Our mid-month recipe this week is a delicious Fried Catfish. Flaky, golden-brown, and crispy, this catfish will hit every taste bud imaginable.
Side suggestions: Southern greens, sauteed cabbage, or a zesty coleslaw.
Stoney Wines' Pairing: 2017 The Sons We Bear Pinot Gris, Van Duzer Corridor (Willamette Valley)
Southern Fried Catfish
INGREDIENTS
- 2/3 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 1/2 tsp seasoned salt up to 2 teaspoons/ taste the seasoned cornmeal and adjust
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp lemon pepper
- 1/4 tsp paprika
- 2 large eggs
- 2 tsp hot sauce
- 1 lb catfish fillets
- lemon wedges, tartar sauce, and hot sauce for serving
DIRECTIONS
- In a brown bag or Ziploc bag, add cornmeal, flour, salt, pepper, cayenne, lemon pepper, and paprika and shake together.
- In a deep pie plate or large shallow bowl, whisk together eggs and hot sauce.
- Add each filet into beaten eggs on both sides then add to the cornmeal breading and shake liberally to coat well. Place the fillet on the coated baking sheet. Repeat with each fillet.
- Let fish sit for about 10-15 minutes in the refrigerator then remove.
- In a large dutch oven, pot, or deep fryer, pour in about 4 inches of oil and heat over medium-high heat until the temperature reaches approximately 340 degrees.
- Working in batches, fry fillets until golden brown then remove and drain on racks or paper towels.
- Cool for 5-10 minutes then serve with lemon and chopped parsley.
Recipe provided by Grandbaby Cakes https://grandbaby-cakes.com/fried-catfish/
