Will's Spicy New Orleans Catfish Fries

Will's Spicy New Orleans Catfish Fries

40
WILL321 0

"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."
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Ingredients

20 m servings 371 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen.
  2. Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade. Place catfish strips on a plate or pan, and set aside for a few minutes to thaw.
  3. Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper.
  4. Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.

Reviews

40
  1. 50 Ratings

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Most helpful positive review

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 ulti...

Most helpful critical review

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 ...

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 ulti...

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 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 ...

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 ...

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 ...

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 en...

Simply awesome. Nothing more to be said.

Absolutely delicious. I added a bit of salt to the actual fish itself as well as some onion powder. This is now my default fried fish recipe.