Cajun and Creole Recipes
Fried Catfish on a Stick
Ingredients
Catfish
- 4 (4 ounce) catfish fillets
- 12 (10 inch) bamboo skewers
- 1 tablespoon Creole seasoning, divided
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 2 tablespoons Creole or whole-grain mustard
- 1 cup buttermilk
- 4 cups vegetable oil
- 2 cups bleached all-purpose flour
Rémoulade Sauce
- 1/4 cup chopped green onions or scallions (green part only)
- 2 teaspoons chopped garlic
- 1 tablespoon prepared horseradish
- 2 tablespoons Creole or whole-grain mustard
- 2 teaspoons yellow mustard
- 3 tablespoons ketchup
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 3/4 cup vegetable oil
Instructions
Catfish
- Cut each fillet lengthwise into 3 strips, each about 1 1/2 inches wide. Thread each strip onto a skewer. Lay them in a shallow bowl.
- Combine 1 teaspoon of the Creole seasoning, salt, cayenne, mustard and buttermilk in a small mixing bowl and stir to blend.
- Pour the mixture over the catfish, cover, and refrigerate for 8 hours.
- Remove the fish from the refrigerator.
- Heat the oil to 360 degrees F in a large deep cast-iron skillet.
- In a large mixing bowl, combine the flour and the remaining 2 teaspoons Creole seasoning. Dredge 2 to 3 skewers at a time in the flour, shaking off any excess. Fry them in batches until golden brown, about 4 minutes on each side.
- Drain on paper towels.
- Serve hot with the Rémoulade Sauce.
Rémoulade Sauce
- Put the green onions, garlic, horseradish, mustards, ketchup, hot sauce, Worcestershire, lemon juice, egg, salt and cayenne in a food processor or blender and process until smooth about 30 seconds.
- With the motor running, slowly pour in the vegetable oil through the feed tube. The mixture will thicken.
- Transfer to a container, cover, and refrigerate for 1 hour before using.
Notes
Rémoulade Sauce is best if used within 24 hours.