Here at Bensonhurst Bean, we’ve made no secret of the fact that we love the people, music and, of course, cuisine of Louisiana.
Upriver from New Orleans, the swamps and bayous became home to one very curious group.
French Canadian refugees booted out by the British from what is now Nova Scotia settled in a place that, at the time, nobody wanted to go. Amongst Malaria and alligators, they flourished in an environment many had considered uninhabitable.
They had come from Acadia and were therefore Acadian – which the local dialect jumbled to the term we use to refer to them today, Cajun.
How does this tie into Bensonhurst, you ask? Well, it really doesn’t – except for the fact that we like good, home cooked food and that’s what Cajun cooking is all about.
In this week’s edition of BK, Colleen turns the not always popular catfish into a tender, well-seasoned treat.
Staying true to the dish’s southern roots, she used corn flour for breading, as well as some Cajun spices to excite your spirits along with your palate.
Colleen’s Cajun Fried Catfish
4 catfish fillets, skin removed and cleaned (approximately 5-6 ounces)
1 egg, beaten
1 1/2 tablespoons milk
1 cup corn flour
1 1/2 teaspoons Cajun seasoning (I like “Slap Ya Mama“)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon lemon pepper
1/4 teaspoon of red pepper flakes (optional)
1 quart of oil for frying **
** Use an oil with a high smoke point such as peanut oil or canola oil.
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