When you get dem catfish, try dis hya....
Cajun fried catfish... a true southern favorite!
Makes 6 servings
3-4 lbs catfish filets
1 cup yellow mustard
1 cup Louisiana hot sauce (or substitute 1/2 cup Tabasco sauce)
3 cups yellow corn flour
1 cup white corn flour
Tony Chachere’s seasoning
1 gallon vegetable oil (any kind will do)
1 large black iron pot for frying
In a bowl mix the mustard and hot sauce. In a larger bowl or pan mix the two kinds of flour. Add about 3-4 table spoons of Tony’s seasoning to the flour. Take the catfish and dip into the mustard mix. Make sure it is completely covered with the mix. Shake off the excess mix, you can run your fingers across to take it off. Next take the catfish and put it into the flour mixture, make sure you coat it very well, then lay it out on wax paper. After you’ve done this with all of the fish, sprinkle the fish with Tony’s (optional).
Heat the oil in your black iron pot, to 350 degrees (do not get any hotter) slowly add fish and fry until golden brown. The fish will float when done. Do not put more than 4-5 pieces in at one time. Take out and place on pan lined with brown paper bag or paper towels. You may want to sprinkle with Tony’s again.
Submitted by Ed “Big Daddy” Broussard
mylife uses Zatarains southern fish fry instead of the flour mix and I add cayenne. and I would use the lower dose of hot sauce.
Screw those stinking catfish.
Ever since dad put them in there, I have no frogs, toads, newts, salamanders or anything else left...just huge, nasty 4 foot bullheads and river cats.
Far as I’m concerned, they can all croak this year.
The place was a beautiful, teaming-with-life lily filled bog before he dug it out, “killed” the underground spring that fed it and stocked it with those hell fish.
[and no, I don’t hold grudge, much]....LOL
Yes! You have to do something to kill the taste of the mud.