August 28, 2009

Cajun Catfish Fingers

Friday's Fish
These ain't your mommas fish sticks from the freezer. Folks, tried and tested, this is some of the best eating to go around.

Cajun Catfish Fingers

4 catfish filets -cut in one inch strips
2 tablespoons mayonnaise
2 teaspoons Creole mustard
1 teaspoon prepared horseradish
5 good dashes Tabasco
1 tablespoon Cajun Seasoning
1 cup all-purpose flour
1 cup yellow corn meal
Vegetable oil for frying
    In a medium bowl combine mayonnaise with the next four ingredients and add the catfish coating each piece well. Refrigerate overnight.
    Mix the flour and cornmeal.
    In a large iron Dutch oven, heat an inch of so of oil, the oil needs to be deep enough to cover the strips. When oil reaches 365, bread the catfish and carefully drop into the hot oil. Only bread enough fish ready for frying. Fry until golden brown.
    Remove strips to brown paper bags or paper towels to drain.
    Serve with your favorite RĂ©moulade or cocktail sauce.

    4 comments :

    1. Oh man, do I love this sort of thing! Question: we can't get Creole mustard in our neck of the woods, so I usually substitute a spicy whole grain Dijon. Do you think that's acceptable, or should I just start making my own? I could order some from Cajun Gourmet ... Do you have a favorite brand?

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    2. My preference is Zatarain's or Rex brands of Creole Mustard but any stone ground mustard would be just as good. Add a little more (like 2 more tablespoons) Cajun seasoning if you really like a kick (which I do).

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    3. This looks like a great southern style meal. Since living in the south I have come to appreciate catfish. Great job man!

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