Cajun Fried Catfish - Trudy Stone

Cajun Fried Catfish

Moist and flavourful catfish is tossed in cajun spices and pan fried to golden crispy perfection.

 

 

In the early 2000’s a girlfriend and I decided to take a road trip to Detroit to check out a comedy show. Something unexpected to me happened that night, it’s name – Catfish. At that moment the comedians were no longer the stars of the show. Once my taste buds got a hit of that crispy golden fried coating, life was never the same. I began to wonder, where had this delicacy been hiding all of my life? Why had I not been exposed to this wonder earlier?

 

If you haven’t had catfish before, the texture is similar to tilapia and it has a slightly sweet taste. It’s a mild fish that serves as a great canvas to wide array of spices and cooking methods.

 

My fav by far, though unhealthy I know, is a good ‘ol Louisiana pan fry. I love the way the oil sizzles in the pan while imparting a nice golden hue on our farm raised friend. The aroma of the spices as they pop and sizzle in the pan. Fo shizzle, it’s all about that sizzle.

 

When I decide to make catfish in my house, the hubster knows it’s gonna be a gooood night 🙂

 

Since Mardis Gras is being celebrated this week, I thought that it was only fitting that I share this Cajun fried catfish recipe with you which also happens to be my favourite recipe EVER.

I apologize for the less than stellar food photography because I had actually snapped this with my iPhone.

 

easy Cajun Fried Catfish

Cajun Fried Catfish

Moist and flavourful catfish is tossed in cajun spices and pan fried to golden crispy perfection.
Prep Time 15 mins
Cook Time 12 mins
Servings 4

Ingredients
  

  • 3/4 cup cornmeal finely ground
  • 1/4 cup flour
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons cajun spice
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon oregano
  • 1/4 teaspoon garlic powder

Instructions
 

  • Combine cornmeal, flour and spices.
  • Coat catfish with mixture, shaking off excess.
  • Fill frying pan with 1/4 cup vegetable or canola oil and heat on medium high heat.
  • Add 2 catfish at a time in single layer and fry until golden brown, about 5-6 minutes per side. Remove and drain on paper towels.
  • Repeat with remaining 2 catfish.

Notes

You can keep the first batch of catfish warm in an oven heated to 275.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.