Cajun Spiced Catfish Crispers in a Long Handle Wok
Experience the lively flavors of Cajun cuisine with these Spicy Cajun Catfish Crispers. Perfectly coated and fried to a golden crisp, these catfish fillets are seasoned with a blend of spices that deliver a delightful kick. Cooked over a live-fire for a smoky infusion, this dish is served hot, garnished with fresh parsley and lemon wedges for an unforgettable meal.
ingredients
- 4 catfish fillets
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Lemon wedges, for serving
- Fresh parsley, for garnish
steps
- 1.
Rinse and pat dry the catfish fillets thoroughly.
- 2.
In a shallow bowl, mix together the flour, paprika, garlic powder, onion powder, dried thyme, cayenne pepper, Cajun seasoning, salt, and black pepper.
- 3.
Over a live-fire, heat vegetable oil in a Barebones Long Handle Wok until it reaches about 350°F (175°C).
- 4.
Dredge each catfish fillet in the seasoned flour mixture, making sure to shake off any excess coating.
- 5.
Carefully place the fillets in the hot oil, frying for 4-5 minutes per side or until the crust is golden brown and the fish flakes easily.
- 6.
Once cooked, transfer the fried catfish to a plate lined with paper towels to absorb excess oil.
- 7.
Serve the catfish hot, accompanied by lemon wedges and garnished with fresh parsley.
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