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Cajun Compromise Catfish

Cajun Compromise Catfish

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    1 h 10 m
NOCKO

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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:
  • 164 mg
  • 55%
  • Sodium:
  • 877 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  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

Wilemon
32

Wilemon

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 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.

Anne Marie Sweden
19

Anne Marie Sweden

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 the dry mixture as you will not have enough to coat all the fish.

Caramela
13

Caramela

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 them all prepared. It worked just fine, no problems whatsoever! Thanks for the recipe!

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