Cajun Catfish

Name: Cajun Catfish
Ingredients: 2 cups vegetable oil; 1 cup all-purpose flour; 12 cup cornmeal (stone-ground is better); 2 tablespoons cajun creole seasoning (like Tony Chachere); 1 teaspoon onion powder; 1 teaspoon easpoon garlic powder; 12 teaspoon cayenne; 1 egg; 2 lbs catfish nuggets, skin removed (can sub fillets cut into strips skin removed); salt; 14 cup lemon juice

11 ingredients

8 steps

Ingredients

2 cups vegetable oil
1 cup all-purpose flour
12 cup cornmeal (stone-ground is better)
2 tablespoons cajun creole seasoning (like Tony Chachere)
1 teaspoon onion powder
1 teaspoon easpoon garlic powder
12 teaspoon cayenne
1 egg
2 lbs catfish nuggets, skin removed (can sub fillets cut into strips skin removed)
salt
14 cup lemon juice

Directions

1

In heavy 3-quart skillet, heat oil over medium-high heat to 375 degrees.
2

In a shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and cayenne.
3

In another shallow dish, beat egg with fork until foamy.
4

Sprinkle catfish nuggets with salt and lemon juice.
5

Dip each nugget into beaten egg, then roll in flour mixture to coat.
6

Drop 4 to 6 nuggets at a time into hot oil.
7

Cook 2 minutes; turn and cook 1 minute longer or until deep golden brown.
8

Remove from oil; drain on paper towels.