Best 2 Wills Spicy New Orleans Catfish Fries Recipes
**Welcome to a delightful culinary journey with Will's Spicy New Orleans Catfish Fries!**
In this comprehensive guide, you'll discover a collection of tantalizing recipes that capture the vibrant spirit of New Orleans' unique cuisine. From the crispy and flavorful catfish fries to the zesty remoulade sauce and the creamy coleslaw, each dish promises an explosion of taste that will leave you craving for more. Get ready to embark on a sensory adventure as we explore the secrets behind these iconic New Orleans dishes, taking your taste buds on a thrilling ride.
WILL'S SPICY NEW ORLEANS CATFISH FRIES
Discovered this recipe while I was a consultant to one of the long time landmark New Orleans restaurants 20 years ago. It's still my all-time favorite catfish recipe and I have closely guarded the recipe till now. I hope others will enjoy it as much as I have.
Provided by WILL321
Categories Catfish Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen.
- Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade. Place catfish strips on a plate or pan, and set aside for a few minutes to thaw.
- Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper.
- Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 35.4 g, Cholesterol 88.6 mg, Fat 15.2 g, Fiber 1.6 g, Protein 21.6 g, SaturatedFat 3.7 g, Sodium 306.7 mg, Sugar 0.3 g
WILL'S SPICY NEW ORLEANS CATFISH FRIES
Discovered this recipe while I was a consultant to one of the long time landmark New Orleans restaurants 20 years ago. It's still my all-time favorite catfish recipe and I have closely guarded the recipe till now. I hope others will enjoy it as much as I have.
Provided by WILL321
Categories Catfish Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen.
- Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade. Place catfish strips on a plate or pan, and set aside for a few minutes to thaw.
- Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper.
- Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 35.4 g, Cholesterol 88.6 mg, Fat 15.2 g, Fiber 1.6 g, Protein 21.6 g, SaturatedFat 3.7 g, Sodium 306.7 mg, Sugar 0.3 g
Tips:
- Choose the Right Catfish: Select fresh or frozen catfish fillets that are firm and have a mild, slightly sweet flavor. Avoid fillets that are thin or have a strong fishy smell.
- Properly Clean and Season the Catfish: Rinse the catfish fillets under cold water and pat dry with paper towels. Season the fillets with salt, pepper, and any other desired seasonings before frying. This enhances the flavor and helps create a crispy crust.
- Use a Seasoned Cornmeal Coating: Combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, and salt in a shallow dish. Dredge the seasoned catfish fillets in the cornmeal mixture, ensuring they are evenly coated. This coating adds a flavorful and crispy crust to the catfish.
- Fry in Hot Oil: Heat a large skillet or deep fryer with enough oil to cover the catfish fillets. The oil should be at 350°F (175°C) before adding the catfish. This helps create a crispy crust and prevents the catfish from becoming greasy.
- Avoid Overcrowding the Skillet: Do not overcrowd the skillet with catfish fillets. Fry them in batches to ensure they have enough space to cook evenly and prevent the oil temperature from dropping too much.
- Cook Until Golden Brown: Fry the catfish fillets for 3-4 minutes per side or until they are golden brown and crispy. This ensures that the catfish is cooked through and has a delicious, crispy crust.
- Serve with Desired Sides: Serve the fried catfish with your favorite sides. Popular options include coleslaw, hush puppies, tartar sauce, and lemon wedges. These sides complement the spicy catfish and create a satisfying meal.
Conclusion:
Will's Spicy New Orleans Catfish Fries is a delightful dish that combines the flavors of Louisiana with the crispy texture of fried catfish. The combination of spices in the cornmeal coating and the heat from the cayenne pepper create a flavorful and spicy crust. Served with classic sides like coleslaw and tartar sauce, this dish is a perfect choice for a casual meal or a special occasion. With its easy-to-follow instructions and helpful tips, this recipe is accessible to home cooks of all skill levels. So, gather your ingredients, heat up your skillet, and prepare to indulge in a delicious and spicy catfish fry that will tantalize your taste buds.
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