YouTube video is at bottom of page.
3 to 6 servings
What you’ll need
2 pounds fresh Louisiana Catfish
Yellow Cornmeal
All-Purpose flour
2 large lemons
3 large eggs
Seasonings
Salt
Tony Chachere’s creole seasoning
Chef Paul’s Seafood magic
Onion powder
Garlic powder
Cayenne pepper
48 fluid ounces Canola oil or any oil of your choosing
Tools you’ll need
10 inch round Cast iron skillet
Cooling rack or serving dish lined with napkins
Hand held Citrus juicer
Mesh Strainer
Pastry brush
Marinating the catfish
Note- You can increase seasoning as needed to taste
Step 1- Place catfish fillets into strainer. Rinse with cold water. Place catfish on to a large chopping board.
Step 2- Cut 2 large lemons in half. Juice or squeeze 2 large lemons using a handheld citrus juicer.
Step 3- Add lemon juice into a mesh strainer with a small bowl underneath it. Add 1/2 to 1 teaspoon Tony Chachere’s creole seasoning and 1/2 to 1 teaspoon Chef Paul’s Seafood magic. Stir until combined. Brush marinade on to both sides of each catfish fillet. Place catfish into a medium sized bowl. Let marinate for 1 hour or overnight.
Making the seasoned egg, cornmeal and all-purpose flour batter’s
Note- You can increase seasoning as needed to taste.
Step 4- Add 3 large eggs, 1/4 to 1/2 teaspoon Tony Chachere’s creole seasoning, and 1/4 to 1/2 teaspoon Chef Paul’s poultry magic. Stir with whisk until combined.
Step 5- Add 1 1/2 cups yellow cornmeal, 1 1/2 cups All-purpose flour, 2 teaspoons salt, 3 teaspoons Tony Chachere’s creole seasoning, 1 to 2 teaspoons Chef Paul’s Seafood magic, 2 teaspoons onion powder, 2 teaspoons garlic powder and 1/2 to 1 teaspoon Cayenne pepper. Stir until combined.
Frying your catfish
Note- Before frying your catfish make sure you have your cooling rack or serving dish lined with napkins ready.
Preheat fire to medium high heat.
Step 6- Add 3 1/2 cups canola oil or any oil of your choosing into a 10 round cast iron skillet. Let get hot for 8 minutes.
Note- Fry each catfish fillet one at a time.
Step 7- Add each catfish fillet into seasoned egg mixture. Shake slightly to remove some of the egg mixture as we want a light coating. Place catfish fillet into seasoned cornmeal and All-purpose flour batter. Cover with lid and shake bowl to coat catfish fillet with seasoned all-purpose flour batter. Shake catfish fillet slightly to remove some of the coating as we want a light coating.
Step 8- Place catfish fillet into hot oil. Let fry for 2 minutes on each side. (4 minutes total). You can increase by 1 minute if you have catfish that are slightly larger. Remove catfish from hot oil and place on to cooling rack or serving dish lined with napkins. Let cool for 5 minutes before serving.
YouTube instructional video
