Cajun Fried Catfish

Note from Cheri: The recipe and text below are reprinted with permission from The 100 Greatest Cajun Recipes, by Jude W. Theriot (2006 Pelican Press). Never boring, Cajun dishes tend to burst with flavor and complex layers that linger in the memory long after the meal is finished. Theriot, a native of Lake Charles, Louisiana, and one of the country's leading experts on Cajun cooking (he's authored six other books on the subject), created a collection here that fits those criteria while simultaneously keeping his recipes easy to prepare. The ingredients, for the most part, are nothing exotic, but the finished dish is always much greater than the sum of its parts. Click here for our full review of this book along with discount ordering links and more free sample Cajun recipes.

Lagniappe:
Fried catfish is truly a work of culinary art. The fish is almost made to be deep fat fried. It is so light and tender and so delicious. It doesn't take long to cook and results are remarkable. A fish fry is another opportunity for the community to come together. It allows a large gathering of people to come together and celebrate good eating and good friends. It's the Cajun way...almost any excuse to have a party!

5 pounds catfish filets 1/2 cup prepared yellow mustard 1/4 cup Tabasco® sauce 2 tablespoons Worcestershire sauce 1/4 cup half and half cream 1/2 cup water 3 tablespoons dry white wine 2 cups white cornmeal 2 cups all-purpose flour 3 teaspoons salt 2 teaspoons black pepper 1 teaspoon cayenne pepper 1 teaspoon onion powder cooking oil to deep fat fry the fish

Serves 6 to 8 Preheat the oil in a deep fat fryer to 375°F. Cut the fish into 2 to 3 ounce pieces. Combine mustard, Tabasco sauce, Worcestershire sauce, cream, water, and wine in a large mixing bowl until well blended. Put the white cornmeal in a food processor and blend at high speed for 3 minutes. It will make the mixture much finer. Pour the mixture into another large, dry mixing bowl and add the flour and remaining ingredients, except for the cooking oil. Mix well together with a flexible wire whisk until well blended. Coat the fish pieces in the mustard mixture, then roll the fish in the dry cornmeal mixture. Fry the fish in a deep fat fryer at 375°F. The fish should float to the top of the grease and turn a golden brown. Remove from the fryer and drain on a stack of dry paper towels. Serve with French fries and coleslaw.