| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | American | Fish | 4 | Servings |
INGREDIENTS
| 4 | lb | Catfish fillets |
| 1 | c | Milk for soaking |
| 1/2 | c | Flour |
| 1 1/2 | c | Cornmeal |
| Salt & pepper to taste | ||
| 2 | ts | Crab & shrimp seasoning (commercial or see recipe) |
| Oil for deep- or pan-frying |
INSTRUCTIONS
This is the quickest way I know to enjoy the flavor of catfish. Soaking in milk makes the fish mild in taste and tender in texture. You don't necessarily have to deep-fry this one, though that is the most common method used in the South. I like it pan-fried just as well. It is a completely different dish. Cut the fillets into serving pieces of about 4 ounces each. Soak all the fish in the milk for 1 hour. Mix the flour, cornmeal, salt and pepper, and the crab and shrimp seasoning together. Drain the fish and dredge in the cornmeal mixture. Deep-fry in 375° oil, a few pieces at a time, until golden brown. Keep pieces warm in a 200° oven until all is complete, or pan-fry on both sides in a bit of oil or butter until the fish is lightly browned and done to your liking. Do not overcook catfish. Traditionally, deep-fried catfish was served with hushpuppies. I am convinced that you also need a great deal of very cold beer with this catfish fry. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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