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Texas Fried Catfish

Source of Recipe

From "Lodge Cast Iron Nation"


List of Ingredients

Six 5- to 7-ounce U.S. farm-raised catfish fillets

Egg Dip:
â—¦ ¾ cup whole milk
â—¦ 1 large egg, beaten
â—¦ 2 tsp seasoning salt
â—¦ ½ tsp ground white pepper

Seasoned Cornmeal:
â—¦ 2 cups yellow cornmeal
â—¦ ¼ cup all-purpose flour
â—¦ 1 tsp salt
â—¦ 1 tsp cayenne pepper
â—¦ ½ tsp freshly ground black pepper
â—¦ ¼ tsp onion powder
â—¦ ¼ tsp garlic powder
â—¦ Vegetable oil (enough so that the fish can be fully submerged in the oil


Recipe

Slice each fillet in half lengthwise. In a shallow bowl, combine the egg dip ingredients, and mix well. On a large plate, combine the ingredients for the seasoned cornmeal.

Heat enough oil over medium-high heat to 350° F so that the fish fillets will be submerged in a 7-quart cast iron Dutch oven.

While the oil heats, dip the catfish fillets, one at a time, in the egg dip, coating each piece fully and letting any excess drip off. Dredge each piece in the seasoned cornmeal, coating it completely. Shake off any excess.

When the oil is hot, carefully slip the fillets into the oil without crowding them (you may have to fry them in batches). Fry until the fillets float to the top of the oil, about 6 minutes.

When the fish is ready, the meat will be flaky. Transfer them to a wire rack to drain.


Serves 6