Tuesday, September 15, 2015

Easy Southern-Fried Catfish

I don't know how trendy it is to eat catfish outside of the Southern states, but around here, it's pretty popular. And for good reason. Catfish is easy to prepare, meaty, and tasty. It doesn't have that strong fishy flavor others have, either, at least not in my opinion. It's also cheap to buy.

Yet frying catfish sounds rather daunting. It doesn't have to be. Here it is, made easy!

So, getting down to business!

2 lbs. catfish (You can use catfish fillets, or catfish nuggets. I used the nuggets. They're more cost effective and easier to eat, since they are in smaller pieces. And they are just as good).
1 egg, lightly beaten
1/4 C milk
1 C cornmeal
1 T flour
1 C vegetable oil
salt and pepper

Salt and pepper the catfish and set aside.

Beat the egg in a small bowl. Add the milk. Set aside.

Mix the cornmeal and flour in another bowl.

Dip the catfish pieces in the egg mixture first, covering both sides. Dredge the fish in the cornmeal and flour mixture next.

Heat the oil in a frying pan until hot. (A drop of water should sizzle immediately.) Lay the catfish in the hot oil in one layer and fry for 2-3 minutes.

Flip it over and fry the other side for 2-3 minutes until browned.

Set on paper towels to dry.

Serve with tarter sauce or fry sauce and vegetables for a complete meal!



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