Receta Cajun Fried Catfish
Farm
raised catfish is the largest aquaculture industry in the United
States. In 2005, the U.S. catfish industry produced 600 million pounds
of catfish from 165,000 pond water acres. The farm-raised catfish
industry at $450 million in annual production value has the highest
economic value of any aquaculture industry in the United States. The
next highest valued aquaculture industry in the country is trout, valued
at $74 million in annual production.
Mississippi
produced 350 million pounds, or 55 percent, of all U. S. catfish
production in 2005, and Mississippians produced this amount in only
100,000 pond water acres. Since its origin in the 1960s, the catfish
industry has grown rapidly and now has an economic impact in the
hundreds of millions of dollars in Mississippi each year.
Arkansas,
in 1963, was the first state to produce farm-raised catfish on a
commercial level. Mississippi was not far behind when its commercial
production began in 1965. After 1970, rapid expansion of catfish
production in the Mississippi Delta occurred, and Mississippi has led
the catfish industry ever since.
Channel
catfish, which is ideally suited to a pond environment, quickly became
the standard species for commercial use. These fish are hardy, tolerate
dense stocking, and thrive in a wide range of environmental conditions.
They are easily spawned under proper conditions, yet will not spawn when
placed in the grow-out ponds, which gives the farmer control over the
production process. Fish newly hatched from the egg, called fry, readily
accept manufactured feed and continue to eat feed until they are harvested at a
weight of one to three pounds. The catfish’s most important asset is
its good taste which drives the demand for this healthy food. The white
channel catfish flesh is firm with a mild flavor allowing it to be
prepared and seasoned in a number of ways, such as fried, broiled,
grilled, or baked.
Years ago catfish farmers would spend hours on the telephone
making contacts to sell their fish. They sold mainly to restaurants
specializing in catfish, but they also sold to individuals wanting
5,000 pounds or more for fish fries. Winter sales to fish camps were
also an sales outlet. Catfish were in demand and were sold
to buyers as far away as Illinois and Iowa. They had to transport the fish in haul trucks equipped with
aerators that provided oxygen to keep the fish alive. Today, most Mississippi catfish operations sell all their catfish
directly to processing plants and no longer have diverse retail
outlets.
Research Source: MS History
This recipe was a hit. We loved it... And so will you.
Cajun Fried Catfish
- Recipe by Christine Lamb (Christine's Pantry), 2015
- Ingredients:
- 4 catfish fillets
- salt to taste
- 1 tablespoon cajun seasoning, more if desired
- 1 cup cornmeal
- 1 egg, beaten
- oil for frying
Directions:
In
a fryer or deep pot, fill pot halfway with oil, and heat to 350
degrees. Sprinkle each side of catfish with salt and cajun seasoning.
In
a bowl add egg. In a separate bowl add cornmeal. Dredge catfish in egg
than cornmeal and place in fryer. Fry for 7 to 8 minutes until done.
Drain on paper towels. Enjoy!