Saturday, 1 February 2014

Cajun Catfish

Prep Time: 40min
Total Time: 40min
Servings: 8


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

Directions

  • 1In heavy 3-quart saucepan, heat oil over medium-high heat to 375°F.
  • 2In 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.
  • 3Sprinkle 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.

    Expert Tips

    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.
    Source:  www.Bettycrocker.com

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