Cajun Catfish Fry BatterAurora Catering's

Cajun Catfish Fry Batter
Yield - Batter for about 3 Lbs of Catfish

Chef's Note:   Also see my Seafood Fry Batter Recipe

Ingredients
Dry Batter

3 CUPS CORN FLOUR
2 CUPS WHITE FLOUR
Catfish Fry Batters2 TBSP GRANULATED GARLIC
1 TBSP GROUND CAYENNE PEPPER
2 TSP BLACK PEPPER
2 TSP WHITE PEPPER
1 TSP SALT


Milk Wash
4 CUPS MILK

4 OZ YELLOW MUSTARD
1 TBSP CAYENNE BASED HOT SAUCE
1/2 CUP DRIED PARSLEY

Method
Separately, mix the batters in 2 large bowls, refrigerate.

Alternate Method
Replace the corn flour with corn meal, and reduce the white flour to only 1/2 cup.

Chef's Notes:
This batter recipe is traditionally used to fry catfish, but can be used to fry any seafood.

It is also very important to fry seafood with a very cold batter. I strongly recommend that both batters be kept under refrigeration until ready for use.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Copyright 1995 -Feb-17 [Aurora Catering, Inc]. All rights reserved.
Revised: February 16, 2017
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