This blue catfish recipe uses Cajun spices and is fried to perfection. I love a thin, spicy coating and dipping in tartar sauce.
• 1 lb. catfish fillets
• 1 cup ground yellow cornmeal
• 1/4 cup flour
• 2 eggs
• 1/2 cup milk
• 1 tsp Cajun seasoning*
• oil for frying
• lemon wedges
Whip the eggs and beer together and add the seasoning. Mix the cornmeal and flour together and place on a plate. Dip the fillet in the seasoned egg mixture and place on the cornmeal/flour mixture. Sprinkle the top of the fillet with the dry mixture and press in with your hand. Place on a baking sheet and repeat until all fillets are coated. Let fish stand for 15 minutes before cooking them in the hot oil.
Meanwhile, preheat oil to 350 degrees on medium-high heat in a heavy skillet or cast iron pan.
Carefully place a few pieces of fish in the oil and do not overcrowd. Fry until brown and crispy, about 2 to 3 minutes per side (depending on how thick and big the fillets are). If the fish easily flakes with a fork, it is done. Place on paper towels and season with a squirt of lemon juice and salt.
Serve with homemade tartar sauce and French fries or potato wedges.
*If you do not have Cajun seasoning, please feel free to use Old Bay seasoning or a couple drops of hot sauce.