Thursday, September 18, 2008

Cajun Fried Catfish

 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!

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