Spicy Cajun Catfish Crispers in a Long Handle Wok
Savor the bold, zesty flavors of Cajun cuisine with these Spicy Cajun Catfish Crispers. Coated in a fiery blend of seasonings and fried to golden perfection over a live-fire, these catfish fillets exude a deliciously smoky aroma. Served steaming hot with fresh parsley and tangy lemon wedges, this dish promises an unforgettable dining experience.
ingredients
- 4 catfish fillets
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- ½ teaspoon Cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil, for frying
- Lemon wedges, for serving
- Fresh parsley, for garnish
steps
- 1.
Rinse and thoroughly pat dry the catfish fillets.
- 2.
In a shallow bowl, combine 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 approximately 350°F (175°C).
- 4.
Dredge each catfish fillet in the seasoned flour mixture, ensuring to shake off any excess coating.
- 5.
Carefully place the fillets into the hot oil, frying each side for 4-5 minutes until a golden crust forms 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, garnished with fresh parsley and accompanied by lemon wedges.
