6 catfish filets, boneless and skinless
Salt
Freshly ground black pepper
2 eggs, beaten
1 cup milk
3 cups fine-ground cornmeal
Canola oil
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.
Serves 6
Excerpted from My Family Table: A Passionate Plea for Home Cooking by John Besh/Andrews McMeel Publishing.
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Wonderful Wednesday
Hi Annie! Thanks for stopping by www.3winksdesign.com! You have some great stuff shared here!You are so lucky to get to experience the full solar eclipse!
ReplyDeleteSounds like what I grew up eating!
ReplyDeleteI don't think I have ever had catfish before but this sure looks and sounds great.
ReplyDeleteWe love fried catfish! My Dad fries fish for around 80 to 100 people every year for big 4th of July family reunion they host. He owns a fee fishing business in Ohio (Busch Family Fish Farm) so we fish a few days before and cook what we catch.
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