Cajun Fried Catfish
I remember my Father having a thing for fish frys. We would go, on a Saturday evening, to this lodge called The Hideaway in Valley View, Illinois, an old hangout of Al Capone's. It was probably perch or catfish that they served, and I was told they had smelt, too. We had fish at home every so often, but I think my Mother could do without the smell.
This recipe instantly struck me with its mixture of light catfish and heady seasonings, (surprise, surprise), and it has become a regular item at our "Boy's Night" cooking gatherings. It is based on the recipe in Paul Prudhomme's "The Prudhomme Family Cookbook", a good addition to any cookbook collection; a bible in this house.
In today's markets you can frequently find pre-marinated Cajun catfish, so get those if you want, they just might not be as fresh a fish. Try the Thai cucumber pickles as a side dish.
1 1/2 # catfish fillets, cut into
Put fish in a bowl, combine 1 T of the Cajun spices with the vinegar and mustard, and pour over fish, working it into the flesh with your fingers.
In another bowl, large enough to accommodate the fish, beat the egg; add the milk and 1 t of the seasoning, and beat again.
Put the flour and the remainder of the seasoning into a paper, or plastic bag, and mix together. Soak half of the fish in the milk-egg mixture for about 5 minutes. Lightly drain, put into bag with the flour mixture and shake well; let sit 5 minutes.
While the fish is in the milk mixture, heat a large skillet with the oil on high, until lightly glistening. Without shaking off the pieces, add the fish to the pan. Turn pan to med. high and fry for about 7 min. per side, depending on thickness of the fillet. Repeat the procedure with the remaining fillets, and serve with cornbread and a good coleslaw.