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Catfish With Cornmeal Breading
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- #82132
Crispy, cornmeal-breaded catfish, fried to perfection and served with zesty tartar sauce and lemon wedges. Yum!
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
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
lemon wedges
Tartar Sauce
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
directions
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.
added by
mrsholmes
nutrition data
696 calories, 41 grams fat, 37 grams carbohydrates, 45 grams protein per serving.
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reviews & comments
August 5, 2013
I used catfish "nuggets" instead of the fillets but otherwise followed the recipe. The nuggets were more work but my kids won't eat large pieces of fish. Turned out very good and I will make it again.