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Southern Fried Catfish

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“Almost all southern recipes are what is typically called soul food. My dad was a great cook, he often cooked for his soldiers while in the war in Vietnam. He loved cooking for crowds and I remember during the catfish tournaments he would help with frying all the catfish at the fish fry's. They would serve this along with huge pots of creamed corn- which I as a child helped to shuck fresh from the owners farm that day. Lots of watermellon and coleslaw, cucmber salads and all the summer picnic foods- WOW the memories that brings back.”
READY IN:
20mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

Directions

  1. wash and drain well fillets.
  2. season fillets with salt and pepper.
  3. mix eggs with lemon juice, garlic powder, and cayenne pepper.
  4. in a recatngluar type dish for dredging mix flour, cornmeal, salt, pepper.
  5. dip fillet in egg then flour making sure to get a really good coating on the fish, pat the flour in to get a good seal- if desired do it twice to get a heavy coating on.
  6. we use a long cast iron frying pan that covers two burners on the stove to fry but you can fry outside or in a deep fryer using peanut oil which withstands higher heats. heat your oil very hot.
  7. fry a few fillets at a tme until golden brown and let drain on paper towels or brown paper bags.
  8. serve with tartarsauce, lemon juice and hot sauce if sesired.

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