Roxy15
All-Conference
Spicy Catfish Strips:
2 lbs. Catfish Fillets
1/8 Cup Yellow Mustard
1/8 Cup Creole Mustard
1 Egg, Beaten
1 T. Milk
1/2 Tsp. Garlic Powder
Salt, To Taste
Few Shakes Of Hot Sauce
1 T. Or More, Tony Chachere’s Spices & Herbs Seasoning
1/2 Cup Cornmeal
1/2 Cup Flour
1 Cup Vegetable Oil
Wash fish and pat dry with paper towels.
Sprinkle with salt and Tony Chachere’s Spices & Herbs Seasoning; cut into vertical strips.
Combine mustard, egg and milk; few shakes of Hot Sauce and garlic powder.
Toss fish in mustard mixture.
Combine cornmeal and flour.
Dredge coated fillets in cornmeal and flour mixture.
Heat vegetable oil until hot.
In large cast-iron skillet, fry catfish strips until golden brown, turning once.
Drain on a paper towel-lined plate.
Serve with your favorite dipping sauce.
2 lbs. Catfish Fillets
1/8 Cup Yellow Mustard
1/8 Cup Creole Mustard
1 Egg, Beaten
1 T. Milk
1/2 Tsp. Garlic Powder
Salt, To Taste
Few Shakes Of Hot Sauce
1 T. Or More, Tony Chachere’s Spices & Herbs Seasoning
1/2 Cup Cornmeal
1/2 Cup Flour
1 Cup Vegetable Oil
Wash fish and pat dry with paper towels.
Sprinkle with salt and Tony Chachere’s Spices & Herbs Seasoning; cut into vertical strips.
Combine mustard, egg and milk; few shakes of Hot Sauce and garlic powder.
Toss fish in mustard mixture.
Combine cornmeal and flour.
Dredge coated fillets in cornmeal and flour mixture.
Heat vegetable oil until hot.
In large cast-iron skillet, fry catfish strips until golden brown, turning once.
Drain on a paper towel-lined plate.
Serve with your favorite dipping sauce.
