Cajun Catfish Recipe Easy

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• Low carb
• Low cholesterol
• Low fat
• Low sodiumt

Cajun Catfish Recipe MyRecipes

WebStep 1. Brush both sides of fillets with lemon juice, and sprinkle with Cajun Seasoning. Place fish on a broiler pan coated with cooking spray, and broil 5 minutes on each side …

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Loaded Cajun Fried Cabbage I Heart Recipes

WebCook for about 4 minutes. Remove the shrimp from the pan, then place the shrimp in the bowl with the andouille sausage and other ingredients. Next, start adding …

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Air Fryer Fried Catfish I Heart Recipes

WebLet the catfish sit for 5 minutes, so that the cornmeal mixture can stick to the fish. Next, place the catfish into the air fryer, but do not stack the fish on top of each …

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Frequently Asked Questions

What is the best catfish recipe?

Directions

• In a large bowl or Ziplock bag, combine buttermilk, hot sauce, salt, and pepper. Add catfish. ...
• In a large shallow bowl, whisk to combine cornmeal, flour, salt, pepper, paprika, and garlic powder. Remove one catfish fillet from buttermilk mixture and lightly shake to remove excess buttermilk. ...
• Fill a large pot or Dutch oven halfway with vegetable oil. ...

What is the best way to cook catfish?

Method 4 Method 4 of 4: Grilled Catfish Download Article

1. Coat a basket with cooking spray.
2. Place the fish in the coated grilling basket. Place 6 catfish fillets (6-8 oz.) of fish in the basket.
3. Combine the lemon juice, butter, and lemon pepper seasoning together. ...
4. Brush the fillets with the butter mixture. ...
5. Place the basket on your grill. ...

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How do you cook catfish in the oven?

What is the best temperature to fry catfish?

• Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer.
• Whisk the cornmeal and flour together in a shallow dish.
• Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes.

What is the best seasoning for baked catfish?

• Catfish fillets (Either farm-raised or wild caught)
• Lemon, butter, salt, pepper
• Herbs - thyme, oregano, basil, parsley, paprika, garlic powder