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Fried Catfish, The Loveless Café's

Source of Recipe

From "Southern Country Cooking from the Loveless Café"


Recipe Introduction

"Cooking catfish is a tradition that has been passed down through generations. This breading combines both flour and cornmeal, and can be used for almost any kind of fish fry."

List of Ingredients

• Catfish Cornmeal:
• 1½ cups yellow cornmeal
• 2½ cups fried chicken flour (recipe follows)
• 1 Tbsp salt
• 1 Tbsp black pepper
• 1 Tbsp Loveless Seasoned Salt (recipe follows)
• 1 Tbsp dry mustard
• 1 Tbsp lemon pepper

• ½ cup canola oil
• 3 eggs, beaten
• 6 to 8 (4-ounce) catfish fillets


Recipe

Mix thoroughly the cornmeal, flour, salt, pepper, seasoned salt, dry mustard, and lemon pepper in a large mixing bowl or plastic bag. Pour into a shallow pie plate or baking dish.

Preheat a large skillet over medium-high heat with the oil. Put the eggs in another shallow baking dish and whisk in 3 to 4 tablespoons of water.

Dredge the catfish fillets in the egg wash and then press into the catfish cornmeal on both sides. Drop into the hot skillet and fry on both sides until done, about 5 minutes per side.

Makes 6 to 8 servings.



Fried Chicken Flour:

• 1¾ cups self-rising flour
• 2 Tbsp Loveless Seasoned Salt (recipe follows)
• 1 tsp black pepper
• 2½ tsp garlic powder

Mix thoroughly the flour, seasoned salt, pepper and garlic powder to make the fried chicken flour.



Loveless Seasoned Salt:

"Tom cautions to use this salt judiciously. 'Remember: You can't take salt out, but you can always add it."

• 1 cup kosher salt
• â…“ cup garlic salt
• 3 Tbsp celery salt
• 2 Tbsp dry mustard
• ½ tsp rubbed sage
• 1 tsp dried rosemary
• 1½ Tbsp dried oregano
• 1 tsp dried thyme

Blend together the kosher salt, garlic salt, celery salt, dry mustard, sage, rosemary, oregano, and thyme. Store in an airtight container.

Makes 1¾ cups.