Cajun Fried Catfish

You can use grits, coarse cornmeal or panko crumbs for the final coating for this crisp, spicy fish.
1/4 cup flour
1 egg, beaten
1/2 cup Grits
2 Tbsp sesame seeds
2 Tbsp Bayou or Cajun seasoning
1/4 tsp salt

1-1/2 lb catfish fillets , cut into 4 portions
Canola or peanut oil

Place the flour on a large plate. Pour the egg into a second large plate. Mix the grits, sesame seeds and the cajun seasoning and place on a third plate.

Working one fish portion at a time, coat the fish with the flour. Shake off any excess flour. Now dip the fish into the egg, coating both sides. Finally coat the fish with the grits mixture on both sides. Lay the fish on a pie grate and allow to sit for 15 minutes or so in the refrigerator to allow the coating to dry a bit. This is optional, but can give a crisper coating.

Heat about 1/2-inch of oil in a pan with a high rim to 350F. Carefully place the fish in the oil and brown both sides. Remove to a paper towel.

Serve with tartar sauce and your favorite sides.
Dijon Horseradish Tartar Sauce
2 Tbsp good real mayonnaise
1 Tbsp thick Greek yogurt
1 Tbsp whole seed Dijon mustard
1 Tbsp prepared horseradish
freshly ground black pepper
1 Tbsp rice vinegar

Whisk together the sauce ingredients in a small bowl.


Roasted Cauliflower and Leeks
2 cups cauliflower flowerets
2 carrots, sliced
1 large leek, trimmed, cleaned and diced
1 tsp ground coriander
freshly ground pepper
1/2 tsp kosher salt
2 Tbsp olive oil

Preheat oven to 425F. Toss ingredients together and lay in a single layer on a rimmed baking sheet. Roast for a bout 30 minutes, stirring at least once.