Recipe: Mix all seasoning in a bowl and pour the mixture in a dinner plate. Wash and gently pat dry the catfish fillets. Press them lightly in the seasoning mixture until they are coated entirely on both sides. Heat some oil in a large heavy skillet, about 1/2 inch from the bottom, and fry the catfish fillets over medium-high temperature for 2-3 minutes on each side depending on thickness. Remove the Cajun catfish fillets from the pan and place them over tissue paper to drain the excess oil. Serve the Cajun catfish over saffron rice with pine nuts, or rice with wild mushrooms. Tip: Make sure the frying oil is hot enough before you put the fish in the pan, otherwise it may lose the Cajun coating if it sticks to the bottom of the pan.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.