Lake Bruin Catfish Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup flour
1 1/2 cups yellow cornmeal
Salt (to taste)
Pepper (to taste)
Whiff of red pepper
2 to 3 eggs, beaten (with a little milk added)
2 1/2 lbs. fresh catfish, sliced
2 - 3 lemons
1 large bottle vegetable oil
Red sauce or ketchup for accompaniment
Lemon wedges for garnish
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Directions: |
Directions:In a deep bowl, mix the flour and cornmeal (yellow looks prettier), and then add the salt and both peppers. Pour eggs with milk into a flat bowl for easy dipping. Lay catfish over wax paper or paper towels. Squeeze lemon juice over fish (fleshy side). Let set for about 5 minutes.
In a large deep pot (iron Dutch oven is the perfect vessel), add oil which should reach half-way up -- to just above half -- of the pot. Heat oil slowly to a high temperature until the oil starts to ripple to a slow boil.
Dip the fish into the beaten egg, then roll well in the cornmeal mixture. Drop immediately into the hot oil, one at a time. By the time you have rolled another catfish in the egg, then cornmeal mixture, the first one is done (about 5 minutes frying time for each catfish). Remove to drain on paper towels.
Have a heated platter in the oven to transfer fish to, and cover lightly with foil to keep the heat in (don't cover and seal). Serve with ketchup or red sauce and lemon wedges. |
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Personal
Notes: |
Personal
Notes: When we lived in Monroe, Louisiana, we had friends who had a camp on Lake Bruin, and we spent many happy times there. This is where the girls learned to water ski and we all went fishing. If you wanted supper, you had to catch it at 6:30 in the morning! My fish were always so small that Henry Biedenharn, who owned the camp, named them "Mavis' Minnows"!
At the end of the day, we'd gather in a big room full of card tables and rocking chairs (photo above) to play cards share stories and chit-chat until the wee hours.
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