Catfish is very popular here in Arkansas. This dish from Cannon’s
restaurant fits in well here. With crawfish tails available in most
groceries, you will not have a problem finding all the ingredients
needed for preparation. Although there are three separate recipes used
in this dish, it is a very easy dish to recreate. I make a big batch of
Seafood Breading and keep it in an airtight container to use, as I need
it.
4- 6ounce Catfish Fillets
Crawfish Sauce (See recipe posted 2/12/11)
Egg Wash
Seafood Breading
Fresh Parsley chopped
Seafood Breading
3 pounds Corn Flour
3 tablespoons Salt
2 tablespoons Black Pepper
1 tablespoon Cayenne
1 tablespoon Paprika
2 teaspoons Old Bay Seasoning
1 tablespoon Granulated Garlic
Mix well. Store in an airtight container. It will hold for 3
months.
Egg Wash
2 slightly beaten Eggs
1 cup Milk
Mix together.
Preheat deep fryer to 350 degrees. Prepare crawfish sauce and keep
it warm. Dip catfish into egg wash, then coat with seafood breading.
Shake off the excess breading and fry for 5 minutes or until
fish is done. Drain on paper towels and place one
fillet on each serving plate. Top with crawfish sauce and sprinkle with parsley.
Enjoy!!!
