Fried Catfish

Recipe Ingredients

		Seasoning Mix
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Cayenne pepper
1 tablespoon	15ml	Sweet paprika
2 3/4 teaspoons	13ml	Garlic powder
2 3/4 teaspoons	13ml	Black pepper
1 1/2 teaspoons	7.5ml	Onion powder
1 1/2 teaspoons	7.5ml	Dried oregano leaves
1 1/2 teaspoons	7.5ml	Dried thyme leaves
		Ingredients
2 1/2 cups	156g / 5.5oz	All-purpose flour - in all
1 1/2 cups	93g / 3.3oz	Cornmeal
1 1/2 cups	93g / 3.3oz	Corn flour - (see note)
1 cup	237ml	Milk
2		Eggs
1/4 cup	59ml	Creole mustard
3 lbs	1362g / 48oz	Freshwater catfish fillets
1		Vegetable oil for deep frying

Recipe Instructions

NOTE: Corn flour is available at many health food stores. These are great served with Hushpuppies. Fry the hushpuppies first and set aside while frying the catfish.

Combine the seasoning mix ingredients in a small bowl and set aside. In a pan (loaf, cake and pie pans work well) combine 1-1/2 teaspoons of the mix with 1 cup of the flour. In another pan, combine 2 tablespoons plus 1 teaspoon of the seasoning mix with the remaining 1-1/2 cups flour and the cornmeal and corn flour. In a third pan beat together the milk, eggs and mustard.

Cut the catfish fillets into pieces about 2 inches long, 1 inch wide and 1/4 inch thick. Reheat the oil used for the hushpuppies to 350F.

Meanwhile, sprinkle the remaining seasoning mix on each side of the fish fillets. Dredge the fillets in the flour first, then coat with the egg mixture, and then dredge in the cornmeal mixture, pressing the mixture firmly into the fish with your fingers; then pick up fillets and shake off excess coating.

Fry the fish in the hot oil until golden brown and crispy. Do not crowd. Drain on paper towels. Serve immediately with hushpuppies.

From Chef Paul Prudhomme's "Louisiana Kitchen"

Source:
from "Voila!" (Jr League of Lafayette, LA)

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