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2 1/2 lbs. catfish fillets, skinned and cut in half if large
1 1/2 cups finely ground white or yellow cornmeal
1 tsp. ground pepper
1/2 tsp. cayenne (optional)
oil for deep frying
seafood or tartar sauce
1 tsp. salt
milk
Wash and thoroughly dry fillets; place in a bowl with milk to cover and set aside. Mix
cornmeal and seasonings together in a pie plate. One at a time, remove fillets from
milk and coat evenly with cornmeal mixture. Arrange on wax paper and dry in refrigerator
for 1 hour. Fry fish in oil at 375 degrees F., a few at a time, about 3 minutes on each side,
until brown. Drain well on paper towels, remove to a large platter and keep hot by placing
in a 200 degree F. oven. Serve your favorite seafood sauce or tartar sauce. Serves 6.
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