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Starting with a fillet from a good size cat (5-6lb). Trim all fat from belly side and back. Trim out the dark strip from the side. Now by cutting crosswise (not lengthwise) cut the fillet into 1/4inch strips. What you should have is a bunch of pieces about 1" X 4" X 1/4" thick. By having the fish cut up so thin it fries up quick and crisp.
Breading:
1 cup cornmeal
1 tbs lemon pepper
1 tsp onion powder
1/2 tsp garlic powder
Shake fillet pieces in breading and deep fry in hot grease until golden brown
corn meal (yellow or white)
Lawry's Seasoned Salt (to taste)
ice water
catfish (fillets or whole)
peanut oil for frying
Before you do anything else, put the catfish into the ice water to
get really cold before you fry it.
Pour some cornmeal into a pie plate or onto a piece of waxed paper
and season to taste with Lawry's Seasoned Salt. Heat oil to 350
degrees F, or until a drop of water flung into the pan (be careful!)
pops immediately. (For the best results, deep-fry the fish: put
enough oil into the pan to cover the fish completely.)
Remove the fish from the ice water and pat dry with paper towels.
Dredge in the cornmeal mixture and immediately put into the hot
oil. Fry until golden brown, drain on paper towels, and serve hot.
Fresh catfish fillets
2 eggs per pound of fish
matzoh meal or plain flour
salt and pepper
some dried herbs such as oregano
cooking oil
In a large bowl, beat several eggs. The bowl should be large enough
to put an entire piece of fish into. Start with 2 eggs per pound
of fish and add to it if necessary.
Take another bowl or a dinner plate with an edge to it. Add in
matzoh meal or plain flour. Add salt and pepper to taste and I also
like to add some dried herbs such as oregano. Mix with a fork.
Heat a frying pan with cooking oil. The best pan will have a large
flat bottom and deep sides.
Dip the fish into the egg, coat it all over and lift out of the
egg to drip for a second or two. Put the wet fish into the flour
and coat on both sides. Put into the pan. Repeat for as much fish
as will fit into the pan. When the fish is brown on the bottom,
flip. You want the fish to be brown on both sides but also cooked
all the way through. You may have to turn the fish a couple times
to cook it all the way but not burn it. When done, put cooked fish
on a plate with a paper towel on it. Add more oil and when heated,
repeat the process until you are done cooking all the fish.
Use the extra flour and egg to make pancakes. You may have to add
a bit of water or flour or even an extra egg to get the amounts
right. You want the texture to be thick but still in one piece
(liquid-like). Put one spoonful at a time in the hot pan and cook
briefly on each side. These are what you eat while you're still
running around in the kitchen getting dinner ready and the table
set. If you want to share them with people who haven't helped you
cook, make sure they are still hot. They aren't good cold.
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