Description
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
- 2 pounds catfish fillets, cut into 2 inch pieces
- 1 cup milk, or as needed
- 1 egg
- ¼ cup all-purpose flour
- ¼ cup cornmeal
- 2 teaspoons ground black pepper
- 2 teaspoons ground mustard
- 2 tablespoons Cajun seasoning
- 1 dash pepper sauce (such as Frank’s Red Hot®) (Optional)
- ¼ cup oil for frying, or as needed
Instructions
- Soak the fish pieces in milk for at least 30 minutes.
- 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!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 1 hr 10 mins
Servings: 4