Fried catfish #1

Yield: 4 Servings

Measure Ingredient
4 pounds Catfish fillets
1 cup Milk for soaking
½ cup Flour
1½ cup Cornmeal
\N \N Salt & pepper to taste
2 teaspoons Crab & shrimp seasoning (commercial or see recipe)
\N \N Oil for deep- or pan-frying

This is the quickest way I know to enjoy the flavor of catfish. Soaking in milk makes the fish mild in taste and tender in texture. You don't necessarily have to deep-fry this one, though that is the most common method used in the South. I like it pan-fried just as well. It is a completely different dish.

Cut the fillets into serving pieces of about 4 ounces each. Soak all the fish in the milk for 1 hour. Mix the flour, cornmeal, salt and pepper, and the crab and shrimp seasoning together. Drain the fish and dredge in the cornmeal mixture.

Deep-fry in 375ø oil, a few pieces at a time, until golden brown. Keep pieces warm in a 200ø oven until all is complete, or pan-fry on both sides in a bit of oil or butter until the fish is lightly browned and done to your liking. Do not overcook catfish.

Traditionally, deep-fried catfish was served with hushpuppies. I am convinced that you also need a great deal of very cold beer with this catfish fry.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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