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Catfish Goujons

FRIED CATFISH GOUJONS


Fried catfish has always been a traditional soul food item but it is fairly new to the UK. The meaty, white-fleshed fish has a delicate but distinctive flavour. When it is prepared as goujons – tender, sweet pieces of fish fillet coated in cornmeal – children seem to prefer it to processed fish fingers, and why not?


You might have to search for catfish but when you do find it you’ll be very happy. A good fishmonger should be able to get hold of it for you. Alternatively some Oriental shops sell frozen catfish fillets, often under the name Pangasius. If you can’t find any catfish then cod or haddock make a good alternative.


FOR 2-4


75g cornmeal 35g plain flour a pinch each of salt and pepper a pinch of Momma’s Cajun seasoning (page 50) 4 fresh or frozen catfish fillets, skinned, then either left whole or cut into strips for goujons about 100ml vegetable oil Pineapple Salsa (page 46), to serve


Combine all the dry ingredients in a bowl. Was the fish and then coat it in the dried mixture. Pour the oil into a large frying pan and place it over a moderate heat. Put the fish in the pan skin-side down – i.e. the side that would have had the skin on it, not the rounded side. Cook over a moderate heat for 1 1/2- 2 1/2 minutes per side for goujons, 3-5 minutes for whole fillets. Serve with Pineapple Salsa together with Hush Puppies, Hoppin’ John, Coleslaw and greens.




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