Cajun Catfish

Cajun Catfish

If you grew up with family fish fries, you know just how tasty fried fish and all the trimmings are.

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you can't find catfish nuggets at your supermarket, you can purchase 2 pounds of catfish fillets and cut them into about 2-inch pieces.
Serve With
A staple in Georgia and Mississippi, fried catfish morsels are dynamite dunked in tangy tartar sauce and served with coleslaw and baked beans.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 4g,),
  • Cholesterol 105mg;
  • Sodium 450mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 1g,
  • Protein 26g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.