Cajun Compromise Catfish

Cajun Compromise Catfish

27
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"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."

Ingredients

1 h 10 m {{adjustedServings}} servings 448 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 41.2 g
  • 82%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 877 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. Soak the fish pieces in milk for at least 30 minutes.
  2. 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.
  3. 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.
  4. Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!
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Reviews

27
  1. 37 Ratings

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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...

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...

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...