• Cooking Time: 25
  • Servings: 6-8
  • Preparation Time: 45



  • Batter
  • 5 5-8 ounce fillets
  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 cup Hellmann's mayonnaise
  • 1 egg
  • 1/4 cup Creole mustard
  • 1 tsp granulated garlic
  • 1 tbsp cracked black pepper
  • 1 tsp salt
  • Breading
  • 3 cups yellow corn flour
  • 1 1/2 tsps salt
  • 2 tsps granulated garlic
  • 1 1/2 tsps cracked black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dry thyme
  • Frying
  • 5 5-8 ounce fillets, cubed
  • 1 1/2 quarts vegetable oil


  • Cut catfish fillets into one and one half inch cubes. In a one quart mixing bowl, combine all remaining ingredients, whisking well to incorporate seasonings. Add catfish cubes and allow to set at room temperature for fifteen minutes.
  • In a two quart mixing bowl, combine all breading ingredients. Mix well to ensure proper blending of spices. Set aside.
  • In a home style deep fryer, such as a Fry Daddy or Fry Baby, preheat oil according to manufacturer's instruction or to 375 degrees F. Remove catfish cubes from batter mixture and place in yellow corn flour. Coat beignets well on all sides and shake off excess breading. Deep fry a few at a time until golden brown or until catfish floats to top of fryer. Remove to drain board or paper towels and place beignets in a hot chafing dish. Serve with cocktail or tartar sauce.

Categories: Appetizer  Fish  Lunch  Main Dish  Side Dish 

Author Credit: Chris Kaiser

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