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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fried Catfish Recipe

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This recipe for Fried Catfish, by , is from Our Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lee Stallings


1 C cornmeal
1 tbsp Granulated garlic
1 tsp onion powder
-1 tsp cayenne pepper
1 tsp white or black pepper
2 tsp salt adjust to taste
1 C buttermilk
4 6-ounce catfish fillets (cut in small chunks)

Tartar Sauce:
1 C mayonnaise
1 tbsp finely diced onion
-1 tsp mustard sauce
3 tbsp hot pepper relish
1 tbsp granulated garlic
Dash hot sauce
Salt and pepper to taste

For Tarter sauce combine everything mix well & refrigerate at least 1 hour

Preheat a deep-fryer to 375 degrees F or In a large, sauce pan pour vegetable oil - half way up.
In a large bowl mix together, cornmeal,garlic , onion powder, cayenne, salt and pepper.
If fish fillet too large cut into bite-sized pieces.
Dip each strip in buttermilk and lightly deep into the remaining corn meal.
Deep fry the fish in the fryer or saucepan a few pieces at a time, moving them around so they don't stick.
Fry until brown and crispy, about 3 to 4 minutes or more depending on the size.
These big chunks took about 6 minutes per side.
Remove from the fryer with a slotted spoon place on a cookie rack to ensure crispness..
Repeat with the remaining fillets and season the fish with lemon juice.
Serve with tartar sauce




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