Shanna's Southern Fried Fish Fry
. 1 cup all-purpose flour, more if needed
Pinch of cayenne pepper, more to taste
Salt and pepper
1/2 cup milk
Dash of Tabasco , more to
taste
1 cup fine yellow cornmeal, more if needed
1 1/2 pounds catfish or other firm white fish
12 oysters, shucked OR1 10-ounce jar medium
oysters, drained
2 quarts vegetable oil, for frying (more if needed)
1 large onion, very thinly slice
Combine the flour, cayenne, salt and pepper
on a plate and stir to mix.
In a shallow bowl, combine the milk with a dash or two of
Tabasco
.
Put the cornmeal in a third shallow dish. Cut each fish fillet into 2-4 even
pieces,
depending on their size. Dry the fish and oysters well on paper towels.
Heat about 2
inches of oil to 375°F in a deep-fryer. Toss the sliced onion in the seasoned
flour,
separating the rings and mixing to thoroughly coat. Shake off excess flour and
add the onions to the hot fat. Fry until crisp and brown, 1-2 minutes. Drain on
paper towels
and keep warm in a low oven.
Dust the catfish
pieces with seasoned flour, shaking off excess.
Dip them in the milk, allowing excess to drip off, then thoroughly
coat them in cornmeal. Shake off excess cornmeal and add the fish to the hot oil
. Fry, turning once or twice, until golden and crisp, 5-7 minutes.
Drain on paper towels and keep warm in the oven. Repeat with the oysters, frying
them 2-3 minutes.
Arrange the fish and oysters on a large platter, pile the onions on top in
the center and pass the dipping sauce separately Seafood Sauces
Seeking order within means coming to grips with the craziness
you've been too distracted to do anything about. When we establish order within,
external order will become a visible reality in our daily round.
- Sarah Ban Breathnach