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Squid I need some advice on Cajun cooking....being Lent and all I tried to make some catfish. I think I could have done better....clue me in.

No idea who Michael Musto is/was - my reply:

Rodney Allen Ripley! :)
 
Your problem might be that youre trying to make fish. Go buy the fish instead. Then you can slice the fillets into thinner pieces. The thicker it is, the soggier itll seem. Thinner makes it crisper. Use a mixture of about 2:1 flour:corn meal and season it very very well. Salt, cayenne, and black pepper. Easier might be to use seafood seasoning, like Chef Paul's. Mix this flour mixture VERY well. Mix a little flour into some water and make a little slurry. Dunk your fish in the flour-water (mix the water first so the flour is suspended) and let them drip for a couple of seconds when you take them out. Then immediately dredge them in the seasoned flour mixture. Tap off all the excess and fry dem dare fishes up. If the fish is too wet when you put it in the flour, the flour will clump up and get kind of nasty. I suggest 350 degrees for the oil. Hope that helps you!

Also, if you let the fish sit after breading it, the flour will get moist and it wont crisp up properly when you fry it. So fry them immediately upon breading them. Doing this in a stovetop pot? Do a small amount at a time. Too much fish in the pot can: 1, prevent proper circulation within the pot; and 2, putting cool fish in the hot pot wil lower the temp.. putting in too much will lower the temp too much and prevent proper cooking.

The Incredible Mr. Ripley
 
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**Squid**Thanks for the fish advice - I followed some box coating directions but it wasn't quite what I was looking for. I'll try yours next. (I'm not a fan or 'pre-pared' junk, I like from scratch) Thanks :claps: (sounds good)**How about some bourbon chicken?**:05:
babuska73 said:
chocolate.........
Click to expand...
cream pie :tongue:
 
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