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|Cajun Compromise Catfish|
"A fast, tasty, highly spiced fried fish recipe which can be adjusted to in shape the cook dinner's (or diner's) desire. I call it Cajun Compromise due to the fact the spice stage is the end result of a compromise among my spouse and I. It may be served with tartar sauce for the timid, or warm sauce for the no longer-so-timid. Great for appetizers or a first-rate dish."
- 2 kilos catfish fillets, cut into 2 inch pieces
- 1 cup milk, or as wanted
- 1 egg
- 1/four cup all-motive flour
- 1/4 cup cornmeal
- 2 teaspoons ground black pepper
- 2 teaspoons ground mustard
- 2 tablespoons Cajun seasoning
- 1 sprint pepper sauce (such as Frank's Red Hot®) (elective)
- 1/4 cup oil for frying, or as needed
|Prep : 10M||Cook : 4M||Ready in : 1H10M|
- Soak the fish pieces in milk for as a minimum half-hour.
- In a small bowl, whisk together the egg and warm 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 returned into the dry blend. Set on a plate within the refrigerator and kick back for approximately 15 mins. This will help the batter persist with the fish.
- Heat more than sufficient oil to cover the lowest of a huge heavy skillet over medium-high warmth. Fry fish pieces for three to 4 mins in line with aspect, or until golden brown. Depending on how an awful lot and what kind of Cajun seasoning you used, a number of the breading may get darker than the rest.
- Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!
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