Email to Cat      

Fried Catfish II

Source of Recipe

From "The Big Texas Cookbook" by the editors of Texas Monthly


Recipe Introduction

"The homely catfish has always had an image problem, what with his fleshy lips, squooshy skin, and propensity for eating off the river bottom. But none of that has ever bothered Texans; we eat a heck of a lot of it, and casting about for channels and blues and frying them up in a cast-iron pot is a veritable rite of passage for many of us."

List of Ingredients

â—¦ 2 cups whole milk
â—¦ 1 teaspoon hot sauce
â—¦ 2 cups finely ground cornmeal
â—¦ 4 teaspoons kosher salt
â—¦ 2 teaspoons ground black pepper
â—¦ 2 teaspoons paprika
â—¦ 1 teaspoon cayenne pepper
â—¦ 2 pounds catfish fillets (about 4; can be cut into smaller fillets or tenders)
â—¦ Peanut oil, for frying
â—¦ Lemon wedges, for serving


Recipe

In a shallow bowl, stir together the milk and hot sauce. In another shallow bowl, combine the cornmeal, salt, pepper, paprika, and cayenne.

Dip the fish in the milk, then dredge in the cornmeal mixture, coating thoroughly. Let sit for a few minutes while you heat about 2 inches of oil to 350° F in a deep cast-iron pot (a thermometer is immensely helpful in maintaining the oil temperature; adjust the heat accordingly).

When the oil is hot, gently add the fish (a few pieces at a time—don't crowd the pot) and fry, flipping halfway through, until golden brown on both sides, 3 to 4 minutes. Let drain on paper towels and serve with lemon wedges.

Serves 4