Some fella once quipped that the catfish was the Cajun state bird. Me, I think that’s pretty mean. So mean, in fact, that I stopped laughing as soon as my ribs started to hurt. (No sense in taking things too far!) There is one thing, though, that the Cajun Nation has right: Catfish is really good eating!
There are many, many ways to prepare catfish for a tasty meal. The classic way is to bread and deep-fry, either a light, flour breading or a heavier, flour-and-cornmeal coating. Both are great, in my opinion. Add some fried potatoes, a salad and some Southern-style iced tea and you’re living high on the, er, fish.
Or you can go ultra-modern, with a fusion cuisine twist on the whole thing. In this case, combine Cajun catfish with a classic Latino style preparation:
Cajun or Creole seasoning is a great way to add spice and a bit of heat to this meal. If you really like zesty, then add the cayenne called for in the recipe. Don’t over-zest, though, or you’ll mask the other flavors. You can use almost any slaw you like, but the cilantro and Ranch-flavored sour cream complement the grilled fish very nicely. Consider adding some shredded red onion, or slivered carrots, to the slaw for more color and flavor.
However you choose to doctor up this delectation, you should really consider scaling up the recipe. Especially if you have any hungry Cajuns stopping by for dinner…
Enjoy the (Spicy Cajun Tacos) Heat!
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