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A staple seafood dish down south, fried catfish is a family favorite in many households. But as I prepared the simple meal, I couldn’t help but feel that something was missing. Regular fried catfish has become predictable, and I think the long tried-and-tested dish needs something to spice it up. My original fried catfish delight with a hot and fiery twist features a chili flavor that will send your taste buds into a frenzy. For those who don’t associate seafood with hot and spicy flavors, I can assure you that this culinary creation goes down a treat.
Ingredients to serve eight spicy seafood lovers:
8 medium catfish
1 teaspoon of salt
1 teaspoon of pepper
200 grams (7 oz) of self-rising cornmeal
2 tablespoons of oil
1 tablespoon of paprika
1 tablespoon of hot chili powder
Things are going to get hot!
1. Place the cornmeal into a large bowl and mix with the paprika and hot chili powder. Also add in the salt and pepper for extra taste. Mix in a few drops of water to produce a heavy paste.
2. One by one, cover both sides with the cornmeal paste using a small pastry brush and deposit into a large oiled frying pan. Cook the catfish for five to ten minutes, until they are golden brown and seem to be ‘floating’ on the oil in the pan.
3. Turn the heat off, and remove the catfish to the serving dish. As you remove each catfish, lightly dab with a paper towel to remove excess oil and fluid. Leave to cool for a few minutes before serving up your fried catfish delight with a hot and fiery twist. Dinner guests will be impressed with your creativity and originality – make sure you keep your secret spicy catfish recipe under lock and key!
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