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Fried Catfish Recipe

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

Contributor:  
Contributor:  

Added: Monday, October 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. fresh catfish fillets, preferably small
3 Tbs. yellow mustard
2 Tbs. lemon juice
1 tsp. Worcestershire sauce
2 tsp. Louisiana hot sauce (the new mild version of Tabasco, or Crystal)
1 Tbs. juice from a jar of dill pickles
1 cup corn meal
1 cup corn flour
1 Tbs. salt
1/2 tsp. granulated garlic
Peanut oil for frying

Directions:
Directions:
Wash the catfish, and if necessary remove skin and any remaining bones. Unless the catfish is very small, cut the fillets on the bias, with the edge of the knife slanted from the perpendicular, into strips about an inch wide. Blend the mustard, lemon juice, Worcestershire, hot sauce and pickle juice in a bowl. Put the catfish fillets into the bowl toss them to coat with the marinade. Allow to marinate for about a half hour, refrigerated. In a large, rounded bowl, combine the corn flour, corn meal, salt and granulated garlic with a fork. Put four to six pieces of catfish in the bowl and, agitating the bowl, coat the catfish well with the mixture. Heat the oil to 375 degrees. When it's ready, put five or six pieces of catfish in and cook to the proverbial golden brown. Remove with a slotted spoon. Drain on paper towels. Serve with cocktail and/or tartar sauce and hot sauce.

Number Of Servings:
Number Of Servings:
Serves two to four.
Personal Notes:
Personal Notes:
In my opinion no catfish you ever make will ever be as good as catfish rolled in cornmeal and deep-fried. As simple as that. If you want to give it a boost, marinate it in something. Unfortunately, the catfish you find in the store is almost certainly farm-raised and usually raised to a size much larger than optimum. The most important thing about good fish frying is keeping the oil at 375 degrees. Use a fat thermometer to monitor this. Get the kind with the metal probe instead of the glass type. Use a black iron skillet with an inch of oil or a deep Dutch oven with a couple of quarts of oil or a good electric fryer.

 

 

 

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