One of my favorite restaurants in Hoboken recently closed (it was actually where Frank and I had our first date) – it was a Cajun themed place and the food was delicious. One of their specialties was catfish. I ordered it a lot blackened style…it was SO GOOD! This version was amazing, too…and I’m so glad I was able to replicate it at home now that they’ve closed their doors.
We loved this dish! Totally took us back to our old stomping ground. All I needed was a hurricane…but I settled for a beer 🙂 And, it’s Friday-friendly this time of year for Lent…bonus!
from Homesick Texan
1 lb. catfish filets, cut into one-inch strips
1 cup yellow cornmeal
1/2 cup milk
salt and pepper
oil for frying
Season fish with salt and pepper. Heat about 3 inches of oil in a dutch oven. Beat eggs and milk together in a bowl. Put cornmeal on plate. Dip fish in egg mixture, lift and drip off excess, then coat in cornmeal.
Place fish in hot oil and cook for around 4 minutes, turning once. Place onto paper towel lined plate to drain.