How To make Cajun Catfish with Spicy Strawberry Sauce
2 lb Catfish Fillets
Salt Black Pepper 2 oz Hot Pepper Sauce
1 1/2 c Strawberry Preserves
1/2 c Red Wine Vinegar
1 T Soy Sauce
1/4 c Seafood Cocktail Sauce
1 Clove Garlic, minced
2 t Horseradish
3/4 c Cornmeal
3/4 c Flour
1/2 c Safflour Oil
Fresh Strawberries, Parsley Sprigs, optional * Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired. Source: Quick & Delicious Cajun Cooking
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Ingredients
1 lb shell-on shrimp
1 lb crawfish
1 lb Manila clams
1lb mussels
1 lemon
For sauce
2 sticks unsalted butter
2 heads garlic
2 tbsp Louisiana hot sauce
2 tbsp paprika
1 tbsp cayenne pepper
11 tbsp black pepper
2 1/2 tbsp sugar
4 tbsp Old Bay seasoning
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3/4 tbsp salt
1 tbsp celery seed
2 tsp sweet paprika
1 tsp ground dry mustard
1 tsp ground ginger
5 bay leaves
1/2 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp crushed red pepper flakes
1/8 tsp ground nutmeg
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Cajun Blackened Fish. How to make the Cajun spice mix, coat the fish and cook it to perfection.
The spicy aroma and flavor of Cajun blackened fish is unforgettable. This video demonstration shows you how to make the Cajun spices, how to coat the fish and how to cook it to perfection. For the full recipe in printable format, please visit our website
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Ingredients
To make the Cajun seasoning:
½ Tbs Garlic powder (can use garlic salt)
½ Tbs Onion powder (can use onion salt)
1 Tsp White pepper
1 Tsp Cracked black pepper
1 Tsp Cayenne pepper
1 Tsp Dried thyme
¼ Tsp Dried oregano
For the Cajun Blackened Fish:
2 x 250g White fish fillets, or dressed sole
1 Tbs Cajun spice (as above)
1 Tsp Sweet paprika
30ml Butter, melted
50g Butter for frying
Instructions
Pat the fish dry with paper towel, then brush liberally with the melted butter.
Sprinkle a good layer of the spice mix onto the fish and press it into the surface of the fish. Turn the fillets over and repeat.
Heat your pan until very hot, add the butter and fry the fish for 90 seconds per side.
The fish will be well charred and blackened - remove it from the pan and serve immediately with lemon wedges / slices and the accompaniments of your choice.