Andrew Cushing’s ‘Finger-licking Fried Catfish’

Featured on the Outdoor Adventure Show with Rod Zundel

Boneless Catfish fillets cut into 1-inch squares
1 cup dry pancake flour
3 tablespoons Creole Seasoning
1 tablespoon Greek Seasoning
1 teaspoon lemon pepper
2 eggs
½ cup milk

Cut fillets into 1-inch squares. Mix eggs and milk in a bowl. Mix flour and spices in a separate bowl. Dip fish fillets into the egg-milk mix then roll in the flour-spice mix. Make sure fillets are well covered with the coating. Pour ¼ to ½ inch of oil into a frying pan and put on medium heat. Test oil with a small piece of the fillets. It should bubble vigorously. Cook the fish 5 minutes per side (until lightly brown). Enjoy!

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