Saturday, October 27, 2012

Big Billy's Cajun Catfish Fingers with Terrebonne Dipping Sauce - a weekend recipe

Big Billy wasn’t a Cajun but he enjoyed cooking like one. He got this recipe from a Terrebonne Parish cousin, adding the beer to the batter to add his own personal touch. Enjoy.

Cajun Catfish Fingers


• 4 large catfish fillets cut into 1-inch strips
• 2 cups all-purpose flour, divided
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• ½ tsp salt
• ½ tsp black pepper
• 8 oz beer
• Dash Cajun hot sauce
• Peanut oil for frying


Add 1 cup of flour, garlic powder, cayenne pepper, salt, and pepper to a shallow bowl and mix well. Add beer, 2nd cup of flour, and a dash of Cajun hot sauce in a second shallow bowl and mix well. Dredge catfish fingers in flour mixture, and then beer batter. Fill a cast iron skillet with peanut oil. Fry fingers in a single layer until they are golden brown and flake easily—2 to 4 minutes on each side. Drain on a brown paper bag

Terrebonne Dipping Sauce


• ¼ cup Dijon mustard
• ¼ cup stone ground grainy mustard
• 2 Tbsp mayonnaise
• 2 Tbsp honey
• ½ Tbsp lemon juice
• Dash Cajun hot sauce


Combine ingredients and mix until well blended. Chill until ready to serve.


Born in Louisiana, Eric Wilder grew up listening to his grandmother’s tales of corrupt politics, and ghosts that haunt the night. He is the author of the French Quarter Mystery Series set in New Orleans. Please check his AmazonBarnes & Noble, and iBook author pages.

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