1 lb catfish fillets
Salt & pepper
1 tbs water
1 egg
1 tbs flour
Cornmeal
Oil
Sprinkle fish with salt & pepper on both sides. Mix water, egg and flour
together; beat thoroughly.
Dip filets in batter to coat all over. Dredge in cornmeal. Let filets rest 5-10
mins.
Melt oil to about 1/4" deep, fry a few fillets at a time over moderate
heat, turning once
to brown evenly.
Fried Catfish
4 catfish
filets
1/4 cup flour
1/2 cup corn
meal
1 teaspoon salt
1 teaspoon Creole
seasoning
3/4 milk
1/2 teaspoon
paprika
1/2 teaspoon black pepper
oil
Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour,
salt,
Creole Seasoning, paprika and pepper together in a shallow dish. Pour the milk
into a
second shallow dish. Dip the fillets into the milk and then into the cornmeal
mixture,
coating them well and shaking off any excess.
Heat half the oil in a skillet over medium heat, and fry 2 of the fillets
for
3 to 4 minutes on each side, until the fish flakes easily when tested with a
fork.
Transfer the fillets to a serving platter and keep warm.
Whatever you want too much you can't have, so when you really want something,
try to want it a little less.
- Joel Rosenberg
Don't be so humble, you're not that great.
- Golda Meir