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
ix all of the seasonings for the catfish. Coat each piece of
overed, in a warm place for about 1 hour or until
eep hot oil (375 degrees) for 10 to 20 seconds, or
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.
BATTER:
In a medium bowl,
esired).
Dredge the cleaned catfish fillets in the milk, then
he mixture forms a smooth batter over the shrimps and toss
Wash catfish and pat dry with paper
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.
Wash the catfish fillets in cold water and
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.
nd undesirable bits, lightly dry catfish.
Mix the corn meal
owl.
Add the catfish fillets and refrigerate for 2 hours, BUT
makes enough for about five 5-7 oz. catfish fillets).
In
Heat oven to 425\u00b0. Coat bottom of 13 x 9 x 2-inch pan with Crisco oil.
Combine cornmeal, pepper, garlic salt, lemon pepper and Cajun spice in large flat dish.
Combine egg and water.
Rinse fish.
Dip in egg mixture.
Coat with cornmeal mixture.
Place in pan.
Bake at 425\u00b0 for 22 to 25 minutes or until fish flakes easily when tested with fork.
Serve with tartar sauce if desired. Makes 4 servings.
Season catfish with Cajun seasoning, salt, and