Recipe by 3KillerBs
Go south for a winter vacation without leaving your kitchen! The brightness of lime combines with just enough cayenne heat to set this twist on a southern favorite apart from the ordinary fish dinner. Put on some beach music and start cooking.
Top Review by kiwidutch
5 excellent stars! DH made this and it was not only interesting but very very tasty indeed. In fact I wasn't sure if he would like this kind of recipe at all, but he couldn't stop raving about it, so it's a winner in our house! We had an unexpected guest for dinner who loved this too... With 3KillerB's permission I made this without using specifically catfish, using a firm white fish instead and it turns out wonderfully! Please see my rating system: 5 excellent stars for an unexpected hit that DH has asked us to repeat again soon! A very tasty way to serve fish, we took a gamble in the PRMR game and didn't regret it. Thanks!
- 2 -3 lbs catfish fillets or 2 -3 lbs catfish nuggets
- 2 key limes (or 1 regular lime)
- 1 teaspoon cayenne chili pepper flakes (aka crushed red pepper)
- 2 tablespoons vermouth
- 1⁄2 cup milk
- 1 egg
- 1 cup flour, divided
- 1 cup yellow cornmeal
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon chili powder
- 1⁄4 teaspoon cumin
- salt and pepper
- canola oil
- olive oil
Directions See How It's Made
- Combine the catfish with the zest of one lime, the juice of both limes, the cayenne flakes, and the vermouth. Let marinate about 1 hour.
- Drain catfish well.
- Heat 1/2 an inch of oil, half olive and half canola, in a skillet on medium to medium high. (When ready a drop of water will sizzle but the oil won’t be hot enough to smoke).
- Beat egg into milk in a shallow bowl.
- Combine 1/4 cup flour with salt and pepper to taste.
- Combine remaining dry ingredients in a plastic bag.
- Dip each piece of fish into the flour then into the egg/milk mixture. Shake in breading bag until well coated.
- Fry pieces in the hot oil until the first side is browned. Do not crowd the pieces in the pan. Turn and brown the other side. Repeat until all batches are done.
- Serve with hot sauce, additional cayenne pepper flakes, lime wedges, and lemon wedges available at the table.
- I suggest completing the meal with baked sweet potatoes and cole slaw.
- Note: Today’s farm-raised catfish is almost never muddy-tasting, but if yours is wild-caught the lime and vermouth marinade will eliminate the problem.