INGREDIENTS

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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