|
Spicy
yellow cornmeal-breaded fish is a favorite in Florida, where I
first tasted Catfish. Look for farm-raised catfish. Wild river
catfish may have a muddy taste. This particular fish is
delicious served with okra, creamed corn and cornbread.
Seasoned Cornmeal
½ cup fine yellow cornmeal
2
tablespoons all-purpose flour
1
teaspoon sweet paprika
½
teaspoon garlic salt
¼
teaspoon dried thyme, crushed in
a mortar with a pestle
⅛
teaspoon ground cayenne
¼
teaspoon lemon-pepper seasoning
Egg Dip
1 large egg, beaten
2
tablespoons whole milk
Tartar Sauce
1 cup mayonnaise
¼ cup
shredded onion
⅛
teaspoon garlic salt
2
tablespoons pickle relish
1
teaspoon dried parsley
⅛
teaspoon sweet paprika
⅛
teaspoon ground black pepper
Fish
4 farm-raised catfish fillets
Corn oil for frying
1.
Seasoned cornmeal:
In a pie plate, mix the cornmeal, flour,
paprika, garlic salt, thyme, cayenne and lemon
pepper.
2. Egg
dip: In a pie plate, whisk the eggs with milk. Gently dip
the catfish
fillets, then toss them in the seasoned cornmeal.
3. In a 13-inch
nonstick griddle pan, fry fish in as little oil as is
needed
for a crisp crust.
4. Tartar
sauce: In a small bowl, mix the mayonnaise, onion,
garlic salt, relish, parsley, paprika and pepper.
5. Serve fish with individual portions of tartar sauce.
Makes
4 servings
|
