Fried Catfish
Ready In: 30 mins
Serves: 4-6
Ingredients
Seasoning Mix
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
- 1 tablespoon sweet paprika
- 1 tablespoon garlic granules
- 1 tablespoon fresh ground black pepper
- 1 1⁄2 teaspoons onion powder
- 1 1⁄2 teaspoons dried oregano leaves, lightly crushed
- 1 1⁄2 teaspoons dried thyme leaves, lightly crushed
Catfish
- 2 1⁄2 cups unbleached flour, divided
- 1 1⁄2 cups cornmeal
- 1 cup cornflour (available at health food stores) or 1 cup masa harina (Mexican corn flour)
- 1 cup milk
- 2 eggs
- 1⁄4 cup creole mustard (or brown mustard)
- 2 -3 lbs catfish fillets, trimmed,rinsed,patted dry,and cut in 1 x 2 inch pieces
- peanut oil or canola oil (for deep frying)
Directions
- Thoroughly combine seasoning mix ingredients in a small bowl and set aside.
- In a cake pan, combine 1-1/2 Tsp of the mix with 1 cup flour.
- In another pan, combine 2 Tbsp 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.
- Reheat the oil used for the hushpuppies to 350 degrees F.
- Meanwhile, sprinkle the remaining seasoning mix on both sides of the fish fillets, and let set for at least 5 minutes.
- Dredge in flour first, then coat with egg mixture.
- Dredge in cornmeal mixture, pressing the mixture firmly into the fish with your fingers.
- Shake off excess coating.
- Fry the fish in hot oil until browned and crisp.
- Do not crowd while cooking.
- Drain on paper towels.
- Let oil reheat to 350 degrees F before cooking next batch.
- Serve immediately with hushpuppies.
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