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Crispy Catfish




Source of Recipe


Southern Living Magazine


List of Ingredients




4 (6-ounce) catfish fillets
milk
2 teaspoons hot sauce
2 teaspoons salt, divided
1 large egg
3/4 cup all-purpose flour
1 teaspoon ground red pepper
1 teaspoon ground black pepper
1 cup pecans, finely chopped
vegetable oil
Lemon Wedges for garnish
Pecan tarter Sauce


Recipe



Combine catfish and milk to cover in a shallow dish; add hot sauce. Cover and chill 8 hours, turning occasionally.

Remove catfish from milk mixture, reserving mixture; sprinkle catfish evenly with 1/2 teaspoon salt, and set aside.

Whisk egg into milk mixture until blended.

Combine flour, ground peppers, and remaining 1 1/2 teaspoon salt. Dredge catfish in flour mixture, shaking of excess; dip in egg mixture, and coat with chopped pecans.

Pour oil to a depth of 2 inches into a Dutch oven; heat to 360°F. Fry catfish 3 minutes on each side or until fish flakes with a fork. Drain on paper towels. Place on a serving platter; garnish, if desired. Serve with Pecan Tartar Sauce