This classic recipe for Southern fried catfish is dredged into a slice of seasoned cornmeal, seasoned and fried until tender on the inside and golden brown and crunchy on the outside. Serve this delicious fried fish with fried shrimp and top with lemon wedges, tartar sauce, and coleslaw, just in case!
*ingredients:
°2/3 cup yellow cornmeal
°1/4 cup all-purpose flour
°1 1/2 teaspoons seasoned salt to 2 teaspoons/flour taste corn seasoned and adjusted
°1/2 teaspoon black pepper
°1/2 tsp cayenne pepper
°1/2 tsp lemon pepper
°1/4 tsp paprika
°2 L eggs
°2 tsp hot sauce
°1 pound catfish fillet
* Methods :
In a brown bag or ziplock bag, add the cornstarch, flour, salt, pepper, cayenne pepper, lemon, and paprika and shake together.
In deep pie plate , shallow bowl, whisking eggs also hot sauce.
Add each fillet to the eggs beaten on both sides, then add to the cornmeal bread and shake well to coat. Place the steak on the coated baking tray. Repeat with each slice.
Let the fish rest for 10-15 minutes in the refrigerator, then remove it.
In a large Dutch oven, saucepan, or deep skillet, pour about 4 inches of oil and heat it over medium-high heat until the temperature is about 340 degrees.
Working in batches, saute the fillets until golden brown, then remove and drain on wire racks or paper towels.
Refrigerate for 5-10 minutes, then serve with lemon and chopped parsley.
Enjoy !
