Dry your catfish filets with paper towels.
Wash the catfish fillets in cold water and
salt, cornmeal, flour
Coat catfish with mixture
Let sit
hour. In a pie pan, combine the flour, cornmeal and
In
a
food processor, place 3/4 cup of pecans.
Add 1/4 cup flour,
grind
until
it becomes powdery (not too long, or else the nuts will cook
from
the heat of the machine).
Place an 8 ounce catfish fillet
in flour, take off excess flour, dip in egg mixture, then in pecan flour.
In skillet (medium heat), place 3 ounces of cooking
oil;
heat.
Place
catfish
in pan, turn
over when browned;
cook
until
tender,
about
4
to
5 minutes.
Place catfish fillets in buttermilk in shallow dish. Refrigerate 30 minutes.
Remove catfish from milk; sprinkle with salt.
Dip in cornmeal to coat both sides.
Heat oil in a large skillet over moderately high heat.
Add catfish.
Reduce heat to moderate; turn fish over carefully; cook 3 minutes or until browned and cooked through.
Carefully transfer to serving plates.
nto a medium bowl. Dip catfish filets into milk and hold
low oven.
FRIED CATFISH.
Rinse catfish fillets in cold water
Wash catfish and if inside skin has dark areas, cut off. Sprinkle fish with generous amount of lemon juice.
Salt and pepper and set aside.
Mix remaining salt, pepper, cornmeal and flour. Pour enough oil for about 3-inches in bottom of 3-quart saucepan. Roll catfish in cornmeal mixture and drop into hot fat.
Brown and drain on paper towels.
Extra cornmeal mixture may be needed.
If fish are too large, cut in half.
Combine corn meal and seasonings.
Roll fish in seasoned meal. Shake off excess meal and place in a single layer in hot oil in a 12-inch frypan.
Fry at moderate heat until well browned, turning to brown both sides, about 4 minutes on each side.
Remove from pan with a slotted spatula and drain on paper towel. Garnish with lemon wedges and serve with slaw and corn bread or hush puppies. Serves 6.
lace flour in a shallow pan.
Place the almondine breading
Cut catfish in pieces, 2 x 1-inch.
In first pan, put 1 cup flour and 1 1/2 teaspoons seasoning mix.
In 2nd pan, combine milk, eggs and brown mustard.
In third pan, combine 2 tablespoons plus 1 teaspoon seasoning mix with 1 1/2 cups flour and cornmeal.
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.
oz. catfish fillets).
In a deep frying pan or pot
Place catfish into a shallow bowl or
callions. Serve immed over the pan fried rice noodles. Remove the curry
esired).
Dredge the cleaned catfish fillets in the milk, then
If catfish are frozen, thaw them in a bowl of milk.
When thawed pat dry and season with salt and pepper to taste.
Pour cornmeal into a paper bag and drop the catfish one piece at a time into the bag. Shake the bag to completely coat the catfish.
Fry in a deep frying pan until golden brown.
Drain well and serve hot.
et aside.
Rinse the catfish fillets, and pat dry. In
side.
In a cake pan, combine 1-1/2 Tsp