Best 5 Wills Spicy New Orleans Catfish Fries Recipes
Tantalize your taste buds with a culinary journey to the vibrant streets of New Orleans, where the tantalizing aroma of "Will's Spicy New Orleans Catfish Fries" fills the air. This iconic dish captures the essence of Louisiana's rich culinary heritage, offering a symphony of flavors that will leave you craving for more. Get ready to embark on a delectable adventure as we unveil the secrets behind this beloved recipe, ensuring you recreate the authentic taste of New Orleans right in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
WILL'S SPICY NEW ORLEANS CATFISH FRIES
Discovered this recipe while I was a consultant to one of the long time landmark New Orleans restaurants 20 years ago. It's still my all-time favorite catfish recipe and I have closely guarded the recipe till now. I hope others will enjoy it as much as I have.
Provided by WILL321
Categories Catfish Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen.
- Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade. Place catfish strips on a plate or pan, and set aside for a few minutes to thaw.
- Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper.
- Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 35.4 g, Cholesterol 88.6 mg, Fat 15.2 g, Fiber 1.6 g, Protein 21.6 g, SaturatedFat 3.7 g, Sodium 306.7 mg, Sugar 0.3 g
WILL'S SPICY NEW ORLEANS CATFISH FRIES
Discovered this recipe while I was a consultant to one of the long time landmark New Orleans restaurants 20 years ago. It's still my all-time favorite catfish recipe and I have closely guarded the recipe till now. I hope others will enjoy it as much as I have.
Provided by WILL321
Categories Catfish Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen.
- Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade. Place catfish strips on a plate or pan, and set aside for a few minutes to thaw.
- Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper.
- Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 35.4 g, Cholesterol 88.6 mg, Fat 15.2 g, Fiber 1.6 g, Protein 21.6 g, SaturatedFat 3.7 g, Sodium 306.7 mg, Sugar 0.3 g
WILL'S SPICY NEW ORLEANS CATFISH FRIES
Discovered this recipe while I was a consultant to one of the long time landmark New Orleans restaurants 20 years ago. It's still my all-time favorite catfish recipe and I have closely guarded the recipe till now. I hope others will enjoy it as much as I have.
Provided by WILL321
Categories Catfish Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen.
- Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade. Place catfish strips on a plate or pan, and set aside for a few minutes to thaw.
- Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper.
- Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 35.4 g, Cholesterol 88.6 mg, Fat 15.2 g, Fiber 1.6 g, Protein 21.6 g, SaturatedFat 3.7 g, Sodium 306.7 mg, Sugar 0.3 g
WILL'S SPICY NEW ORLEANS CATFISH FRIES
Discovered this recipe while I was a consultant to one of the long time landmark New Orleans restaurants 20 years ago. It's still my all-time favorite catfish recipe and I have closely guarded the recipe till now. I hope others will enjoy it as much as I have.
Provided by WILL321
Categories Catfish Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen.
- Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade. Place catfish strips on a plate or pan, and set aside for a few minutes to thaw.
- Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper.
- Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 35.4 g, Cholesterol 88.6 mg, Fat 15.2 g, Fiber 1.6 g, Protein 21.6 g, SaturatedFat 3.7 g, Sodium 306.7 mg, Sugar 0.3 g
WILL'S SPICY NEW ORLEANS CATFISH FRIES
Discovered this recipe while I was a consultant to one of the long time landmark New Orleans restaurants 20 years ago. It's still my all-time favorite catfish recipe and I have closely guarded the recipe till now. I hope others will enjoy it as much as I have.
Provided by WILL321
Categories Catfish Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen.
- Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade. Place catfish strips on a plate or pan, and set aside for a few minutes to thaw.
- Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper.
- Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 35.4 g, Cholesterol 88.6 mg, Fat 15.2 g, Fiber 1.6 g, Protein 21.6 g, SaturatedFat 3.7 g, Sodium 306.7 mg, Sugar 0.3 g
Tips:
- To make the catfish fries extra crispy, double-coat them in the seasoned flour mixture before frying. - For a spicier flavor, use cayenne pepper instead of paprika in the seasoned flour mixture. - If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. - To make sure the catfish fries are cooked through, fry them until they reach an internal temperature of 145 degrees Fahrenheit. - Serve the catfish fries immediately with your favorite dipping sauce.Conclusion:
Will's Spicy New Orleans Catfish Fries are a delicious and easy-to-make dish that is perfect for any occasion. The combination of crispy catfish, spicy seasoning, and creamy remoulade sauce is sure to please everyone at your table. So next time you're looking for a new and exciting recipe, give Will's Spicy New Orleans Catfish Fries a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
