Fleur de Lis Pan-Fried Catfish
Source of Recipe
From "Taste of Trem�" by Todd-Michael St. Pierre
Recipe Introduction
"The fleur de lis (which means 'flower of lily' in French is a major symbol of Louisiana. In the aftermath of Hurricane Katrina, it became a symbol of grassroots support for the recovery effort. And it has a special place in the hearts of many Louisianans, as it's the symbol for the New Orleans Saints."
List of Ingredients
◦ 1 cup cornmeal
◦ 2 tsp cayenne pepper
◦ 2 tsp sweet paprika
◦ 1 tsp onion powder
◦ 1 cup milk
◦ ⅓ cup corn oil
◦ 4 (4-ounce) catfish fillets
◦ 4 cloves garlic, minced
◦ Salt
Recipe
In a medium bowl, stir together cornmeal, cayenne pepper, paprika, and onion powder to combine well. Pour the mixture onto a large sheet of waxed paper. Pour the milk into a medium bowl.
Heat the corn oil in a large skillet over medium heat. Dip the catfish fillets into the milk and hold up to let the milk drip off. Roll the milk-soaked fillets in the cornmeal mixture until completely covered. Set aside.
When the oil is hot, briefly fry the garlic in the skillet; do not let the garlic burn. Add the coated catfish fillets to the skillet and cook until golden on one side, about 6 minutes. Turn the fillets over, sprinkle with salt, and cook on the second side until golden and the fish flakes easily with a fork, about 6 minutes longer. Drain on paper towels. Serve with French fries, hushpuppies, and cold slaw.
Serves 2
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