Crisp-fried catfish _sl_
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Water |
| ¼ | cup | Vinegar |
| 3 | tablespoons | Salt |
| 6 | (10 to 12 oz each) catfish cleaned and dressed | |
| 1½ | cup | Cornmeal |
| ½ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Onion powder |
| 1 | teaspoon | Seasoned salt |
| Vegetable oil | ||
| 1 | medium | Onion; sliced (optional) |
| Parsley sprigs; (optional) | ||
| Lemon slices (optional) | ||
Directions
Combine first 3 ingredients in a large bowl. Soak catfish in vinegar mixture 4 to 5 hours in the refrigerator.
Combine cornmeal and next 4 ingredients in a plastic bag, shaking to mix. Add catfish, one at a time, and shake until completely coated. Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 375 F. Fry catfish 4 minutes on each side or until golden brown.
Drain well.
If desired, dredge onion slices in cornmeal mixture; fry in hot oil until golden brown. Drain well. Serve immediately. If desired, garnish with parsley sprigs and lemon slices. [Catfish is also good with lemon juice sprinkled from the slices].
NOTE by Jeff: Gotta have Hush Puppies! Recipe from E.G. Dosier of North Carolina. Printed in "Southern Living" May, 1988. "Take Pride in Southern Fried". Page 100. Typos by Jeff Pruett. Submitted By JEFF PRUETT On 05-11-95