 |
|
Cajun Catfish
6 / 5-7 oz. whole catfish, cleaned with tails and fins on.
2 cups dry breading
2 Tbsp cajun seasoning mix
oil to cook
Score the meat on both sides down to the bone Dust fish with 1 tbs
cajun seasoning, inside and out. Toss fish in bag with the dry
breading, shake of excess, place on rack to dry for 15 minutes at
room temp. Heat oil in deep fryer to 375 degrees. Add the fish,
do not crowd. Cook until they float high, remove, drain and keep
warm while cooking the rest. Serve with tartar sauce, lemon and
parsley.
|
|
Cajun Catfish 02