Ingredients:
16 oz. Hellmann’s Mayonaise
2 tbsp. DFS Cajun Seasoning
24 oz. DFS Catfish, cut in long strips
4 oz. Quaker Yellow cornmeal
12 oz. DiCarlo All Purpose flour
2 tbsp. DFS Cajun Seasoning
6 Eggs, beaten
1 tbsp. DFS Salt
2 tsp. DFS Black pepper, ground
1 tbsp. DFS Cajun Seasoning
24 dashes Lea & Perrins Worcestershire Sauce
40 oz. Simplot CornadosTM, Slim Stix
1/4 cup DFS Parsley, finely chopped
Directions:
1. For sauce, blend mayonaise and 2 tbsp. Cajun seasoning together in bowl. Refrigerate.
2. Combine salt, black pepper, 1 tbsp. Cajun seasoning, and 6 oz. flour in a small bowl.
3. Sprinkle both sides of fish evenly with the flour seasoning mix.
4. Sprinkle seasoned fillets with Worcestershire sauce.
5. Place the eggs in a square baking dish and blend thoroughly.
6. In similar dish, combine the cornmeal, 6 oz. flour, and 1 tbsp. Cajun Seasoning.
7. Place the catfish strips in the egg and turn until coated on all sides.
8. Transfer the pieces a few at a time to the cornmeal batter.
9. Fry the strips in 350ºF vegetable oil turning them several times until the are a light
golden brown on both sides, about 4 to 5 minutes.
10. Remove with a slotted spoon, drain and keep warm while preparing the Cornados.
11. Prepare Cornadoes according to package directions. (Salt away from fryer)
