4 catfish fillets (4 oz. each
1 oz wheat flakes cereal
1 tbsp paprika
1/4 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp thyme
1 tbsp oil
Directions
1. Wash the fish fillets and pat dry.
2. In a bowl mix the ground wheat flakes and all the seasonings.
Pour the dry mixture onto a piece of foil or wax paper, and dip the
fillets into the seasoning, coating both sides. 3. In a heavy cast
iron fry pan heat the oil. Fry the fillets for 2
minutes on each side. Lay the fillets on a plate lined with a paper
towel, cover with another paper towel, and pat to remove excess oil.
Servings: 4 servings
Cajun Catfish Recipe brought to you by Recipe Ideas
Categories: Cajun; Fish; Seafood
The History of Recipes
Historians have found proof that recipes existed far back into the distant past, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, mostly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to historians are a few ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes prepared by the Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the chefs of Roman times made use of a good variety of spices and herbs, including a few that will be familiar to modern cooks for example basil, fennel and dill. Over the following few centuries, the powerful and rich houses strove to lay on the best banquets, and as a consequence, chefs and their recipes were greatly in demand. Even so, it was during the 1800s that fine cooking and cookery books became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes of the day. When we get to the 1900s, cook books were starting to become popular due to more people being able to read, more spare time and having more money. |
We hope you enjoy this Cajun Catfish recipe.
