Cajun Compromise Catfish

Name: Cajun Compromise Catfish
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 2 pounds catfish fillets, cut into 2 inch pieces; 1 cup milk, or as needed; 1 egg; 1/4 cup all-purpose flour; 1/4 cup cornmeal; 2 teaspoons ground black pepper; 2 teaspoons ground mustard; 2 tablespoons Cajun seasoning; 1 dash pepper sauce (such as Frank's Red Hot®) (Optional); 1/4 cup oil for frying, or as needed

⏱️ Ready in 25 min 🥄 Prep 10 min 🔥 Cook 15 min 👥 4 servings 👁️ 3 views

A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 10 min

Cook 15 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 448

% Daily Value*

Total Fat 22g 28%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 877mg 38%

Total Carbohydrate 18.4g 7%

Dietary Fiber 1.3g 5%

Total Sugars 3.1g

Protein 41.2g 82%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Soak the fish pieces in milk for at least 30 minutes.

In a small bowl, whisk together the egg and hot pepper sauce.

In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning.

Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix.

Set on a plate in the refrigerator and chill for about 15 minutes.

This will help the batter stick to the fish.

Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat.

Fry fish pieces for 3 to 4 minutes per side, or until golden brown.

Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.

Drain the fish on paper towels and serve with hot sauce or tartar sauce.