Fried Catfish on a Stick

  • Level: Easy
  • Yield: 6 servings (2 skewers per person)
Share This Recipe

Ingredients

4 catfish fillets (about 4 ounces each)

12 (10-inch) bamboo skewers

1 tablespoon Creole Seasoning, recipe follows

1/2 teaspoon salt

1/8 teaspoon cayenne

2 tablespoons Creole or whole-grain mustard

1 cup buttermilk

4 cups vegetable oil

2 cups bleached all-purpose flour

1 recipe Remoulade Sauce, recipe follows

REMOULADE SAUCE:

1/4 cup chopped green onions or scallions (green part only)

2 teaspoons chopped garlic

1 tablespoon prepared horseradish

2 tablespoons Creole or whole-grain mustard

2 teaspoons yellow mustard

3 tablespoons ketchup

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

2 tablespoons fresh lemon juice

1 large egg

1/2 teaspoon salt

1/4 teaspoon cayenne

3/4 cup vegetable oil

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

  1. Cut each fillet lengthwise into 3 strips, each about 1 1/2 inches wide. Thread each strip onto a skewer. Lay them in a shallow bowl. Combine 1 teaspoon of the Creole seasoning, the salt, cayenne, mustard, and buttermilk in a small mixing bowl and stir to blend. Pour the mixture over the catfish, cover, and refrigerate for 8 hours. Remove the fish from the refrigerator. Heat the oil to 360 degrees F in a large deep cast-iron skillet. In a large mixing bowl, combine the flour and the remaining 2 teaspoons Creole seasoning. Dredge 2 to 3 skewers at a time in the flour, shaking off any excess. Fry them in batches until golden brown, about 4 minutes on each side. Drain on paper towels. Serve hot with the remoulade sauce.

REMOULADE SAUCE:

  1. Put the green onions, garlic, horseradish, mustards, ketchup, hot sauce, Worcestershire, lemon juice, egg, salt, and cayenne in a food processor or blender and process until smooth about 30 seconds. With the motor running, slowly pour in the vegetable oil through the feed tube. The mixture will thicken. Transfer to a container, cover, and refrigerate for 1 hour before using. Best if used within 24 hours.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly. 

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.