| Status Approved |
| Name | Southern Fried Catfish |
| Category | African, American, Fish & Seafood |
| Serves/Yields | 4 to 6 servings |
| Source | Kate's own |
| Difficulty | Easy |
| Prep. Time | 15 minutes |
| Cook Time | About 20 minutes total |
| Introduction |
| Catfish fries were always a fun time in my family. The men would go out and catch a mess of catfish, everyone inspected the bounty laid out on wet burlap bags on the lawn as the men cleaned them. Among salads and fresh fruit, cornbread and iced tea, they were eaten as quickly as they were cooked. |
| Ingredients |
| 11/2 pounds catfish fillets
1/4 cup all_purpose_flour
1 cup yellow corn_meal
1/2 tsp creole_seasoning
Sea_salt
Freshly ground black pepper
1/2 tsp onion_powder
1 quart peanut oil for frying |
| Directions |
| Step: 1 | Rinse fish and lay on paper towels. Sprinkle with sea salt on both sides.
Combine flour, cornmeal and remaining seasonings in a bowl.
Dredge each fillet in the cornmeal mixture and set aside on a plate.
Place wire racks (cookie cooling racks work well) on cookie sheets with sides.
Place in a warm oven to drain the fillets and keep them warm. |
| Step: 2 | In a heavy deep skillet such as a cast iron fryer or dutch oven, add the peanut oil to about four inches deep. Heat the oil over medium high heat Peanut oil has a high smoke point, so test the heat with a bread cube, it should fry up golden quickly.
Fry a few fillets at a time, taking care not to crowd them. Place on racks in the oven as they are cooked. |
| Step: 3 | Serve with tartar sauce and lemon wedges. |
| Menu suggestion |
| Southern Fried Catfish
Creole Potato Salad
Fried okra
Corn on the cob
Southern Sweet Tea
Watermelon |
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