Spicy New Orleans Catfish Fries
INGREDIENTS
- Cooking Time: 3
- Servings: 2
- Preparation Time: 10
- 1 (10 ounce) fillet frozen catfish (I'd use fresh, if I was lucky fishing)
- 1 teaspoon cayenne pepper, or to taste
- 1/2 cup corn flour
- salt and pepper to taste
- 1 quart oil for frying
DIRECTIONS
- Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle.
- This is easy if your knife is sharp, and the filet is partly frozen.
- Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips.
- They should look pink all over when you are through.
- On the Bayou, this is called a dry marinade.
- Place catfish strips on a plate or pan, and set aside for a few minutes to thaw.
- Heat oil in deep-fryer to 365 degrees F
- Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper.
- Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done.
- Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.