Fried Catfish with Cajun Sauce
Thin, crispy fried catfish filets are a favorite in South Louisiana, and this unique twist on Cajun Sauce (with a touch of OLD BAY) is a robust accompaniment. No Cajun meal is complete without a side of red beans and rice and crispy hush puppies.
- 1 1/2 pounds catfish fillets
- 1 package McCormick® Fish Fry Seafood Fry Mix
- vegetable oil for frying
- Cajun Sauce:
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1 teaspoon OLD BAY Seasoning
- 1 teaspoon McCormick® Thyme Leaves
- 1 teaspoon honey
- 1/4 teaspoon McCormick® Garlic Powder
- Cajun Sauce: In a medium bowl, mix mayo, milk, OLD BAY, thyme, honey, and garlic powder until well blended. Refrigerate until ready to serve.
- Heat vegetable oil to 350° in heavy saucepan or deep fryer (use enough oil for food to float but do not fill pan more than half full).
- Dip fillets in milk, shaking off excess. Coat with Fry Mix.
- Fry fish a few pieces at a time 3 to 4 minutes or until golden brown, turning once to brown evenly. Remove and drain on paper towels. Drizzle Cajun sauce over catfish.