"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Jack's Fried Catfish Recipe

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This recipe for Jack's Fried Catfish, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jimmy/Melissa Lambert
Added: Saturday, January 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 (4 - 6 oz) catfish fillets
2 C milk
2 C yellow cornmeal
1 T seasoned salt
2 t pepper
1/2 t onion powder
1/2 t garlic powder
1 t salt
vegetable oil

Directions:
Directions:
Place catfish fillets in a single layer in a shallow dish; cover with milk. Cover and chill 1 hour.

Combine cornmeal and next four ingredients in a shallow dish.

Remove catfish fillets from refrigerator and let stand at room temperature 10 minutes. Remove from milk, allowing excess to drip off; discard milk. Sprinkle catfish filets evenly with 1 teaspoon salt.

Dredge catfish fillets in cornmeal mixture, shaking off excess. Pour oil to a depth of 1 1/2" into a large skillet; heat to 350. Fry fillets, in batches, about 3 - 4 min. on each side or until golden brown. Drain on wire racks over paper towels.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Recipe came from the Southern Living 2004 Annual Recipe cookbook.

 

 

 

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