 mg sodium. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/10/2007
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 keep the oil regulated at 350 degrees and used about 1 1/2-inches of peanut oil. Once they are golden brown on each side I find it is best to drain on a rack placed on top of the paper towel the rack will keep the fish crispy along with frying at the proper temperature. Read More
(39)

Most helpful critical review

Rating: 3 stars
01/29/2008
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 3 batches of the breading (I used 3 lbs of fish so I had changed the number of servings). Doing the batches on the fly was a pain. Then I had used partially frozen fish so my breading was basically mush before frying and letting it sit in the fridge. My recommendations are to double or triple this recipe use fresh or completely thawed fish and when putting it in the fridge make sure it is in a single layer in your pan. By the way the taste of the seasoning wasn't bad but wasn't my favorite by far. Read More
(5)
49 Ratings
  • 5 star values: 29
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/10/2007
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 keep the oil regulated at 350 degrees and used about 1 1/2-inches of peanut oil. Once they are golden brown on each side I find it is best to drain on a rack placed on top of the paper towel the rack will keep the fish crispy along with frying at the proper temperature. Read More
(39)
Rating: 4 stars
02/10/2007
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 keep the oil regulated at 350 degrees and used about 1 1/2-inches of peanut oil. Once they are golden brown on each side I find it is best to drain on a rack placed on top of the paper towel the rack will keep the fish crispy along with frying at the proper temperature. Read More
(39)
Rating: 5 stars
02/28/2007
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 the dry mixture as you will not have enough to coat all the fish. Read More
(21)
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Rating: 5 stars
03/31/2008
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 them all prepared. It worked just fine no problems whatsoever! Thanks for the recipe! Read More
(15)
Rating: 5 stars
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 it spicy down south) and my catfish turned out wonderful. Thanks for the recipe. This one's a keeper. Read More
(6)
Rating: 5 stars
02/07/2006
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 sinch if I can find more recipes as good as this one. Read More
(6)
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Rating: 3 stars
01/29/2008
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 3 batches of the breading (I used 3 lbs of fish so I had changed the number of servings). Doing the batches on the fly was a pain. Then I had used partially frozen fish so my breading was basically mush before frying and letting it sit in the fridge. My recommendations are to double or triple this recipe use fresh or completely thawed fish and when putting it in the fridge make sure it is in a single layer in your pan. By the way the taste of the seasoning wasn't bad but wasn't my favorite by far. Read More
(5)
Rating: 5 stars
12/24/2011
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 both him and i happy. He's all about spicy HOT food me not so much. Will definitely be saving this to make it again and again! Thanks for the recipe:) Read More
(4)
Rating: 5 stars
08/11/2009
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 spice for me. Read More
(3)
Rating: 5 stars
01/22/2012
Great and simple recipe for catfish. It turned out great and husband asked to add it to our recipes. Thanks. Read More
(3)