Posted By: Daniel Mtanous
Louisiana Fish-Fry Breaded Catfish Fillets on a Salad with Homemade Sauce and Fried Potatoes. - 10/24/15 10:51 PM
Wash your catfish fillets with running water then pat them dry with a napkin.
Season them with spices.
Place seasoned fillets in a container and pour whole milk over them until they are barely covered.
Leave sitting for about 40 to 60 minutes.
In a deep pan add slightly less than half the pan with canola oil or other frying substance.
Leave at medium to medium high. Depends on how good a cook you are.
Meanwhile peel and cut potatoes. Cut potatoes in half then cut the halves in half. Slice the first halves vertically so that every slice yields 2 "chips".
Fry potatoes until crispy. Remove and slightly salt or season if desired. Taste best without salt or seasonings.
Once done with cooking potatoes the fillets should have soaked long enough.
On a plate spread basic/unseasoned Louisiana Fish-Fry breading. Slightly Season with Cajun seasoning and/or red pepper or other preferred seasoning.
Mix with hands and spread over plate.
Remove fillets from milk and with a napkin pat the milk and seasoning off between 2 napkins or squeeze it out a little between folded napkins.
Bread fillets one at a time so the breading sticks uniformly and doesn't clump or fall off.
Fry until golden to golden brown.
On a plate prepare yourself a healthy salad with carrot shreds for color and cucumber slices for crisp.
Plate your fillets on top of the salad. Leave a space on the plate for your potatoes.
For the sauce:
Use REAL Mayonnaise (Not Miracle Whip or some other salad dressing)
Add ketchup
Spice with Cayenne Pepper Powder.
Whip with a fork or whisk with a whisk.
The sauce should consist of more Mayo than ketchup and the color will be more white than red. The better quality of mayonnaise the better the taste.
Apply generously over your fillets and fries.
Spritz a lemon or lime over your salad and fillets for taste.
Don't forget to thank God for your delicious feast!
Season them with spices.
Place seasoned fillets in a container and pour whole milk over them until they are barely covered.
Leave sitting for about 40 to 60 minutes.
In a deep pan add slightly less than half the pan with canola oil or other frying substance.
Leave at medium to medium high. Depends on how good a cook you are.
Meanwhile peel and cut potatoes. Cut potatoes in half then cut the halves in half. Slice the first halves vertically so that every slice yields 2 "chips".
Fry potatoes until crispy. Remove and slightly salt or season if desired. Taste best without salt or seasonings.
Once done with cooking potatoes the fillets should have soaked long enough.
On a plate spread basic/unseasoned Louisiana Fish-Fry breading. Slightly Season with Cajun seasoning and/or red pepper or other preferred seasoning.
Mix with hands and spread over plate.
Remove fillets from milk and with a napkin pat the milk and seasoning off between 2 napkins or squeeze it out a little between folded napkins.
Bread fillets one at a time so the breading sticks uniformly and doesn't clump or fall off.
Fry until golden to golden brown.
On a plate prepare yourself a healthy salad with carrot shreds for color and cucumber slices for crisp.
Plate your fillets on top of the salad. Leave a space on the plate for your potatoes.
For the sauce:
Use REAL Mayonnaise (Not Miracle Whip or some other salad dressing)
Add ketchup
Spice with Cayenne Pepper Powder.
Whip with a fork or whisk with a whisk.
The sauce should consist of more Mayo than ketchup and the color will be more white than red. The better quality of mayonnaise the better the taste.
Apply generously over your fillets and fries.
Spritz a lemon or lime over your salad and fillets for taste.
Don't forget to thank God for your delicious feast!
