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
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|Serving Size: 1 Serving (497g)|
|Recipe Makes: 4|
|Calories from Fat: 313 (43%)|
|Amt Per Serving||% DV|
|Total Fat 34.8g||46 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 211.8mg||65 %|
|Sodium 283.9mg||10 %|
|Potassium 1405.1mg||37 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 25.7g|
|Protein 73.2g||105 %|
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Calories per serving: 736
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