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AW’s Catfish Poppers

April 26, 2010
Prep (10 mins); Fry (6 mins per batch)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cajun seasoning
  • 2/3 cup all-purpose flour
  • 1 large egg
  • 1/4 cup milk
  • 1.75 pounds catfish fillets, cut into 1.5 inch pieces
  • 1.5 cups japanese breadcrumbs (panko)
  • vegetable oil
  • spicy dipping sauce of your choice
1. Combine salt, cajun seasoning, and flour; whisk together the egg and milk. Dredge catfish pieces in flour mixture, and then dip in the egg wash. Dredge in breadcrumbs.
2. Pour oil to a depth enough to cover poppers when placed in fryer; heat to 375 degrees. Fry catfish pieces, in batches, for about 6 minutes or until cooked through (but not overcooked!!).
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