Perfectly seasoned Southwestern Style Catfish fillets fry up light and spicy
Place oil in medium sized saucepan. Heat Oil over medium heat. Wash and pat dry catfish fillets with paper towel. Slice into sections approximately 2-3 inches wide. Place fillets into freezer bag. Add Jake's Santa Barbara Smoked Seafood Dry Rub, Yellow Corn mean, Garlic salt, and Pepper (As an added extra place corn meal in a blender and blend until the meal is a fine powder. This will improve the delivery of the spices and give you restaurant quality Catfish). Seal bag tightly. Shake until all fillets are completely coated. After oil reaches approximately 350-375 degrees place coated fillets into the oil and cover with lid. Check condition of cooking every 5 minutes. Cook fillets until oil reaches a golden brown color. Remove fillets and drain. Let sit for 1-3 minutes.
Jake's Santa Barbara Smoked Dry Rub is a unique Barbecue Rub, and this Barbecue Style Catfish recipe is a barbecue flavor pleaser! Even the catfish love it!
This product was added to our catalog on Wednesday 20 September, 2017.