For more of Linda's recipes, vist her website at http://diabeticenjoyingfood.blogspot.com and her old fashion recipe collection at http://grandmasvintagerecipes.blogspot.com
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You don't have to be from The Delta or The South to enjoy mouthwatering southern fried crispy catfish. This fish is so succulent and moist that it just melts in your mouth. I am sure that fried catfish has been around as long as the south has.
Come into the kitchen with me and enjoy one of my family favorites.
Items needed
1 cup of yellow or white cornmeal
1/4 cup all purpose flour
2 teaspoons of salt
1/2 teaspoon of ground red pepper
1/2 teaspoon of black pepper
2 teaspoons of garlic powder
1 teaspoon of onion powder
1/4 teaspoon salt
8 4 to 6 oz catfish fillets
large deep cast iron skillet, dutch oven or heavy pot
vegetable oil or peanut oil for frying
Rinse fish and pat dry to remove moisture. Sprinkle fish with the 1/4 teaspoon of salt. Mix meal, flour, salt, peppers, garlic powder and onion powder in a large shallow dish. Dredge fish in cornmeal mixture, coating evenly. Pour oil to depth of about two inches in skillet. Heat to 350 degrees or until oil is hot. Cook in batches of three for 5 or 6 minutes or until fillets are crispy and golden brown. When done remove with slotted spoon and drain on paper towels.
If you wish to keep fish warm after draining, place on a wire rack in an aluminum foil lined shallow pan or cookie sheet in a 250 degree oven. Do not cover fish, covering removes the crispness.
This recipe yields 4 southern servings and goes well with boiled corn, hush puppies and slaw. We also like baked beans, hush puppies and slaw. An old southern favorite is plain pasta with red sauce, corn muffins and slaw. To add a little zest use a splash of lemon, tartar sauce or the southern favorite hot sauce.
Where-ever you are on the globe this dish will not remain on the table for long.
The lemon sauce is the perfect complement for catfish fillets thick fleshy. When I serve the whites that I call "Fried fish with citrus sauce and serve with mashed potatoes and fresh spinach. You can call it Mexican tequila and Catfish. Just substitute the gin and tequila served with Mexican rice and refried beans red. You can also Italian "Fish Lemon" by replacing the white wine gin and get all the lemonsinstead of grapefruit, orange and lime.
Networks 3 pounds catfish
04:01 corn oil or peanut oil cup
ingredients for the marinade:
1 cup grapefruit juice
02:01 cup orange juice
02:01 cup fresh lime juice
2 oz gin
Cut into thin slices 1 lime
1 cup thinly sliced orange
1 jalapeno pepper, minced
1 tablespoon honey
V. 2.1 tsp cayenne pepper
4.1 teaspoon salt
4.1 V. teaspoon white pepper
2.1 teaspoon cornstarch
1 beaten egg
04:01 cup milk
2cups flour
1 teaspoon paprika
1 teaspoon black pepper
2.1 teaspoon salt
Fillets to marinate for at least an hour. Remove fillets and fruit on a plate and set aside while you prepare the sauce.
Gin and juice from the marinade and simmer for about 10 minutes. It is something thicker. Add a tablespoon of honey mixed with a pinch of cayenne pepper, salt and white pepper thicken with 1 / 2 c. teaspoon cornstarch water 1 / 2 cup cold water. After the sauce has thickened, add the sliced fruitNext simmer for 2 minutes
Although the marinade Simmering washing, soak the fillets in an egg (1 egg beaten with 1 / 4 cup of milk) networks in the mixture of corn flour to coat release.
Heat oil to 325 ° F The most important thing to remember is the oil hot enough to start. If the oil is hot, seals in moisture and flavor.
Fry for 6-9 minutes, depending on the thickness of the fish and serve with mashed potatoes and cabbage cheddar jalapeno kick.
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