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Cajun and Creole   -   Sesame Crusted Catfish   adapted from Louisiana Tastes by Paul Prudhomme

Description
Ingredients
  • 2 Teaspoons Salt
  • 1 Teaspoon Paprika
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Basil
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Chipotle Pepper -- Ground
  • 1/2 Teaspoon Coriander
  • 1/2 Teaspoon Thyme
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Dry Mustard
  • 1/4 Teaspoon Anise Seed
  • 1/4 Teaspoon Cinnamon
  • 4 Large Catfish -- Fillets
  • 3 Tablespoons Olive Oil
  • 1 Large Egg
  • 1/4 Cup Milk
  • 1/4 Cup Sesame Seeds
  • 1/2 Cup Corn Meal
  • 2 Tablespoons Flour
  • 1 Cup Chicken Broth
  • 1 Lemon Lemon Juice
  • 1 Lime Lime Juice
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Hot Pepper Sauce
  • 1 Tablespoon Light Brown Sugar
Directions Combine seasoning mix, sprinkle over fish. Combine egg and milk. Combine the sesame seeds and cornmeal. dredge fish in wet ingredients, and dredge in dry ingredients, transfer immediately to hot frying pan coated in oil. Saute for 4 minutes per side. Remove and keep warm. Add to the skillet, the flour, and saute until it darkens, about 2 minutes. Add remaining ingredients, and any remaining wet batter, bring to a boil, simmer 1 minutes, serve fish covered with sauce.
Serves 4
Time to Make 0:00



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