NOTE: If you like catfish, you will love this crispy fried version.
The fish is very light and tender on the inside and cornmeal crisp on
the outside. Marinate in hot sauce if time permits for 2 hours, or
just coat and fry. Serve with Tartar Sauce recipe found on page 101
and Hush Puppy Patties recipe found on page 85.
6 medium catfish, cleaned and dressed
1 teaspoon salt
¼ teaspoon pepper
3 to 4 tablespoons hot sauce, optional
2 1/3 cups self-rising yellow cornmeal, fine-grind
½ teaspoon paprika
1 cup buttermilk
Crisco vegetable shortening
salt
tartar sauce and lemon wedges
1. Rinse catfish in cool water and drain. Place the catfish in a 13
by 9-inch shallow pan. Sprinkle with salt and pepper and add the hot
sauce. Marinate for 1 to 2 hours in refrigerator.
2. Place cornmeal and paprika in a large shallow dish. Dip the
catfish in buttermilk and roll in the cornmeal until both sides are
well coated.
3. In large cast-iron skillet, pour shortening to ½ inch. Fry the
catfish in the hot oil (350 to 375 degrees) for about 3 to 4 minutes
on each side, turning once or twice. The catfish should turn a golden
brown. If browning too fast, turn heat down. Sprinkle lightly with
salt during frying. Drain on paper towels. Serve catfish on a large
platter garnished with lemon wedges and small cups of tartar sauce.
Serves 6.
Page 135
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