Lemon Pepper Catfish Strips – TCI

Lemon Pepper Catfish Strips

Recipe courtesy of U.S. Farm-Raised Catfish partner, Dwalette King

Serving Size: 6

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What you’ll need:

  • For Catfish:
  • 6-7 U.S. Farm-Raised Catfish Fillets
  • 2 eggs
  • 2 tbsp mustard
  • 2 tbsp hot sauce
  • 1 tsp Lemon Pepper Seasoning
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1 tsp Creole Seasoning

  • For Breading:
  • 1 c. Yellow Cornmeal
  • 1 c. All Purpose Flour
  • 3 tbsp Lemon Pepper Seasoning
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 2 tsp Creole Seasoning
  • For Sweet and Spicy Sauce:
  • 1/2 c. Mayo
  • 1 tbsp Sweet and Spicy Mustard
  • 1 tbsp Sweet Relish
  • 1/2 tbsp Lemon Juice
  • 2 tbsp Ketchup
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Lemon Pepper Seasoning
  • 1/2 tsp Creole Seasoning
  • 1/2 tsp Black Pepper

How to prepare:

For the Catfish:

Cut 6-7 U.S. Farm-Raised Catfish Fillets into strips.

Season with: 2 eggs, 2 tbsp mustard, 2 tbsp hot sauce, 1 tsp Lemon Pepper Seasoning, 1 tsp Onion Powder, 1 tsp Garlic Powder, 1 tsp Black Pepper, 1 tsp Creole Seasoning

Mix well.

Breading:

1 c. Yellow Cornmeal
1 c. All Purpose Flour
3 tbsp Lemon Pepper Seasoning
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Black Pepper
2 tsp Creole Seasoning

Mix well .

Coat fish in breading and fry in high heat oil at 330 degrees for 5 -6 min or until golden brown.

For the Sweet and Spicy Sauce:

1/2 c. Mayo
1 tbsp Sweet and Spicy Mustard
1 tbsp Sweet Relish
1/2 tbsp Lemon Juice
2 tbsp Ketchup
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Lemon Pepper Seasoning
1/2 tsp Creole Seasoning
1/2 tsp Black Pepper

Mix well.

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