Fried Catfish With Zippy Cornmeal Crust And R

Recipe Ingredients

		Sauce
1 cup	237ml	Mayonnaise
		Grated zest of 1 lemon
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Chopped dill pickle
1 tablespoon	15ml	Spicy Creole mustard
1 tablespoon	15ml	Drained capers - (optional)
1 teaspoon	5ml	Worcestershire sauce
1/4 teaspoon	1.3ml	Hot pepper sauce
		Fish
1 cup	62g / 2.2oz	All-purpose flour
4 cups	792g / 27oz	Eggs (large)
1 cup	62g / 2.2oz	Yellow cornmeal
3 tablespoons	45ml	Old bay seasoning
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Garlic powder
1/2 cup	118ml	Vegetable oil
2 lbs	908g / 32oz	Catfish filets
		Lemon wedges - for garnish

Recipe 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 200F

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.

Source:
Black Family Reunion Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.