Crisp Cajun Panfish Food

CRISPY GOLDEN AIR FRYER FISH

Steps:

• Preheat air fryer to 400F / 200C.
• Mix the first 5 ingredients together and then add to a Ziploc bag.
• Rinse the catfish, pat dry and add fillets to the Ziploc bag.
• Seal the bag and then shake until the fillets are fully coated.
• Place in the air fryer basket. (if you have a small fryer you will need to cook them one at a time). Spray the fillets with low calorie spray, close the air fryer and cook for 10 minutes.
• Turn and cook for an additional 3-4 minutes, or until done.

LOUISIANA FISH FRY (CAJUN)

Steps:

• For the fish: Smear a light coating of Tabasco over the filets. Season with Tony's, then coat with Louisiana Fish Fry (or other seasoned corn meal), and place in freezer until ready to fry up. Note: You don't want the fish frozen, but very cold.
• Deep fry in hot oil. My brother in law cooks the fish out on the deck, using a liquid propane burner and a cast iron Dutch oven. He drops an unlit kitchen match in the oil. When it ignites, the oil is ready. That's around 325-350 degrees if you want to use a thermometer. Drop a few pieces of fish in at a time. Remove when golden brown and drop into a brown paper bag to drain and keep warm until all the fish is done.
• For the Hush Puppies: Crumble 1 1/2 sleeves of crackers by placing them in a zip lock bag and rolling with a rolling pin. Combine with remaining ingredients. Using two spoons, form into oval (foot ball shaped) balls.
• Drop into hot oil and cook until golden brown. Turning occasionally.
• For the Corn: Lightly coat each piece with the mustard. Coat with the fish fry, and deep fry in hot oil until golden brown.

CAJUN FRIED SHRIMP

Steps:

• Stir all the ingredients for the mayo together, adding lime juice to taste. Set aside.
• Coat the prawns in ½ tbsp Cajun spice mix. Decant the buttermilk into a bowl and give it a good stir to loosen slightly. In another bowl, mix the polenta, cornflour, mustard powder and remaining Cajun spice mix together.
• Fill a deep frying pan 2 inches full with oil. Heat to 180C on a cooking thermometer, or until a piece of bread browns in 20 seconds when it is dropped in the oil. Dip each seasoned prawn briefly in the buttermilk then coat in the flour mixture. Fry the prawns for 1-2 mins on each side until golden brown and curled. Drain on kitchen paper, then serve with the mayo and lime wedges for squeezing over.