Recipe by WILL321
"Discovered this recipe while I was a consultant to one of the long time landmark New Orleans restaurants 20 years ago. It's still my all-time favorite catfish recipe and I have closely guarded the recipe till now. I hope others will enjoy it as much as I have."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (10 ounce) fillet
cayenne pepper, or to taste
salt and pepper to taste
oil for frying
Woooo hooo! Finally, a base recipe which allowed me to make the catfish I've always wanted! The cayenne dry marinade was fabulous, and cutting the fillets while frozen made for skinny and ultimately crispy finished "fries." I coated in a mixture of fine organic cornmeal, fine flour, seasoned salt, granulated garlic, onion powder, and a little more cayenne for extra kick. Crunchy, delicious, and very addictive, even for my toddler grandson. Frying catfish may not be "rocket science" (to quote a previous reviewer,) but if it were? This recipe made it into orbit for me! Thanks for posting!
With only three ingredients to embelish the fish, it's difficult to award stars, or think of it as a recipe. It is, however, very good. To people who can't find corn flour in the store, grind cornmeal (white or yellow) in your food processor or blender until it's the consistency of flour.
This was good but thought could use more seasonings so after frying one for taste I added some garlic powder, onion powder, and seasoning salt to the corn flour. Do think I will continue to use my mixture of cornmeal with a bit of flour.
My yankee super market didn't have any corn flour so I substituted fine corn meal. But they did have fresh farm-raised catfish fillets. I served it as a sandwich on toasted hard rolls slathered with creole tarter sauce. With cole slaw on the side it made a great dinner.
I was not a fan of catfish in the States, and I've never seen it here in Australia...so I tried it with a salmon fillet I had in the freezer...WOW is all I can say...this is amazingly tasty for the few ingredients it uses! Once you are done with frying the fish - deep fry your fries. The oil (now flavored with the cayenne) makes them tastier too.
Honestly this recipe isn't that big of a secret to have been kept secret. Frying catfish isn't rocket science.
Mmmm. Although 1tsp cayenne really wasn't that spicy. Next time: MORE. No corn flour, so used corn meal. Nice, crunchy texture. I just used the nuggets I had and sliced them in half. We enjoyed!
Simply awesome. Nothing more to be said.
* Percent Daily Values are based on a 2,000 calorie diet.
Will's Spicy New Orleans Catfish Fries
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 137
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
What's cooking in Humble, Texas? Stephan's authentic deep-fried catfish.
See how to make grill-free New Orleans-style barbequed shrimp.
See how to make an authentic New Orleans catfish po’ boy sandwich.