Fried Catfish With Cornmeal Crust


Grated zest of 1 lemon
2 tablespoons chopped fresh parsley
2 tablespoons chopped dill pickle
1 tablespoon spicy Creole mustard
1 tablespoon drained capers (optional)
1/4 teaspoon hot pepper sauce
1 cup flour
4 Eggs
3 tablespoons Old Bay Seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 pounds catfish filets
Lemon wedges, for garnish


Make the remoulade sauce: In a small bowl, stir together all the ingredients until well mixed. Cover, and refrigerate for at least one hour or overnight.
Prepare the catfish: Get everything ready before starting your fish fry: Place the flour on a plate.
Beat the eggs well in a medium bowl. In a large bowl, whisk the cornmeal, Old Bay Seasoning, salt, and garlic powder to combine. Heat the oil in a large skillet over medium heat until very hot but not smoking. Preheat the oven to 200.The procedure will go smoothest if you reserve one hand for dredging the catfish in the flour and dipping it in the eggs, and the other for coating in the seasoned cornmeal. In batches, dredge the catfish in flour, shaking off any excess. Dip the catfish in the eggs, coating
Using a slotted spatula, transfer the browned catfish to a paper towel-lined baking sheet to drain, and keep warm in the oven while continuing with the remaining catfish.
Serve the catfish as soon as possible, with the remoulade sauce on the side. Garnish with the lemon wedges.





6.0 servings


Friday, December 4, 2009 - 1:13pm


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