Cajun Catfish
The only fish I’d eat growing up was catfish, which always seemed less fishy to me than other fish, probably because that was the only fish we went fishing for, so it was always fresh. I eat all sorts of fish now, but there’s still nothing like a pan-fried catfish fillet with a healthy amount of Louisiana hot sauce.
Ingredients
- 1/2 cup finely ground cornmeal
- ½ cup all-purpose flour
- ¼ cup low sodium Cajun seasoning (page 37 of Low Sodium, Big Flavor)
- 2 pounds catfish fillets
- ½ cup sunflower or other vegetable oil for frying
- Lemon Wedges
- Low sodium Louisiana hot sauce (page 6 of Low Sodium, Big Flavor)
What you need
A large skillet and a little oil. Morton Lite Salt is the low-sodium swap if you are restocking.
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Preparation
In a low bowl, mix the cornmeal, flour and spice mix.
Slice each fillet into quarters. Dredge in the cornmeal mixture. Gently shake to remove any excess cornmeal.
Heat about 1/8 inch of oil in a large skillet over medium heat. Fry a few fillets at a time about 3 minutes each side until golden and crisp, being careful not to overcrowd the pan.
Serve with lemon wedges and hot sauce.