Saturday, October 10, 2009

Fried Catfish

Cast-iron frying pan
This recipe may be cooked over an open-fire or on a stove

melted lard or peanut oil
4 medium catfish fillets
1 cup buttermilk (to presoak the catfish in)
1 cup sweet milk (whole milk)
1 cup stone ground yellow cornmeal
2 teaspoonsful salt
1 teaspoonful pepper
Lemon wedges

Soak the catfish fillets in buttermilk for one hour or overnight in a cooler or refrigerator to remove the mudd flavor or fishy taste.

Rinse your catfish in cold water and then pat dry. Place the fish in a pie plate or shallow pan and pour the 1 cup cold sweet milk (whole milk) over the fish.

Mix the cornmeal, salt, and pepper together in another pie plate. Place the catfish fillets soaked in milk one at a time in the cornmeal mixture; coating them evenly. Lay them separately on a large plate for 5 minutes to let the batter dry out a little.

Heat enough lard or oil in a cast-iron skillet to fry. Don't overcrowd the oil with fillets or the temperature will decrease. Be careful not to let the oil spill over the pan. Cook the catfish fillets for approximately 6 9r 7 minutes on each side or until fork tender. Remove the fillets from the pan and drain. Serve with Lemon wedges and hushpuppies.

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