Cajun Catfish

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

By Betty Crocker Kitchens

March 14, 2011

cups vegetable oil

cup Gold Medal™ all-purpose flour

1/2

cup stone-ground cornmeal

tablespoons Cajun Creole seasoning

teaspoon onion powder

teaspoon garlic powder

1/2

teaspoon ground red pepper (cayenne)

egg

pounds catfish nuggets, skin removed

Salt

1/4

cup lemon juice

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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.

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.
A staple in Georgia and Mississippi, fried catfish morsels are dynamite dunked in tangy tartar sauce and served with coleslaw and baked beans.