Dry your catfish filets with paper towels.
low oven.
FRIED CATFISH.
Rinse catfish fillets in cold water
salt, cornmeal, flour
Coat catfish with mixture
Let sit
BATTER:
In a medium bowl,
Wash catfish and pat dry with paper
Season catfish then submerge in buttermilk. Chill, covered, for at least 1 hour, to marinate.
Remove catfish fillets from buttermilk and discard marinade. Combine breadcrumbs with cornmeal, herbs and spices. Dredge fish fillets lightly in flour, shaking off excess. Dip in beaten eggs then coat in breadcrumb mixture.
Heat vegetable oil to 350\u00b0F. Fry fish fillets in oil until golden brown. Drain on paper towels. Serve.
Cut fish into filets or pan size pieces.
Mix egg and milk in bowl for batter.
Dip fish in egg batter and roll in mixture of meal, salt and pepper.
Deep fry in hot fat until brown.
Rinse catfish fillets; pat dry.
Refrigerate until ready to use.
Mix corn meal, flour and salt in large bowl.
Stir in milk, eggs, pepper sauce and 2 tablespoons vegetable oil until well blended.
Heat oil (2 to 3 inches) in Dutch oven to 375\u00b0.
Coat fish with corn meal batter, shaking off any excess.
Fry fish in batches for 5 to 8 minutes, or until golden brown.
Drain on paper towels.
Keep warm in a 275\u00b0 oven.
esired).
Dredge the cleaned catfish fillets in the milk, then
Wash the catfish fillets in cold water and
a deep fryer is actually best for these. Heat until hot
Heat oil (2 to 3 inches) in Dutch oven to 350\u00b0.
Rinse catfish and pat dry.
Refrigerate until ready to use.
Mix cornmeal, flour and salt in large bowl.
Stir in milk, eggs, pepper sauce and 2 tablespoons vegetable oil until well blended.
Coat fish with cornmeal batter, shaking off any excess.
Fry fish until golden brown, turning once, if necessary.
Drain on paper towels.
Keep warm in 275\u00b0 oven.
Blend eggs and milk.
Dip fish in egg batter and roll in corn meal.
Put fish in heavy frypan which has 1/8 inch melted fat (but not smoking).
Fry at moderate heat.
Cooking Time:
10 minutes (depending on size of fish).
Drain on paper.
ish with tartar sauce.
Recipe can be doubled.
Pat outside if fish with paper towel to remove extra moisture.
In shallow dish, combine all dry ingredients except flour.
Dip fish in buttermilk, shake off excess buttermilk and coat with flour.
Dip again in buttermilk, then coat with cornmeal mixture.
In large heavy skillet (cast iron is best), heat oil over medium-high heat until hot.
Fry fish about 5 minutes per side, depending on thickness, or until fish will flake away with a fork.
eavy skillet (cast-iron is best) until very hot but not
nd undesirable bits, lightly dry catfish.
Mix the corn meal
nd swish around.
Place catfish in water for approximately 30
Place the catfish pieces into a mixing bowl
bout five 5-7 oz. catfish fillets).
In a deep