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Spicy New Orleans Catfish Fries
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When you say 'spicy' and 'N'orlins' in the same mouthful, this is but a
mild, middle of the road, 'starter' recipe...feel more than free to take
it where ever your tastes, desires, AND tummy will allow !
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* 1 (10 oz) fillet frozen catfish
* 1 tsp cayenne pepper, or to taste
* 1/2 cup corn flour
* salt & pepper to taste
* 1 qt oil for frying
=3D
Lay fish horizontally on cutting board. Cut thin 1/4 " wide strips at a
45 =B0 angle. (easy if knife is sharp, & fish is partly frozen.) Dust
fish strips moderately with cayenne pepper; evenly coat all strips.
(They should look pink all over when done.) (On the Bayou, this is
called a dry marinade.) Place strips on a plate or in a pan; set aside
for a few min to finish thawing. Heat oil in deep-fryer to 365 =B0 F.
Place enough corn flour to bread your catfish in a bowl or on a plate;
season with salt & pepper. Place thawed fish into flour; tumble gently
until all strips are evenly coated. Deep fry in hot oil for about 3 min,
or until done. (Fish should be golden brown, slightly crisp outside,
moist & flaky inside when done.
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