Crispy Cajun Catfish

Ingredients

In this adaptation of Thin Fried Catfish from South American cuisine to Louisiana Creole cuisine, we incorporate the bold and spicy flavors that are characteristic of the Creole cuisine. The original dish is transformed by using a Cajun spice blend, which adds a unique combination of smoky, spicy, and tangy flavors to the catfish. Additionally, the dish is served with fresh herbs and lemon wedges, which are commonly used in Louisiana Creole cuisine to enhance the flavors of seafood. We alse have the original recipe for Thin Fried Catfish, so you can check it out.

• 4 catfish fillets (about 6 ounces each) (113g) 4 catfish fillets (about 6 ounces each) (113g)
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 tablespoons Cajun seasoning 2 tablespoons Cajun seasoning
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (adjust to taste) 1/4 teaspoon cayenne pepper (adjust to taste)
• Vegetable oil, for frying Vegetable oil, for frying
• Fresh herbs (such as parsley or cilantro), for garnish Fresh herbs (such as parsley or cilantro), for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 28g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a shallow dish, combine the cornmeal, flour, Cajun seasoning, paprika, garlic powder, onion powder, salt, and cayenne pepper.
2. 2.
   Pat the catfish fillets dry with paper towels and dredge them in the cornmeal mixture, pressing gently to adhere.
3. 3.
   In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
4. 4.
   Carefully place the coated catfish fillets into the hot oil and fry for about 3-4 minutes per side, or until golden brown and crispy.
5. 5.
   Remove the catfish fillets from the skillet and drain on a paper towel-lined plate to remove excess oil.
6. 6.
   Garnish with fresh herbs and serve with lemon wedges on the side.

Treat your ingredients with care...

• Catfish — Ensure the catfish fillets are patted dry before dredging them in the cornmeal mixture. This will help the coating adhere better and result in a crispier texture.

Tips & Tricks

• For an extra kick of heat, increase the amount of cayenne pepper in the Cajun spice blend.
• Serve the Crispy Cajun Catfish with a side of coleslaw or hush puppies for a complete Louisiana Creole meal.
• If you prefer a lighter version, you can bake the catfish fillets in the oven instead of frying them. Simply place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 15-20 minutes, or until cooked through and crispy.

Serving advice

Serve the Crispy Cajun Catfish hot, alongside a generous squeeze of fresh lemon juice. Pair it with a side of coleslaw and some hot sauce for a truly authentic Louisiana Creole dining experience.

Presentation advice

Arrange the golden brown catfish fillets on a platter, garnished with a sprinkle of fresh herbs. Place lemon wedges on the side for guests to squeeze over the fish. Serve on colorful plates or with a rustic presentation to highlight the vibrant flavors of the dish.