To soak, dredge, and fry the catfish, you'll need milk (or buttermilk), hot sauce (we like a Louisiana hot sauce for this), vegetable oil, cornmeal, Cajun seasoning, lemon pepper seasoning, salt ...

1 large tomato, thinly sliced. 1. In a shallow dish or bowl, whisk together the buttermilk, 2 tablespoons of the mustard, 2 teaspoons of the hot sauce and 1 teaspoon of the Cajun seasoning.

In celebration of National Catfish Day on Monday, June 24, The Cajun Market at Bourbon Street Bar & Grill is preparing the finny friends three different ways at a price that can’t be beat.

HOUSTON – D’Ambria Jacobs - better known as Chef Dee stopped by Houston Life to share one of her favorite Cajun dishes - blackened catfish with swamp sauce.. Chef Dee was part of Food Network ...

Cajun Catfish House was opened in May 1973 by Lachney’s and Ramos’ aunt the late Barbara Belgard and her then-husband the late A.L. Belgard in an old three-bedroom family house down the road ...