Cajun Compromise Catfish Recipe

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Most Helpful Positive Review

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.

—Wilemon

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Most Helpful Critical Review

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.

—Preston Moore

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33 Ratings

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.

—Anne Marie Sweden

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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!

—Caramela

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Oct 25, 2008

Wow...GREAT recipe. Take the other reviewers advice and double the dry ingredients. I follwed this recipe exactly as written with the exception of adding about 5 dashes of hot sauce (we like it spicy down south) and my catfish turned out wonderful. Thanks for the recipe. This one's a keeper.

—CJ

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Feb 06, 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.

—cruz

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Aug 11, 2009

This was an easy to make and flavorful dish. I served it as a sandwich with tartar sauce and cajun mayo. I added more than a dash of hot sauce to the batter and it was just the right amount of spice for me.

—MOUSIE206

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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.

—Brenda

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Nutrition

Calories
448 kcal
22%

Carbohydrates
18.4 g
6%

Cholesterol
164 mg
55%

Fat
22 g
34%

Fiber
1.3 g
5%

Protein
41.2 g
82%

Sodium
877 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cajun Compromise Catfish

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 448
Calories from Fat: 198

% Daily Value *
Total Fat 22g 34 %
** Saturated Fat 5.4g 27 %
** Cholesterol 164mg 55 %
Sodium 877mg 35 %
** Potassium 866mg 24 %
Total Carbohydrates 18.4g 6 %
Dietary Fiber 1.3g 5 %
Protein 41.2g 82 %
** Sugars 3.1g
** Vitamin A 6 %
** Vitamin C 3 %
** Calcium 13 %
** Iron 26 %
** Thiamin 98 %
** Niacin 106 %
** Vitamin B6 31 %
** Magnesium 24 %
** Folate 36 %

* 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.