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Batter-Fried Catfish

Source of Recipe

From "Louisiana Real and Rustic" by Emeril Lagasse


Recipe Introduction

"Traveling along U.S. Highway 90 between Houma and New Orleans, you pass through the small fishing village of Des Allemands, home of the best catfish you'll ever put in your mouth. Whether it's early in the morning, midday, or late in the afternoon, fishermen armed with cane poles drop their lines into the dark, green water and bring up plenty of fish. In this part of Louisiana, they like their catfish fried and served with White Beans (recipe follows) and rice. Prepare the beans the day before since they take a couple of hours to cook."

List of Ingredients

• 1 cup milk
• ½ cup Creole or whole-grain mustard
• 1 tsp Tabasco sauce
• 1 tsp salt
• ¼ tsp cayenne
• â…› tsp freshly ground black pepper
• 4 tsp Rustic Rub (recipe follows)
• 2 catfish fillets (6 to 6½ ounces each)
• ¾ cup flour
• ½ cup yellow cornmeal
• Solid vegetable shortening for deep-frying


Recipe

Combine the milk, mustard, Tabasco, salt, cayenne, black pepper, and 2 tsp of the rub in a bowl and mix well. Add the catfish and submerge. Cover and refrigerate for 1 hour.

Mix together the flour, cornmeal, and the remaining 2 teaspoons rub in another bowl. Remove the catfish from the milk mixture and dredge in the flour mixture, coating evenly.

Heat the shortening to 360°F. Deep-fry the catfish for 5 to 6 minutes, or until golden brown. The fish will float to the surface of the hot oil when done. Drain on paper towels and serve immediately.

Makes 2 servings


Rustic Rub:

• 8 Tbsp paprika
• 3 Tbsp cayenne
• 5 Tbsp freshly ground black pepper
• 6 Tbsp garlic powder
• 3 Tbsp onion powder
• 6 Tbsp salt
• 2½ Tbsp dried oregano
• 2½ Tbsp dried thyme

Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.

Makes 2 cups


White Beans:

• 1 Tbsp vegetable oil
• ½ cup chopped onions
• ¼ cup chopped celery
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 2 bay leaves
• 1 cup chopped boiled ham
• 1 Tbsp chopped garlic
• 1 pound dried white navy beans, rinsed and sorted over, soaked overnight and drained
• 8 to 10 cups water
• 1 tsp Tabasco sauce
• 6 cups steamed rice

Heat the oil in a large heavy saucepan over medium-high heat. Sauté the onions and celery with the salt, black pepper, and bay leaves for about 5 minutes.

Add the ham and garlic and cook for about 4 minutes. Add the beans and cover with water. Add the Tabasco.

Reduce the heat to medium and simmer, uncovered, for about 3 hours, or until the beans are soft and creamy. Stir occasionally. Remove the bay leaves and serve over steamed white rice.

Makes 8 servings