{"id":5153,"date":"2023-05-01T09:00:00","date_gmt":"2023-05-01T14:00:00","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=5153"},"modified":"2023-05-01T15:16:14","modified_gmt":"2023-05-01T20:16:14","slug":"oven-fried-fish-and-chips","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/oven-fried-fish-and-chips\/","title":{"rendered":"Oven Fried Fish and Chips"},"content":{"rendered":"\n

I utilized catfish for this recipe as a substitute for the cod filets in the ingredient list for the near similar online WW Fish and Chips recipe<\/a>, its found on page 162 of the WW 50th Anniversary cookbook<\/a>. We have such an abundance of locally raised catfish in the Gulf South, so it’s easy to utilize it in many fish recipes. Catfish is typically and most popular as a battered and deep fried delicacy, but it is quite versatile and cooks up wonderfully in an oven fried manner.<\/p>\n\n\n

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\"Oven<\/a>
Oven Fried Fish and Chips<\/figcaption><\/figure><\/div>\n\n\n

Typically found on most seafood restaurant menus, fried catfish was also a staple Friday menu item special on just about every restaurant and caf\u00e9 I’ve worked. The best traditional fried catfish recipe had the filets marinated in a mixture of yellow mustard, red wine vinegar, and red pepper flakes. Then straight from the marinade and dredged into the seasoned cornmeal\/corn flour, and straight into the deep fryer. Now that’s good eatin’!<\/p>\n\n\n\n

The WW batch I made uses Dijon mustard, but Creole mustard would be a great substitution as well. <\/p>\n\n\n\n

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