Anyway, all I did to cook this was coat both sides of each filet with a light layer of Cajun seasoning, then pan fried over medium high head in vegetable oil. Three minutes a side for larger pieces, two for smaller ones.Search This Blog
Tuesday, February 27, 2007
Cajun Fried Catfish
Sizzin'! We finished the gumbo with some pan fried catfish tonight. I love catfish; it's what I call a "real" fish. In my world, "real" fish has white meat. Halibut, snapper, sole, swordfish, catfish, rockfish, and tilapia are all "real" fish. Salmon and tuna, not so much.
Anyway, all I did to cook this was coat both sides of each filet with a light layer of Cajun seasoning, then pan fried over medium high head in vegetable oil. Three minutes a side for larger pieces, two for smaller ones.
Anyway, all I did to cook this was coat both sides of each filet with a light layer of Cajun seasoning, then pan fried over medium high head in vegetable oil. Three minutes a side for larger pieces, two for smaller ones.
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8 comments:
so if salmon isn't real fish what is it?
It's "real" with quotes around it, which means the rules apply only in my own little world. Which means nothing more than that if I say I want to eat fish, I mean a fish with white meat. If I want to eat salmon, which is almost never, I'll say I specifically want to eat salmon because it lies outside what I consider "just fish."
Example:if you told me we were having fish for dinner and it turned out to be salmon or tuna, I'd probably be annoyed.
hmm interesting.
please do not insult salmon and tuna, they have gills and all... please.. - C
It is the salmon and tuna who are an insult to "real" fish everywhere!
Hey, I didn't say this was scientific or rational. It's just how I feel.
I like my fried catfish as well, but good wild smoked salmon beats it any day.
Mmmm...smoked salmon. Strangely, I love smoked salmon and salmon sashimi but dislike almost all cooked salmon.
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