Makes about 4 to 6 catfish fillets
YouTube instructional video is at the bottom.
What you’ll need
1 1/2 Pounds of Louisiana Catfish
Yellow Cornmeal
All Purpose Flour
Eggs
Seasonings
Tony chachere’s creole seasoning
Chef Paul Prudhommes Seafood magic
1 Lemon
Canola Oil
Tools you’ll need
Cast Iron skillet OR Deep Fryer
Preparing your Catfish Fillets
Step 1- Rinse Catfish with cold water. Transfer catfish into a large bowl.
Step 2- Add 1 teaspoon Tony Chachere’s Creole Seasoning, 1 teaspoon chef Paul Prudhomme’s seafood magic and squeeze a half of a lemon. Coat seasonings into catfish. Place in the fridge for 1 hour or overnight.
Making the batter
Step 3-Add 1 1/2 Cups Cornmeal, 1 1/2 Cups All Purpose flour, 2 teaspoons salt, 2 tablespoons tony Chachere’s creole seasoning and 2 teaspoons chef Paul Prudhommes seafood magic. Stir all ingredients together.
Step 4- In a separate bowl Add 2 large eggs and 1 teaspoon of Tony chachere’s creole seasoning. Stir all ingredients together.
***Preheat your fire to medium high heat***
Step 5-Add 3 Cups oil into your cast iron skillet. Let get hot for 5 to 7 minutes.
Step 6- Take each individual catfish fillet and add into your seasoned egg mixture. Make sure catfish is well coated with the egg mixture.
Step 7- Transfer Catfish fillet into your batter. Shake the bowl to ensure catfish is well coated with the batter. Note- If you want to add some lemon flavor into your catfish, lightly squeeze a lemon on top of the catfish and coat the catfish again with the batter.
Frying your Catfish
Step 8- Transfer Catfish into pan. Let fry for 2 minutes.
Step 9- After 2 minutes flip catfish over. Let fry for 2 minutes.
Step 10- After 4 minutes total of frying transfer catfish onto serving dish lined with napkins. Let cool for about 5 minutes before serving.
YouTube instructional video
