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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Almost all southern recipes are what is typically called soul food. My dad was a great cook, he often cooked for his soldiers while in the war in Vietnam. He loved cooking for crowds and I remember during the catfish tournaments he would help with frying all the catfish at the fish fry's. They would serve this along with huge pots of creamed corn- which I as a child helped to shuck fresh from the owners farm that day. Lots of watermellon and coleslaw, cucmber salads and all the summer picnic foods- WOW the memories that brings back. Ingredients:
1 1/2 lbs catfish (fillets) |
salt |
pepper |
2 eggs, beaten |
1/2 teaspoon lemon juice |
1 teaspoon garlic powder |
1/4 teaspoon cayenne pepper |
1/2 cup flour |
1/2 cup cornmeal |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon onion powder |
peanut oil (for frying) |
hot sauce or tartar sauce, for serving |
Directions:
1. wash and drain well fillets.
2. season fillets with salt and pepper.
3. mix eggs with lemon juice, garlic powder, and cayenne pepper.
4. in a recatngluar type dish for dredging mix flour, cornmeal, salt, pepper.
5. dip fillet in egg then flour making sure to get a really good coating on the fish, pat the flour in to get a good seal- if desired do it twice to get a heavy coating on.
6. we use a long cast iron frying pan that covers two burners on the stove to fry but you can fry outside or in a deep fryer using peanut oil which withstands higher heats. heat your oil very hot.
7. fry a few fillets at a tme until golden brown and let drain on paper towels or brown paper bags.
8. serve with tartarsauce, lemon juice and hot sauce if sesired.
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