Buffalo Cajun Catfish
Fish fry just got a whole lot hotter! Catfish filets coated in a buffalo Cajun breading and fried to perfection.
Buffalo Cajun Catfish
PS Seasoning
4-Mar
1 hours
20 minutes
Cajun
Seafood
Fish fry just got a whole lot hotter! Catfish filets coated in a buffalo Cajun breading and fried to perfection.
Ingredients
4 – Catfish Filets, 4-6 oz each
1 C – Buttermilk
1 C – AP Flour
1 C – Cornmeal
2 T – Buffalo Cajun Wing Rub
½ Head – Green Cabbage, shredded
1 Carrot, shredded
½ - Red Onion, Julienne
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1 C – Mayo
2 T – Louisiana Hot Sauce
1 T – Buffalo Cajun Wing Rub
1 Stalk – Celery
½ - Onion
1 T – Lemon Juice
1 T – Horseradish, prepared
Directions
- Clean the catfish filets if needed and soak them in the buttermilk for 1 hour.
- Make the remoulade by combining the listed ingredients in a blender and blending until smooth.
- To make the slaw, combine the shredded cabbage, carrots and julienned red onion in a bowl and add ½ of the remoulade. Mix well. Set aside.
- Stir together the flour and cornmeal along with 2 TB of Buffalo Cajun Wing Rub.
- 1 piece at a time, remove the catfish from the buttermilk and allow excess buttermilk to drip off. Bread the fish in the cornmeal breading until well coated.
- Pan fry the fish at 350 degrees until the internal temperature reaches 155 degrees and the breading in browned.
- Serve the fish on a bed of Cajun slaw and a side of remoulade for dipping.
