Kenneth “Gunny” Lennington is a retired Marine Gunnery Sargent who worked in Jackson and lives in Richland, and cooks some of the best catfish you’ll ever taste. You may find more elaborate recipes, but don’t let the ease of Gunny’s catfish fool you.
We’ve shared many a catfish dinners, and I always brought the slaw.
Next time you get a mess of catfish, invite someone to bring slaw, bread and beer — after all you caught and cleaned the fish and went to the trouble to cook them.
Gunny’s Fried Catfish
Ingredients
Catfish, dressed, either filets or whole fish
Processed yellow mustard
Black pepper, to taste
Salt, to taste
Louisiana Brand fish fry mix
Cajun seasoning, such as Tony Chachere’s, to taste.
A brown paper bag or a gallon zip-lock storage bag.
Cooking oil
Directions
Heat cooking oil to 400 degrees.
Liberally coat catfish with yellow mustard.
In bag, combine fish fry mix, Cajun seasoning, salt, and black pepper. Place fish in bag, but do not overfill. Shake like you mean it until fish are coated with mixture. Add fish to hot oil and fry until it floats, usually 5 to 7 minutes.
Remove and place (preferably) on a metal rack over newspaper, or place on paper towels on a big pan.
If you have a crowd and a lot of fish to cook, get the food line going as soon as the first batch is ready. It will never be as good as it is when it comes fresh out of the grease.
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