CREOLE MUSTARD BATTERED CAJUN CATFISH
Want a crispy, Cajun-fried catfish fish recipe? Zatarain's Crispy Cajun Fish-Fri gives catfish, or any fish, an especially crisp texture. Mix milk, Zatarain's Creole Mustard and lemon juice, then dip fish in mixture, coat with fish-fri and fry away. Spice it up with hot sauce and enjoy.
Provided by Zatarain's
Categories Entrees,
Yield 6
Number Of Ingredients 8
Steps:
- Pour oil into deep heavy skillet, filling no more than 1/3 full. Heat on medium-high heat to 375°F.
- Mix milk, Creole Mustard and lemon juice in shallow dish. Dip fish into mustard mixture, then coat with Fish-Fri. Carefully add to hot oil, a few pieces at a time
- Fry 4 minutes until golden brown. Drain on paper towels. Sprinkle with black pepper just before serving. Serve with hot sauce, if desired.
CREOLE MUSTARD BATTERED FISH
Want a crispy, Southern-fried fish recipe? Zatarain's Crispy Southern Style Fish-Fri gives catfish, or any fish, an especially crisp texture. Mix milk, Zatarain's Creole Mustard and lemon juice, then dip fish in mixture, coat with fish-fri and fry away. Spice it up with hot sauce and enjoy.
Provided by Zatarain's
Categories Entrees,
Yield 6
Number Of Ingredients 7
Steps:
- Pour oil into deep heavy skillet, filling no more than 1/3 full. Heat on medium-high heat to 375°F.
- Mix milk, Creole Mustard and lemon juice in shallow dish. Dip fish into mustard mixture, then coat with Fish-Fri. Carefully add to hot oil, a few pieces at a time.
- Fry 4 minutes until golden brown. Drain on paper towels. Sprinkle with black pepper just before serving.
Nutrition Facts : Calories 281 Calories
CAJUN SEASONED BEER BATTERED FRIED FISH
Steps:
- In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers.
- Put the all-purpose flour in a plate or wide, shallow bowl.
- In another bowl, combine the remaining salt and black pepper with cayenne pepper, and the corn flour; stir to blend thoroughly.
- Cut fish fillets into bite-sized chunks or nuggets. Drop several chunks in the all-purpose flour and then put them in the egg mixture to coat.
- Drop the fish into the corn flour mixture, turning to coat thoroughly.
- Place the coated fish on a rack to dry slightly.
- Preheat oil in deep fryer to about 370 F.
- Working in small batches, fry the fish nuggets until they are golden brown and float to the surface, about 3 to 5 minutes. Take care not to overcook.
- With a slotted metal spoon, remove the fish nuggets to paper towels to drain. Pat them gently with paper towels to soak up any excess oil.
Nutrition Facts : Calories 729 kcal, Carbohydrate 64 g, Cholesterol 237 mg, Fiber 5 g, Protein 46 g, SaturatedFat 4 g, Sodium 2440 mg, Sugar 2 g, Fat 31 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g
CAJUN BEER BATTER FISH NUGGETS
Number Of Ingredients 19
Steps:
- In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into bite sized pieces, or nuggets. Place fish in egg mixture, coating well cover, refrigerate, and let soak for about 1 hour. Mix corn flour with the remaining salt and peppers in a shallow, wide bowl or pie plate. Preheat oil in deep fryer to about 370°F. Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook. Place fish nuggets on paper towels to drain, patting gently with paper towels to blot up excess oil. Use this batter to fry shrimp, oysters, and other shellfish. Serves 4*If you can't find corn flour, we suggest processing cornmeal in the blender or food processor to make it finer.
Nutrition Facts : Nutritional Facts Serves
CAJUN COMPROMISE CATFISH
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.
Provided by NOCKO
Categories Seafood Fish Catfish
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- 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. Enjoy!
Nutrition Facts : Calories 447.8 calories, Carbohydrate 18.4 g, Cholesterol 158.1 mg, Fat 22 g, Fiber 1.3 g, Protein 41.2 g, SaturatedFat 5.4 g, Sodium 876.7 mg, Sugar 3.1 g
CRISPY BEER-BATTERED FISH
A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. -Jenny Wenzel, Gulfport, Mississippi
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 513 calories, Fat 27g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 775mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.
MUSTARD FRIED CATFISH
"I make this meal on a monthly basis," writes Barbara Keith from Faucett, MIssouri. "The fish is so delicious and flaky, and it's easy to prepare, too." If you can't find catfish, purchase orange roughy or cod instead.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the first six ingredients. Spread mustard over both sides of fillets; coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.
Nutrition Facts : Calories 460 calories, Fat 31g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 579mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein.
CAJUN CREOLE SAUCE
Make and share this Cajun Creole Sauce recipe from Food.com.
Provided by -------
Categories Sauces
Time 30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Peel lemon.
- Chop lemon pulp very fine and cut rind into thin strips.
- Put all ingredients in double boiler and cook over low heat for 30 minutes.
Nutrition Facts : Calories 61.4, Fat 2, SaturatedFat 0.8, Cholesterol 3.5, Sodium 336.5, Carbohydrate 9.4, Fiber 2, Sugar 1.3, Protein 2.5
BEER BATTER FISH MADE GREAT
Steps:
- Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g
CAJUN BEER SAUCE
Make and share this Cajun Beer Sauce recipe from Food.com.
Provided by cookiecutter _
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a small saucepan cook onion and bell pepper in hot oil until tender.
- Combine beer, water, cornstarch, and Cajun seasoning in a small bowl and mix well. Add to saucepan.
- Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer.
- Serve with grilled or broiled beef or lamb.
Nutrition Facts : Calories 150.1, Fat 9.1, SaturatedFat 1.3, Sodium 7, Carbohydrate 11.5, Fiber 0.8, Sugar 1.7, Protein 0.8
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