Cancun Fried Catfish and Shrimp

4 Catfish Fillets (5-6 oz. each) Southwestern Seasoning
1 lb. Shrimp (31/35 ct., peeled) 1 TB Salt
1 cup Cornmeal  1 TB Granulated Garlic
1 TB Cilantro, (chopped) 1 tsp. Cumin
¼ cup Milk  1/8 tsp. Black Pepper
4 cups Canola oil or shortening ½ tsp. Sugar
1 Lemon (cut in half) Dash of Cayenne

Preheat frying oil to 350 degrees. Mix cornmeal, cilantro and 2 TB Southwestern Seasoning together for breading. Soak catfish and shrimp in milk with 1 tsp. Southwestern Seasoning for 10 minutes. Coat catfish and shrimp in cornmeal breading patting off excess. Fry seafood in cooking oil in stages for 12-15 minutes until golden brown and seafood floats in hot oil.

 

 

 

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