Southern Fried Catfish Recipe:
1 large egg
1/3 cup of whole milk
1/2 tsp of salt
25 typical crackers like Saltines
1/3 teaspoon of cayenne pepper
1/4 tsp of fresh ground black pepper
25 oz of fresh catfish fillets
6 cups of vegetable oil (don't use peanut oil because of the taste)
2 - 3 lemons, cut into quarters
Bottled Tartar sauce as a condiment
To Fry The Catfish:
Preheat the oven to 300 degrees. For the first step, mix the egg, whole milk and 1/4 tsp of the salt in a medium sized bowl and then set aside. In a plastic baggie, such as a Ziploc, put in the Saltine crackers and then smash them up until they are finely ground into nearly a dust. These will make a terrific coating for the catfish fillets.
In a big and shallow glass casserole dish, pour out the Saltine crackers into the bottom of the pan. Then, sprinkle with the cayenne pepper, black pepper and 1/4 tsp of salt and mix into the smashed up crackers.
Place 1 catfish fillet in the egg and milk liquid and allow any excess liquid to drip off of the fillet and back into the bowl. Then, dredge the fish in the Saltines and seasonings to coat on both sides and then place the coated fish on a platter or large plate while continuing to dredge the remaining fillets.
In a large heavy, cast iron pot, pour in the oil over high heat. Once a drop of water shapes into a ball when dripped into the cooking oil, it is time to cook the fish. Carefully place a fillet into the hot oil and fry until it is golden brown and cooked all the way through, 3-4 minutes. Remove the fried fish with a slotted spatula and place on top of paper towels to drain for several minutes. Next, transfer the fried fillets from the paper towels to a clean cookie sheet or baking dish and keep the fillets hot in the oven while you continue to fry the remaining fillets.
1 large egg
1/3 cup of whole milk
1/2 tsp of salt
25 typical crackers like Saltines
1/3 teaspoon of cayenne pepper
1/4 tsp of fresh ground black pepper
25 oz of fresh catfish fillets
6 cups of vegetable oil (don't use peanut oil because of the taste)
2 - 3 lemons, cut into quarters
Bottled Tartar sauce as a condiment
To Fry The Catfish:
Preheat the oven to 300 degrees. For the first step, mix the egg, whole milk and 1/4 tsp of the salt in a medium sized bowl and then set aside. In a plastic baggie, such as a Ziploc, put in the Saltine crackers and then smash them up until they are finely ground into nearly a dust. These will make a terrific coating for the catfish fillets.
In a big and shallow glass casserole dish, pour out the Saltine crackers into the bottom of the pan. Then, sprinkle with the cayenne pepper, black pepper and 1/4 tsp of salt and mix into the smashed up crackers.
Place 1 catfish fillet in the egg and milk liquid and allow any excess liquid to drip off of the fillet and back into the bowl. Then, dredge the fish in the Saltines and seasonings to coat on both sides and then place the coated fish on a platter or large plate while continuing to dredge the remaining fillets.
In a large heavy, cast iron pot, pour in the oil over high heat. Once a drop of water shapes into a ball when dripped into the cooking oil, it is time to cook the fish. Carefully place a fillet into the hot oil and fry until it is golden brown and cooked all the way through, 3-4 minutes. Remove the fried fish with a slotted spatula and place on top of paper towels to drain for several minutes. Next, transfer the fried fillets from the paper towels to a clean cookie sheet or baking dish and keep the fillets hot in the oven while you continue to fry the remaining fillets.
About the Author:
Learn more about soul food recipes and find good recipes such as this cheese grits recipe for your family meals.