Fried catfish is a symbol of southern cuisine, for many there is no other way to cook it.The controversy is escalating over which is better: fry, mix, bake with corn flour, or even just grate in flour.In my opinion, this is a healthy discussion.It’s a simple dish, but there are a few keys to making your catfish delicious: hot butter and the right bread crumbs.If you’ve ever eaten wet, fatty catfish, it’s because the oil is too cold. You need it round 350 degres. And use peanut oil if possible – it adds a lot of flavor. (Lard’s better…just say.)
* Ingredients :
° 3 1/2 TO 4 pounds catfish fillets fresh
° 1 c – yellow ground corn meal.
I prefer Aunt Jemima fertilized slope
° 1 1/2 tsp Tony Chacher’s Original Creole Seasoning
° 1 teaspoon old bay seasoning
° 1 teaspoon – paprika
° 1 teaspoon salt
° 1 teaspoon – celery seeds
° 1 teaspoon – garlic powder
° 1 1/2 tablespoons vegetable oil (or spray oil)
* Directions :
Preheat oven 425 degres.Mix all dry ingredients.Heavy-duty baking sheet / cookie sheet and a thin layer of vegetable oil.Dredge the catfish fillets in the dry mixture and place on a cookie sheet. Note: There is no need to add milk or eggs. The catfish has enough “sticky” built in to grab the cornmeal mixture.Bake for 17 to 25 minutes, depending on the thickness of the fillet. Cook until fish breaks easily with a fork.