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Name: Fried Catfish with Zippy Cornmeal Crust and R
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: Lemon wedges, for garnish; 1 c Yellow cornmeal; 3 tb OLd Bay Seasoning; 1/2 ts Salt; 1 c Mayonnaise; Grated zest of 1 lemon; 1/2 c Vegetable oil; 1 c All-purpose flour; 2 lb Catfish filets; 4 Large eggs; 1/2 ts Garlic powder; 2 tb Chopped fresh parsley; 1/4 ts Hot pepper sauce; 2 tb Chopped dill pickle; 1 tb Drained capers (optional); 1 ts Worcestershire Sauce; 1 tb Spicy Creole mustard

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INGREDIENTS

Lemon wedges, for garnish
1 c Yellow cornmeal
3 tb OLd Bay Seasoning
FISH
1/2 ts Salt
1 c Mayonnaise
Grated zest of 1 lemon
1/2 c Vegetable oil
1 c All-purpose flour
2 lb Catfish filets
4 Large eggs
1/2 ts Garlic powder
2 tb Chopped fresh parsley
1/4 ts Hot pepper sauce
SAUCE
2 tb Chopped dill pickle
1 tb Drained capers (optional)
1 ts Worcestershire Sauce
1 tb Spicy Creole mustard

Servings

INSTRUCTIONS

Make the remoulade sauce: In a small bowl, stir together all the ingredients until well mixed. Cover, and refrigerate for at least one hour or overnight. Prepare the catfish: Get everything ready before starting your fish fry: Place the flour on a plate. Beat the eggs well in a medium bowl. In a large bowl, whisk the cornmeal, Old Bay Seasoning, salt, and garlic powder to combine. Heat the oil in a large skillet over medium heat until very hot but not smoking. Preheat the oven to 200. The procedure will go smoothest if you reserve one hand for dredging the catfish in the flour and dipping it in the eggs, and the other for coating in the seasoned cornmeal. In batches, dredge the catfish in flour, shaking off any excess. Dip the catfish in the eggs, coating on both sides. Then dredge the dipped catfish in the seasoned cornmeal, patting the coating so it will adhere. Slip the coated catfish into the oil, and cook over medium heat, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spatula, transfer the browned catfish to a paper towel-lined baking sheet to drain, and keep warm in the oven while continuing with the remaining catfish. Serve the catfish as soon as possible, with the remoulade sauce on the side. Garnish with the lemon wedges.

NOTES

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Fried Catfish with Zippy Cornmeal Crust and R

Lemon wedges, for garnish
1 c Yellow cornmeal
3 tb OLd Bay Seasoning
 FISH
1/2 ts Salt
1 c Mayonnaise
 Grated zest of 1 lemon
1/2 c Vegetable oil
1 c All-purpose flour
2 lb Catfish filets
4 Large eggs
1/2 ts Garlic powder
2 tb Chopped fresh parsley
1/4 ts Hot pepper sauce
 SAUCE
2 tb Chopped dill pickle
1 tb Drained capers (optional)
1 ts Worcestershire Sauce
1 tb Spicy Creole mustard

Make the remoulade sauce: In a small bowl, stir  together all the ingredients until well mixed. Cover,  and refrigerate for at least one hour or overnight.      Prepare the catfish: Get everything ready before  starting your fish fry: Place the flour on a plate.  Beat the eggs well in a medium bowl. In a large bowl,  whisk the cornmeal, Old Bay Seasoning, salt, and  garlic powder to combine. Heat the oil in a large  skillet over medium heat until very hot but not  smoking. Preheat the oven to 200.      The procedure will go smoothest if you reserve one  hand for dredging the catfish in the flour and dipping  it in the eggs, and the other for coating in the  seasoned cornmeal. In batches, dredge the catfish in  flour, shaking off any excess. Dip the catfish in the  eggs, coating on both sides. Then dredge the dipped  catfish in the seasoned cornmeal, patting the coating  so it will adhere. Slip the coated catfish into the  oil, and cook over medium heat, turning once, until  golden brown on both sides, about 5 minutes total.  Using a slotted spatula, transfer the browned catfish  to a paper towel-lined baking sheet to drain, and keep  warm in the oven while continuing with the remaining  catfish.      Serve the catfish as soon as possible, with the  remoulade sauce on the side. Garnish with the lemon  wedges.

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Nutrition

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Serving Size: 1 Serving (420g)
Recipe Makes: 6 Servings

Calories: 845
Calories from Fat: 483 (57%)

Amt Per Serving		% DV

	Total Fat 53.6g	71 %
	Saturated Fat 8.5g	42 %
	Monounsaturated Fat 21.4g
	Polyunsanturated Fat 20.6g
Cholesterol 215.5mg		66 %
Sodium 957.8mg		33 %
Potassium 631.2mg		17 %
Total Carbohydrate 59.7g		18 %
	Dietary Fiber 3g	12 %
	Sugars, other 56.7g
Protein 32.5g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 845

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