Recipe by JeffB227
"Catfish is fried and topped with a hot and spicy Creole sauce. Serve over Cajun-style long grain and wild rice."
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1 (6 ounce) package
long grain and wild rice mix
2 1/4 cups
diced green bell pepper
seafood seasoning (such as Old Bay®)
1 (15 ounce) can
1 (6 ounce) can
tomato paste with roasted garlic
chile-garlic sauce (such as Sriracha®), or to taste
quick-mixing flour (such as Wondra®)
salt and ground black pepper to taste
panko bread crumbs
vegetable oil for frying, or as needed
2 (4 ounce) fillets
fresh catfish - cut in half crosswise, then cut lengthwise into 1-inch wide strips
I made one change. I am very experienced in frying catfish and have made it coated many different ways and have come to the conclusion that I do not like it double dipped. I like a thin cornmeal/flour combo and so that is the one change I made due to personal preference. I am still giving this a 5 star rating because I am positive it would turn out great as written for the majority of people out there that like the thicker coated fish. If you are sensitive to spice then I recommend leaving the cayenne out of your flour mixture. This was a great way to use fish and one I will make again. Thanks JeffB227!
Didn't have all the ingredients on hand for the creole sauce, so just breaded and fried the catfish as listed. Very tasty. Fish came out very light, and breading was nice and crisp.
* Percent Daily Values are based on a 2,000 calorie diet.
Fried Creole Catfish
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 182
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