Crispy Fried Cajun Catfish

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As I had mentioned in my earlier post that I will be cooking fried catfish. When my husband was away in Iceland, I prepared this dish for my dinner and did shared some of my fried catfish with Ming when he was here on a visit. I prepared this dish differently as I love my food a little spiced but not too hot and spicy. I hardly cook catfish as I am not a lover for them but living in the South, catfish are one of their favorite favorite fish. You can just prepare them plain or some herbs in it. Simply omit the Cajun seasoning. I am very glad that it turned out excellent and Ming liked them too.  It is very easy and simple to cook and I hope you all will have a chance to cook this dish.


8 skinless catfish fillets of 7oz each, cleaned and pat dry with kitchen paper towels

2/3 cup yellow cornmeal

1¼ cup All-purpose flour

¾ tablespoon salt

½ tablespoon black pepper

½ tablespoon chili powder

½ tablespoon dried oregano

½ tablespoon cayenne pepper

¾ cup evaporated milk

1 cup canola/vegetable/corn oil


Prepared a shallow dish and place all-purpose flour, yellow cornmeal, chili powder, dried oregano, and cayenne pepper and mix well. Place milk, black pepper and salt in a deep bowl and stir well.

Heat a frying pan with canola/vegetable/corn oil over medium-high heat to 375°degrees.

Meanwhile, dip the catfish fillet one at time into the milk mixture, then transfer and roll in the Cajun cornmeal mixture. Remove into a flat platter or cookie sheet and lay them apart from each other. Continue until all the catfish fillets are completely coated.

Gently place into the hot oil and fry each side for 3 minutes and then carefully flip over with a wooden spatula and fry for another 3 minutes or until both sides are fully golden brown. Remove and drain on a prepared lined plate with kitchen paper towels. Continue frying until all the coated catfish filled are all cooked.

Serve with Punjabi onion hush puppies and Chinese coleslaw or just with plain old tartar sauce.


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