Catfish Fingers with Cajun Remoulade
Catfish Fingers with Cajun Remoulade have a crunchy cornmeal coating that pairs really well with a creamy dip.
Servings: 4
Ingredients
Cajun Remoualde
- ⅔ cup mayonnaise
- 2 tablespoons Creole mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon paprika
- ½ teaspoon Cajun or Creole seasoning
- ½ teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- 1 garlic clove minced
- 1 teaspoon lemon juice
- pinch of cayenne pepper
Remaining Ingredients
- 1 pound Catfish fillets
- ½ cup buttermilk
- 1 large egg
- 1 teaspoon Creole seasoning
- ¾ cup all-purpose flour
- ½ cup yellow cornmeal
- 1 teaspoon salt
- Vegetable oil
Instructions
- In a small bowl, stir together all Cajun Remoulade ingredients. Cover and refrigerate until needed.
- Cut catfish into 1-inch strips. (See picture in post above)
- In a medium bowl, whisk together buttermilk, egg, and Cajun seasoning. Add catfish. Cover and refrigerate for 30 minutes and up to 2 hours.
- In a pie plate, stir together flour, cornmeal and salt.
- Pour a few inches of oil into a Dutch oven or deep cast iron skillet. Heat to 350 to 365 degrees F.
- Dredge catfish in cornmeal mixture, and fry in batches for 3 to 4 minutes.Drain on a paper towel-lined plate or a wire rack set over a baking sheet.
- Serve with remoulade sauce.
Nutrition
Calories: 571kcal | Carbohydrates: 36g | Protein: 26g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 1016mg | Potassium: 617mg | Fiber: 3g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 3mg