National Catfish Month: Try some whether you cook at home or eat out

Here in southern Illinois we are not to far from the river on either side of us. The great thing about that is that there is always awesome restaurants located near the river. One of my favorites in Hardin, Illinois is the Barefoot bar. There you will find delicious food and a great view of the river. Remember to enjoy.

Closer to home, well not to far away from me you will find the little town of Elizabethtown Illinois. While small in number this little town has a river boat restaurant that offers a bit flavor. The catfish platter is our favorite. By the way, the view can not be beat.

If you have visited annies home before then you know that we love to share great recipes. Why not share a delicious cat fish recipe that you can make at home. This recipe found here will allow you to stay at home and still get that delicious catfish taste.

6 catfish filets, boneless and skinless
Salt
Freshly ground black pepper
2 eggs, beaten
1 cup milk
3 cups fine-ground cornmeal
Canola oil

Directions:
1. Generously season the filets with salt and pepper. Set out two shallow bowls. Mix the beaten eggs with the milk in one bowl and put the cornmeal in the other. Dip the filets first in the eggy milk, then dredge in the cornmeal.

2. Heat 3 inches of canola oil in a heavy-bottomed skillet over medium-high heat to 350˚ on a candy thermometer. In batches, gently slide the filets into the oil and fry for 6 minutes. Turn the pieces over with a slotted spoon and cook an additional 4 minutes. Drain on paper towels and season well

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