Another spicy Cajun favorite, Fried Catfish is a popular dish in Southwest Louisiana. I have many fond memories of weekends spent along the Vermilion Bayou, out on the boat, first catching, then cooking the catfish. If it was a big catch, we'd invite the whole family for a fish fry. Along with the fish, hush puppies and potato salad were served and maybe a cold beer or two.
2 pounds catfish fillets,
1 /8 cup each, yellow mustard and creole mustard
1 egg, beaten
1 tbsp. milk
1/2 teaspoon garlic powder
Salt and Tabasco to taste
1 tbsp. Tony's Creole seasoning
1/2 cup each of cornmeal and flour
2 cups vegetable oil
Wash fish and pat dry with paper towels. Sprinkle with salt.
Combine mustard, egg and milk, Tony's seasoning, few drops of Tabasco, and garlic powder. Toss fish in mustard mixture. Combine cornmeal and flour. Dredge coated fillets in cornmeal and flour mixture.
Heat vegetable oil until very hot. Fry catfish fillets, a few at a time, until golden brown. Drain on paper towels. Serves 6. Cest bon, cher!
Welcome to Cajun country and to my blog. I am a Cajun gal who was born and raised on the Bayou Vermilion. The area is rich in history and culture and is a very fun place to live. Fabulous cuisine, incredible music, and fun loving people with a joie de vivre, (love of life). You will learn about the Acadian French people and their culture, and best of all, you will learn how to prepare the world famous Cajun cuisine. Lassiez les bon temps rouler, cher!