Fried Catfish With Zippy Cornmeal Crust And R

The remedy is to turn back to the cross. Our Lord proved to us the redemptive power of suffering for His sake. But we have to choose it. We are constantly tempted to withdraw into self-protection and anger and defensiveness. But looking to the Lord moment by moment, we can embrace the cross with its pain and see Him use us to communicate more grace to people who aren’t even asking for it. We didn’t ask, and He suffered for us anyway. That kind of love was the only power that could get through to us. And it did.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Vegetables		Fish	6	Servings

INGREDIENTS

1	c	Mayonnaise
		Grated zest of 1 lemon
2	T	Chopped fresh parsley
2	T	Chopped dill pickle
1	T	Spicy Creole mustard
1	T	Drained capers, optional
1	t	Worcestershire sauce
1/4	t	Hot pepper sauce
1	c	All-purpose flour
4		Large eggs
1	c	Yellow cornmeal
3	T	OLd Bay Seasoning
1/2	t	Salt
1/2	t	Garlic powder
1/2	c	Vegetable oil
2	lb	Catfish filets
		Lemon wedges, for garnish

INSTRUCTIONS

Make the remoulade sauce: In a small bowl, stir together all the
ingredients until well mixed. Cover, and refrigerate for at least one
hour or overnight. Prepare the catfish: Get everything ready before
starting your fish fry: Place the flour on a plate. Beat the eggs  well
in a medium bowl. In a large bowl, whisk the cornmeal, Old Bay
Seasoning, salt, and garlic powder to combine. Heat the oil in a  large
skillet over medium heat until very hot but not smoking.  Preheat the
oven to 200. The procedure will go smoothest if you  reserve one hand
for dredging the catfish in the flour and dipping it  in the eggs, and
the other for coating in the seasoned cornmeal. In  batches, dredge the
catfish in flour, shaking off any excess. Dip the  catfish in the eggs,
coating on both sides. Then dredge the dipped  catfish in the seasoned
cornmeal, patting the coating so it will  adhere. Slip the coated
catfish into the oil, and cook over medium  heat, turning once, until
golden brown on both sides, about 5 minutes  total. Using a slotted
spatula, transfer the browned catfish to a  paper towel-lined baking
sheet to drain, and keep warm in the oven  while continuing with the
remaining catfish. Serve the catfish as  soon as possible, with the
remoulade sauce on the side. Garnish with  the lemon wedges.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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