| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Dutch | 1 | servings | |
INGREDIENTS
| 1 | c | Whole wheat flour |
| 1 | c | Yellow corn meal |
| 1/2 | ts | Chile powder; (up to 1) |
| 4 | tb | Lowrey's Season Salt |
| 2 | Good shakes of garlic powder | |
| 1 | ts | Old Hickory Smoke salt |
| 1/2 | ts | Celery Powder |
| 2 | lb | Fresh catfish filets; cut into 1" X 2" chunks or strips |
| 1 | lg | Onion; coarsely chopped |
| Couple handsful of fresh green Tepins; Bolivians and cayennes * |
INSTRUCTIONS
DRY INGREDIENTS FISH * whole, with stems still on. (or other larger fresh green chiles in coarse chunks) I tried something interesting this week. Fried some fresh catfish as follows: Mix all dry ingredients above in a bowl. Cut up filets into chunks and pat extra water off with paper towels. Spritz with lemon juice. Roll in dry mix, one chunk at a time while filets are still damp. (If you throw 'em all in together they make a gluey mess.) Heat cooking oil over the grill outside (keeps odors out of the house) in a deep dutch oven W/ lid available. Oil should be 2" deep and hot enough to bubble a fish chunk when dropped in. Add fish to hot oil, don't crowd them too much. When the first fish chunk floats up, add a few chiles and onion chunks. Put the lid on. Remove all when fish is golden brown and mostly floating (mine took about 5 minutes, check fish for texture if unsure). Divvy up onions & chiles so each batch of fish gets some. Drain on paper towels. Consume fish with chiles (salted a little) and onions. We had a group of non-CH teenagers at the house while I was doing this--they had already eaten supper-- and the fish was disappearing as fast as it cooled enough to eat. The chiles and onions were also excellent, and imparted a subtle flavoring to the fish. Keeping the grease hot helps keep the dry mix on and the fish is not greasy-tasteing. Highly recommended. Posted to CHILE-HEADS DIGEST by Calvin Donaghey <gdonaghey@bitstreet.com> on Jun 19, 1999, converted by MM_Buster v2.0l.
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