Cajun Catfish

 

2

cups vegetable oil

1

cup Gold Medal® all-purpose flour

1/2

cup stone-ground cornmeal

2

tablespoons Cajun Creole seasoning

1

teaspoon onion powder

1

teaspoon garlic powder

1/2

teaspoon ground red pepper (cayenne)

1

egg

2

pounds catfish nuggets, skin removed

Salt

1/4

cup lemon juice

• 1 In heavy 3-quart saucepan, heat oil over medium-high heat to 375°F.
• 2 In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and red pepper. In another shallow dish, beat egg with fork until foamy.
• 3 Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, then roll in flour mixture to coat. Drop 4 to 6 nuggets at a time into hot oil. Cook 2 minutes; turn and cook 1 minute longer or until deep golden brown. Remove from oil; drain on paper towels.