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
Place the catfish pieces into a mixing bowl
60 degrees F.
Rinse catfish fillets; pat dry with paper
Prepare Spicy Seasoning Mix. Store in airtight
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.
esired).
Dredge the cleaned catfish fillets in the milk, then
Wash the catfish fillets in cold water and
Blackened Catfish.
Season fish liberally on
ish with tartar sauce.
Recipe can be doubled.
nd undesirable bits, lightly dry catfish.
Mix the corn meal
nd swish around.
Place catfish in water for approximately 30
bout five 5-7 oz. catfish fillets).
In a deep
onreactive bowl.
Add the catfish fillets and refrigerate for 2
Sprinkle catfish with salt and pepper on both sides.
Beat eggs with milk in shallow dish.
Dip catfish in egg mixture; roll in cornmeal.
Fry catfish in 1/8-inch hot shortening in heavy skillet.
Fry over medium heat until brown on both sides; drain on absorbent paper.
Serve immediately.
Season catfish with Cajun seasoning, salt, and
refrigerate 1-2 hours.
CATFISH:
Soak fillets in 1
Heat oil in a 10 inch cast iron skillet to 350\u00b0F.
Combine all (DRY) ingredients in a large bowl.
Dip cat fish in cold water, then coat with Dry mix.
Place Cat fish in hot oil carefully not to burn your self, (do not over crowd fish).
Fry till golden brown (about 5 to 10 minutes), remove to drain on paper towels.
Serve with TarTar sauce and lemon wedges on the side.
Suggested side dishes, Fried Potatoes& Onions,and Golden Hominy and Hush Puppies.
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.