Now I’m sure if you live in New Orleans, this isn’t even close to the best Cajun catfish you have ever had. It may, if fact, be nothing like it is made there. Alas, I’ve never even had the chance to visit New Orleans. I would love to visit! So, I guess the first time I had Cajun catfish was at a restaurant, but I have no idea what one. Some time after that I started making my own using McCormick Cajun Seafood Mix but I didn’t think it was spicy enough, so I played around with it and I’ve been making it this way ever since.
3 catfish fillets, cut into serving size pieces
1/2 cup McCormick Cajun Seafood Fry Mix
2 tablespoons Weber N’Orleans Cajun Seasoning
1/2 teaspoon ground (cayenne) red pepper
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 eggs, beaten
3 tablespoons milk
vegetable oil, for frying
Pat catfish fillets dry with paper towels. In a shallow bowl mix together dry ingredients. In another shallow bowl mix together milk and eggs. Dip fish into egg mixture, allowing excess to drip off, then in dry mix. Press mixture into fillets gently, then place on a plate and allow to sit for at least 5 minutes.
Fill a large frying pan with about 1/2 to 1 inch oil, depending on the thickness of the fish. Heat oil over medium high heat then add catfish fillets, fry for 4-5 minutes on one side, then turn carefully and continue frying for another 4 minutes or until fish flakes easily with a fork. Side note: Last season on MasterChef Graham Elliot said that “every time someone uses tongs on a piece of fish, a puppy dies!” I used to own fish tongs, which is like a combination spatula/tongs, but they broke and I haven’t found a new one yet. So, I’m using tongs and hoping I’m not killing puppies!
I always serve this with rice, and usually broccoli. The broccoli in this picture is from our garden. Unfortunately, we planted our broccoli a little too late and it went to seed way to fast, so all of this is just the side shoots.
Have any of you ever been to New Orleans? Or had authentic Cajun cooking?