Catfish With Cornmeal Breading
ready in: 30-60 minutes
recipe id: 82132
cook method: oven, stovetop
1 cup flour
2 eggs, lightly beaten
1 cup milk
1 teaspoon salt
1 cup yellow cornmeal
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dry mustard
3 pounds catfish fillets or steaks
Vegetable or peanut oil for frying
1 cup mayonnaise
1 tablespoon finely chopped sweet pickles
1 tablespoon finely chopped capers
1 tablespoon finely chopped onion
1 tablespoon minced fresh chervil, parsley or dill
Put flour in shallow dish. Combine eggs, milk and salt in another shallow dish. Combine cornmeal, celery salt, paprika, pepper and mustard in third shallow dish.
Lightly coat fish in flour. Dip in milk-egg wash. Coat with cornmeal mixture. Put breaded fish on paper towels on a baking sheet; refrigerate 30 minutes.
Heat oil to 375 degrees F in a deep, heavy pan; heat oven to 300 degrees F. Carefully add fish in batches to hot oil. Lower heat to medium-high; cook 3-4 minutes. Turn fish; cook until coating is golden brown and fish is firm and opaque.
Remove fish; drain on paper towels or a wire rack placed over a baking sheet. Keep warm in oven. Serve with lemon wedges and tartar sauce.
TARTAR SAUCE: Combine all ingredients; mix well.
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