Fried Catfish #1

Fried Catfish #1 Ingredients

4 lb Catfish fillets	Salt & pepper to taste
1 c Milk for soaking	2 ts Crab & shrimp seasoning
1/2 c Flour	Oil for deep- or pan-frying
1 1/2 c Cornmeal

Instructions for Fried Catfish #1

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 dont 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 375? oil, a few pieces at a time, until golden brown. Keep pieces warm in a 200? 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 . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

More like this...

Fried Catfish

Fried Catfish #2

Classic Fried Catfish

Un-Fried Catfish

Yaam Pla Dook (Crispy Fried Catfish)

Ingredient Insight - look inside this recipe

Cornmeal

Crab

Flour

Milk

Seafood Corn Shrimp Milk Seafood-Other

for flavor and categorization

Recent searches:   potatoes egg   sauce marchand de vin   boneless pork sirloin roast   endive ham   zuchinni casserole   party beverages   truffle oil pasta   chili spaghetti   wizz fizz   corned beef cabbage soup   low fat main dish   dream whip frosting   cream cheese powder   shrimp\   smoked salmon sushi rolls   ice box pudding   au ju   pot crock beef italian   penne ham   beef nacho