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Cajun Catfish

Cajun Catfish
  • Prep 40 min
  • Total 40 min
  • Servings 8
If you grew up with family fish fries, you know just how tasty fried fish and all the trimmings are.
Updated March 14, 2011
Make With
Make With
Gold Medal Flour

Ingredients

  • 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

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
200
Total Fat
22g
0%
Saturated Fat
4g
0%
Cholesterol
105mg
0%
Sodium
450mg
0%
Total Carbohydrate
15g
0%
Dietary Fiber
1g
0%
Protein
26g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
14%
14%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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