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La Belle Cuisine
Blackie's Fried Catfish
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Bienvenu, Cooking Creole
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2 pounds catfish fillets
2 teaspoons salt
1 teaspoon cayenne
1 1/2 cups yellow cornmeal
2 1/2 cups flour
Oil for deep frying
Season the catfish with 1 teaspoon salt and 1/2 teaspoon cayenne.
Put cornmeal and flour in a shallow bowl and season with the remaining salt
and cayenne.
Mix well.
Heat about 2 inches of oil in a large heavy skillet to 360 degrees F.
Dredge the catfish, several pieces at a time, in the seasoned flour, shaking
off any
excess, and fry until golden brown. Drain on paper towels.
Repeat
the process until all the fish is used. Makes 4-6 servings.
Featured Archive Recipes:
Catfish a la Creole
Catfish Fingers with Tomato Tartar Sauce
Emeril's Panfried Catfish with Lemon and Garlic
Pan-Sauteed Catfish with Cajun Crawfish Butter
Spicy Blackened Catfish
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