NOTE: If you like catfish, you will love this crispy fried version. The fish is very light and tender on the inside and cormeal crisp on the outside. Marinate in buttermilk and hot sauce if time permits for 1 or 2 hours or less, or just coat and fry. Serve with Tartar Sauce reciipe found on page 101, and Hush Puppy Patties recipe found on page 85.
Ingredients:
- 6 medium catfish, cleaned and dressed
- Lawry's coarse garlic salt with parsley added
- 1 cup buttermilk
- 3 to 4 tablespoons hot sauce, optional
- 2 1/2 cups self-rising yellow cormeal
- 1/2 teaspoon paprika
- Crisco vegetable shortening
- salt and pepper as desired
- lemon wedges
- tarter sauce
Cuisine: Country
Yield: Serves 6
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(No Ratings Yet)Loading...Instructions:
- Rinse catfish in cool water and drain. Place the catfish in a 13 by 9-inch shallow pan and sprinkle with garlic salt. Pour buttermilk and hot sauce, if using, over the catfish. Marinate for 1 to 2 hours in refrigerator.
- Place cornmeal and papirika in a large shallow dish. Dip the catfish in the buttermilk mixture and roll it in the cornmeal until both sides are well coated.
- In large cast-iron skillet, pour shortenening to 1-inch. Fry the catfish in medium- to- hot oil for about 3 to 4 minues on each side, turning once or twice. The catfish should turn a golden brown. If browning too fast, turn heat down. Sprinkle lightly with salt during frying, if desierd. Drain on paper towel. Serve catfish on a large platter garnished with lemon wedges and small cups of tarter sauce. Serves 6