Crispy Fried Catfish

another fresh seafood idea

Crispy Fried Catfish. Photo by Vanda Lewis

Crispy Fried Catfish. Photo by Vanda Lewis

The catfish, long relegated to the lowly position of an unglamourous scavenger, has now become a national favorite. Graduating from the river bottom to the farm, pond-raised catfish are making their appearance in white-cloth restaurants as well as in supermarkets.

  • 6 small catfish, pan dressed
  • 1 2-ounce bottle of Tabasco sauce
  • salt
  • freshly ground black pepper
  • 1 cup yellow cornmeal
  • vegetable oil for frying

Marinate fish in Tabasco sauce for 30 minutes in refrigerator, turning once. Remove from sauce and lightly salt, then pepper. Roll in cornmeal to cover completely.

Heat oil in deep fat fryer or skillet to 375 F. Place fish in hot oil, and cook until golden brown on both sides. Drain on paper towels. Serve with tartar sauce. Serves 6.

Note: It sounds as if the Tabasco will make the fish too hot, but it won’t. It will add flavor only.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

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