"THE ORIGINAL" CREOLE/CAJUN SEASONING SPICE ! A PROUD LOUISIANA HOME BASED BUSINESS SINCE 1966 !

 

Colonel Lee's Creole Seasoned Fried Catfish             

                              




Ingredients
  • 8 (5 to 6-ounce) catfish fillets, skin removed
  • Colonel Lee's Louisiana Creole Seasoned Salt
  • Colonel Lee's Louisiana Creole Red Pepper Hot
  • Colonel Lee's Chicken and Seafood Creole Seasoning
  • 4 cups all-purpose flour
  • 1 cup cornmeal
  • Oil, for frying
Directions
  • Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with Colonel Lee's Creole Seasoned Salt and Louisiana Red Pepper Hot. In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.

  • Lightly sprinkle Colonel Lee's Chicken and Seafood Creole Seasoning to taste and enjoy!