Cooking Louisiana - Big Daddy's Cajun Fried Catfish

Cajun fried catfish... a true southern favorite!

Makes 6 servings

3-4 lbs catfish filets
1 cup yellow mustard
1 cup Louisiana hot sauce (or substitute 1/2 cup Tabasco sauce)
3 cups yellow corn flour
1 cup white corn flour
Tony Chachere's seasoning
1 gallon vegetable oil (any kind will do)
1 large black iron pot for frying  

In a bowl mix the mustard and hot sauce. In a larger bowl or pan mix the two kinds of flour. Add about 3-4 table spoons of Tony's seasoning to the flour. Take the catfish and dip into the mustard mix. Make sure it is completely covered with the mix. Shake off the excess mix, you  can run your fingers across to take it off. Next take the catfish and put it into the flour mixture, make sure you coat it very well, then lay it out on wax paper. After you've done this with all of the fish, sprinkle the fish with Tony's (optional).

Heat the oil in your black iron pot, to 350 degrees (do not get any hotter) slowly add fish and fry until golden brown. The fish will float when done. Do not put more than 4-5 pieces in at one time. Take out and place on pan lined with brown paper bag or paper towels. You may want to sprinkle with Tony's again.

Submitted by Ed "Big Daddy" Broussard







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