°3 pounds of catfish fillets
° 2 tablespoons Cajun seasoning (such as Tex Joy® All Purpose), or to taste
° salt & ground black pepper
° ½ (16 ounce) package saltine crackers, crumbled
° 1 package (2.45 ounces) sliced almonds
° 2 beaten eggs
° 2 c of milk
° 1 t pressed garlic
° 1 liter peanut oil, for frying
*Step by step
Season catfish with Cajun seasoning, salt and black pepper. Refrigerate fillets 1 to 3 hours.
Combine crackers and almonds in a large, wide bowl. Combine milk, beaten eggs and garlic in a separate bowl.
Soak the catfish fillets in the milk mixture for 5-10 minutes.
Heat peanut oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
Gently press catfish fillets into cracker mixture to coat completely; shake to remove any loose breading.
Fry fillets in hot peanut oil until tender and float in oil, about 5 minutes.