Chef John Folse's Deep Fried Catfish - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Deep Fried Catfish

 

DEEP-FRIED CATFISH

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
Deep-frying seafoods is still quite common in the South. High quality vegetable or peanut oil should be used. Corn flour is a double-ground yellow cornmeal that can be found in the gourmet section of most food stores, possibly sold as a pre-packaged fish fry. This recipe is also great with shrimp or oysters.

Ingredients for Batter:
1 egg
1 cup milk
1 cup water
4 tbsps yellow mustard
salt and cracked black pepper to taste

Method:
In a 1-quart mixing bowl, blend all ingredients. Set aside

Ingredients for Frying:
3 pounds catfish
vegetable oil
4 cups yellow corn flour or cornmeal
granulated garlic to taste
salt and cracked black pepper to taste
cayenne pepper to taste

Method:
Using a home-style deep fryer such as a FryDaddy, heat oil according to manufacturer's directions. In a large mixing bowl, blend corn flour, garlic, salt and peppers. Dip catfish in egg batter and then in seasoned corn flour. Fry a few pieces at a time until golden brown and beginning to float. Continue until all seafood is done. NOTE: Fried catfish is best when served hot with cocktail or tartar sauce or when placed on a po'boy.

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