Kerry Seaton has mastered the art of Cajun cooking and is sharing it with you, starting with this impeccably seasoned catfish, coated with hot Cajun spices, covered in crispy cornmeal, and fried to golden perfection. Now that’s southern comfort food! (Courtesy of Kerry Seaton Stewart, Willie Mae’s Scotch House.)
Dry raw catfish using a paper towel.
Season fish with creole seasoning to your preference or taste.
Cover catfish in a dry cornmeal dredge. No wet needed here.
Place the catfish in a fryer for 11 minutes at 350ºF or until it is golden brown or fill a pan with 1 inch of canola oil and fry fish.
Remove fish when crispy and plate with lemon wedge on top and curly parsley.