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Prep Time: 30 Minutes Yields: 6 Servings
Comment: Deep-frying seafood 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.
Ingredients for Batter:
1 egg 1 cup skim milk 1/2 cup water 1/4 cup yellow mustard salt and cracked black pepper to taste granulated garlic to taste Louisiana hot sauce to taste
In a 1-quart mixing bowl, blend all ingredients. Set aside
Ingredients for Frying:
3 pounds catfish fillets vegetable oil for deep frying 4 cups seasoned fish fry granulated garlic to taste salt and cracked black pepper to taste cayenne pepper to taste
Using a cast iron pot or home-style deep fryer such as a FryDaddy, heat oil to 375 degrees F. In a large mixing bowl, season fish fry if necessary with granulated garlic, salt and peppers. Dip catfish in egg batter and then in seasoned fish fry, shaking off excess. Fry a few pieces at a time until golden brown and beginning to float. Using a slotted spoon or tongs, remove fish from oil and set on paper towels to drain. Continue until all fillets are done. Serve hot with your favorite dipping sauce such as tartar sauce or cocktail sauce.