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Crispy Fried Catfish or Crappie

Source of Recipe

From "Jack Daniel's Cookbook" by Lynne Tolley and Mindy Merrell


List of Ingredients

• Vegetable oil for frying
• 1 cup self-rising cornmeal mix
• ¼ cup flour
• 2 eggs
• ½ cup milk
• Salt and black pepper to taste
• 6 to 10 catfish fillets or about 3 pounds crappie fillets


Recipe

Heat about 1 to 2 inches of oil in a heavy iron skillet to 365°F.

Combine the cornmeal and flour in a shallow bowl. In a separate bowl, beat the eggs and milk and blend well. Season the fish with salt and pepper. Dip the fish in the egg mixture and then the cornmeal mixture, coating all sides. Shake off the excess. Repeat for a double-dipped thicker crust, if you like. Let the coated fillets rest a few minutes before cooking.

Fry a few pieces of fish at a time in the hot oil until golden brown on all sides. Cooking time depends on the thickness of the fish. Test for doneness by piercing it with a fork or the tip of a knife into the thickest part of the fish. The fish is cooked through if the center is opaque and the flesh flakes easily. Drain on paper towels. Serve with Fish Fry Hushpuppies and Jack's Red Dipping Sauce.

Makes 6 servings



Fish Fry Hushpuppies:

• 2 cups self-rising cornmeal
• 2 Tbsp self-rising flour
• 2 Tbsp brown sugar
• 2 Tbsp finely chopped onion
• 2 Tbsp finely chopped green bell pepper
• 1 cup milk
• 2 eggs, beaten
• Vegetable oil for frying

Combine the cornmeal, flour, sugar, onion, and green pepper in a medium mixing bowl. Stir in the milk and eggs and blend well. Set aside for 5 minutes; do not stir.

Pour about 3 inches of vegetable oil into a Dutch oven and heat to 365°F.

Drop the dough by heaping teaspoonfuls into the hot oil. Fry until golden brown, 3 to 5 minutes, and drain on paper towels.

Makes about 20 hushpuppies



Jack's Red Dipping Sauce:

• 1½ cups catsup
• 2 Tbsp brown sugar
• 2 Tbsp Worcestershire sauce
• 1 tsp dry mustard
• â…“ cup Jack Daniel's Tennessee Whiskey
• A few drops of hot pepper sauce or a spoonful of prepared horseradish to taste

Combine the catsup, brown sugar, Worcestershire sauce, and dry mustard in a small saucepan. Bring to a boil, stirring occasionally.

Stir in the Jack Daniel's and simmer for 5 minutes. Refrigerate until serving time.

Stir in the hot pepper sauce or horseradish. Serve with fried catfish nuggets or cocktail wieners.

Makes about 2 cups