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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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One of my favorite fried-catfish recipes when having a fish fry. This is not too spicy and is usually a crowd favorite. Adapted from one of one of my old working buddies in the late 70s. Serve with french fries or onion rings. Ingredients:
3 pounds catfish fillets |
2 tablespoons cajun seasoning (such as tex joy® all purpose), or to taste |
salt and ground black pepper to taste |
1/2 (16 ounce) package saltine crackers, crumbled |
1 (2.45 ounce) package sliced almonds |
2 eggs, beaten |
2 cups milk |
1 teaspoon pressed garlic |
1 quart peanut oil, for frying |
Directions:
1. Season catfish with Cajun seasoning, salt, and black pepper. Refrigerate fillets 1 to 3 hours.
2. Mix saltine crackers and almonds in a large, wide bowl. Stir milk, beaten eggs, and garlic together in a separate bowl.
3. Soak the catfish fillets in the milk mixture for 5 to 10 minutes.
4. Heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
5. Gently press the catfish fillets into the cracker mixture to coat completely; shake to remove any loose breading.
6. Fry fillets in hot peanut oil until cooked through and floats atop the oil, about 5 minutes.
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