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    Catfish: Fried Catfish with Pickled Peppers

    Source of Recipe

    From "Southern Living: Recipe Revival"

    List of Ingredients

    • 1½ cups all-purpose flour
    • 2¼ teaspoons salt
    • 2 teaspoons freshly ground black pepper
    • 4 large eggs
    • 2 tablespoons water
    • 1½ cups plain yellow cornmeal
    • 4 (6-ounce) catfish fillets
    • Vegetable oil
    • Pickled mild banana pepper rings
    • Pickled jalapeño pepper rings


    1. Combine the flour and 1 teaspoon each of the salt and pepper in shallow dish. Whisk together the eggs and 2 tablespoons water in another dish. Combine the cornmeal, 1 teaspoon of the salt, and the remaining 1 teaspoon pepper in a third dish.

    2. Sprinkle the catfish with remaining ¼ teaspoon salt. Dredge the fillets, one at a time, in the flour mixture, shaking off excess; dip in the egg mixture, and dredge in the cornmeal mixture, shaking off excess. Place on a wire rack in a jellyroll pan.

    3. Pour the oil to a depth of 2 inches in a cast iron Dutch oven. Heat over medium-high to 350° F. Fry the fillets, two at a time, in the hot oil 6 minutes or until done. Drain on a wire rack over paper towels. Serve with the pickled pepper rings.

      Serves 4




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