Nashville Fried Catfish With Fried Pickles Recipe - Cooking Index
Nashville Fried Catfish With Fried Pickles Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1/2 cup | 31g / 1.1oz | Yellow cornmeal |
| 1/2 cup | 31g / 1.1oz | White cornmeal |
| 2 tablespoons | 30ml | Essence - plus |
| More for seasoning | ||
| = (see Bayou Blast recipe) | ||
| 2 | Eggs (large) | |
| 1/2 cup | 118ml | Milk |
| 1 teaspoon | 5ml | Salt |
| 6 | Catfish fillets - (6 to 8 oz ea) | |
| 2 cups | 474ml | Vegetable oil |
| Fried Pickles | ||
| 1 | Sliced dill pickles - (16 oz) | |
| 1 cup | 237ml | Buttermilk |
| 2 tablespoons | 30ml | Hot red pepper sauce |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1 cup | 62g / 2.2oz | Yellow cornmeal |
| 2 tablespoons | 30ml | Essence - plus |
| More for dusting | ||
| 4 cups | 948ml | Vegetable oil - for frying |
| Salt - to taste |
Combine the flour and 1 tablespoon of Essence in a shallow dish. In a second dish, combine the 2 cornmeals with the remaining Essence. In a third dish or bowl, beat the eggs with the milk and salt. Dredge the catfish 1 at a time first in the flour, then the eggwash, then the cornmeal, shaking to remove any excess.
Heat about 1 cup of the oil in a large, deep cast-iron skillet.
Fry the fish in batches and cook until golden brown on 1 side, 4 to 5 minutes. Turn and cook until golden on the second side and completely cooked through, 4 to 5 minutes. Remove and drain on paper towels. Season lightly with Essence. Add additional oil as needed and cook the remaining fish.
Serve hot with the Fried Pickles.
For the Fried Pickles: Drain the pickles in a colander, then spread on paper towels to drain completely. Combine the buttermilk and hot sauce in a bowl. In a separate bowl, combine the flour, cornmeal, and 2 tablespoons of Essence.
Heat the oil in a medium pot to 350 degrees.
Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter. Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes. Drain on paper towels, and season with Essence and salt, to taste. Repeat with the remaining ingredients. Serve hot.
This recipe yields 6 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F19) - from the TV FOOD NETWORK
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