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    Crispy Fried Catfish

    Source of Recipe


    From "Southern Living: Heirloom Recipe Cookbook"

    List of Ingredients


    • 12 six-ounce catfish fillets
    • 1 tsp salt
    • ½ tsp pepper
    • One 2-ounce bottle hot sauce
    • Vegetable oil
    • 2 cups self-rising cornmeal mix
    • Tartar sauce (optional)
    • Cocktail sauce (optional)
    • Garnish: lemon wedges


    Instructions


    1. Sprinkle fillets with salt and pepper; place in a shallow dish. Add hot sauce to fish fillets, turning to coat. Cover and chill 2 hours.

    2. Pour oil to a depth of 4 inches into a large deep skillet; heat over medium-high heat to 375°F.

    3. Place cornmeal mix in a large zip-top plastic freezer bag. Add fillets, one at a time; seal bag, and shake until completely coated. Fry fillets, in batches, 4 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Serve with tartar sauce, and garnish, if desired.

      Makes 6 servings.



 

 

 


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