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Cajun Compromise Catfish
SUBMITTED BY:
NOCKO
PHOTO BY:
scotdog98
"A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish."
RECIPE RATING:
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(12)
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PREP TIME
10 Min
COOK TIME
15 Min
READY IN
1 Hr 10 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 pounds catfish fillets, cut into 2 inch pieces
1 cup milk, or as needed
1 egg
1/4 cup all-purpose flour
1/4 cup cornmeal
2 teaspoons ground black pepper
2 teaspoons ground mustard
2 tablespoons Cajun seasoning
1 dash pepper sauce, such as Franks® Red Hot® or Tabasco™ (optional)
1/4 cup oil for frying, or as needed
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DIRECTIONS
Soak the fish pieces in milk for at least 30 minutes.
In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!
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REVIEWS
Reviewed on Feb. 10, 2007 by
Wilemon
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Wilemon
Feb. 10, 2007
This recipe is very good! I rated this 4 because I feel the directions should have included proper frying directions for those that may not have fried fish before. I use my electric skillet to keep the oil regulated at 350 degrees and used about 1 1/2-inches of peanut oil. Once they are golden brown on each side, I find it is best to drain on a rack placed on top of the paper towel, the rack will keep the fish crispy along with frying at the proper temperature.
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5 users found this review helpful
This recipe is very good! I rated this 4 because I feel the directions should have included...
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Reviewed on Feb. 6, 2006 by cruz
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cruz
Feb. 6, 2006
My husband and I "LOVED" this recipe. I changed only one thing, I had to use yellow mustard rather than ground mustard because I didn't have any. Incorporating fish into our diet will be a sinch, if I can find more recipes as good as this one.
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4 users found this review helpful
My husband and I "LOVED" this recipe. I changed only one thing, I had to use yellow mustard...
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Reviewed on Oct. 4, 2008 by
chickieboo
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chickieboo
Oct. 4, 2008
My whole family loved this -- even my 5-yr old who hates fish! Great recipe as is.
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1 user found this review helpful
My whole family loved this -- even my 5-yr old who hates fish! Great recipe as is.
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Reviewed on Feb. 28, 2007 by
Paxico Trader
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Paxico Trader
Feb. 28, 2007
Excellent recipe for spicy, crispy catfish! I used my Lodge cast iron skillet and melted Crisco for the oil (a traditional choice in Mississippi) until I had about 1 inch. I suggest you DOUBLE the dry mixture as you will not have enough to coat all the fish.
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1 user found this review helpful
Excellent recipe for spicy, crispy catfish! I used my Lodge cast iron skillet and melted...
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Reviewed on Jul. 15, 2006 by
MBlakeman
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MBlakeman
Jul. 15, 2006
This was wonderful. It was my first attempt at catfish and it turned out great. Hubby loved it too! thanks it will be made again and again.
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1 user found this review helpful
This was wonderful. It was my first attempt at catfish and it turned out great. Hubby loved...
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Reviewed on May 24, 2008 by
Preston Moore
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Preston Moore
May 24, 2008
I cook this for some guess. They thought that it was good, but It did come out like thought it would. I am going to try it again.
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0 users found this review helpful
I cook this for some guess. They thought that it was good, but It did come out like thought...
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Reviewed on Mar. 31, 2008 by
TourSi
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TourSi
Mar. 31, 2008
This was awsome! We totally devoured it! You do need to double the recipe for the coating. BTW, I didn't have time to let them sit in the fridge, so I just started frying them as soon as I had them all prepared. It worked just fine, no problems whatsoever! Thanks for the recipe!
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0 users found this review helpful
This was awsome! We totally devoured it! You do need to double the recipe for the coating....
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Reviewed on Jan. 29, 2008 by
Brenda
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Brenda
Jan. 29, 2008
I gave this recipe a 3 because of the way it was written. Normally I read the reviews, but this time I thought with these ingredients, you can't go wrong....boy I was wrong. I ended up making 3 batches of the breading (I used 3 lbs of fish, so I had changed the number of servings). Doing the batches on the fly was a pain. Then I had used partially frozen fish, so my breading was basically mush before frying, and letting it sit in the fridge. My recommendations are to double or triple this recipe, use fresh or completely thawed fish, and when putting it in the fridge, make sure it is in a single layer in your pan. By the way the taste of the seasoning, wasn't bad, but wasn't my favorite by far.
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0 users found this review helpful
I gave this recipe a 3 because of the way it was written. Normally I read the reviews, but...
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Reviewed on Jan. 1, 2008 by
HAM73
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HAM73
Jan. 1, 2008
I tried this recipe as my first foray into cooking catfish. It was easy to follow and came ouot pretty good. The only problem we had with it was it was too salty from the cajun seasoning (Tony Cachere's). I doubled the dry ingredients per other reviewer's suggestions, and still had to make more when I had about 1/3 of my fish left and not enough breading. For the second batch of breading I skipped the seasoning and added the spices myself - garlic powder, ground cayenne & chili peppers, and a dash each of paprika & cumin. Much better because it wasn't salty. All in all a good recipe but watch out for the salt in your seasoning!
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0 users found this review helpful
I tried this recipe as my first foray into cooking catfish. It was easy to follow and came...
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Reviewed on Jul. 1, 2007 by Melissa
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Melissa
Jul. 1, 2007
We subbed bread crumbs for the cornmeal. Used a big non-stick pan with canola and 2 minutes a side did the trick.
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0 users found this review helpful