Sunday, 17 September 2017

PREPARE: Deep Fried Catfish Fillets

Prep: 25 mins,

Cook: 25 mins

Pax: 4 Servings

This catfish recipe uses a simple cornmeal coating. The fish is deep fried to perfection and served along with the optional hush puppies.

The fried fish is kept warm in a 200° F oven while the hush puppies are fried.

Ingredients

- 3 to 4 catfish fillets (about 1 to 1 1/4 pounds)

- 3/4 cup cornmeal

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1 cup self-rising cornmeal mix

- 1/2 cup self-rising flour

- 1/2 teaspoon salt

- 1 teaspoon sugar

- 1 large egg slightly beaten

- 1 cup buttermilk

- 1 to 2 tablespoons green onion finely chopped

- 1 dash black pepper

Directions

- Heat the oven to 200° F. Place a rack in a rimmed baking sheet.

- Cut each catfish fillet in half crosswise.

- Combine the cornmeal, salt, and pepper in a shallow dish.

- Dredge the fish fillets in the cornmeal, patting to make the cornmeal cling to the fillets.

- Drop the fillets in deep hot oil at about 370°. Cook 5 to 10 minutes, or until crisp and brown.

- Remove to the rack in the baking pan and place in the preheated oven to keep warm while you fry the remaining catfish and the hush puppies.

- Serve with slaw, ketchup, and hush puppies.

- In a mixing bowl, combine 1 cup of self-rising cornmeal mix with the self-rising flour, 1/2 teaspoon of salt, and sugar.

- Add the beaten egg and enough buttermilk to make a thick batter. I start with about 3/4 cup. The batter should drop slowly but easily from a spoon.

- Add the green onion and freshly ground black pepper to the batter.

- Drop into the hot fat and fry for about 2 to 3 minutes, turning frequently, or until golden brown.

- Drain on paper towels and keep warm with the catfish while you finish frying the remaining hush puppies.

Serving Suggestions

- Classic Tartar Sauce for Fried Fish or Shrimp

- Creamy Coleslaw



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