This is a re-post from 2008. At some point I thought I would have enough time to dedicate to a completely domestic blog. Let's just say it didn't happen.
Catfish is not a dish often served at our house, and when it is, it is usually grilled with Creole seasoning. Today Audrey and I made pan fried catfish. Barry and I agreed that it was the best catfish recipe we have ever tried-even better than restaurant meals. The catfish was accompanied by baby green beans cooked with a fat garlic clove and Creole seasoning and Kettle brand sea salt and cracked black pepper chips (for Barry the non veggie eater). My sister-in-law Sydra's green tomato relish was a wonderful addition to the meal. Previously Audrey has not been a big fish eater but she ate one and a half fillets and would have eaten more if there had been more. She calls herself "Little Chef" and wants to be THE helper in the kitchen now. I find that this helps encourage her to try new things a little easier.
Pan Fried Catfish Recipe
4 (8-ounce) catfish fillets
1/2 cup yellow cornmeal
1/4 tapioca flour
1 teaspoon salt
1 teaspoon creole seasoning
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
3/4 cup milk
canola oil
Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
Heat canola oil in a large cast iron skillet (best if you have one) over high heat. Use enough oil to allow the whole bottom side of the fish to be covered, but not up over the top. You want the fish to cook on one side at a time. Fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork and is golden brown.
Transfer the fillets to a serving platter and keep warm. Repeat with remaining fillets. Serve immediately.
You may substitute regular flour for the tapioca flour. Tapioca makes a nicer crust than flour when mixed in a multi-flour or cornmeal mix...in my opinion.
Catfish is not a dish often served at our house, and when it is, it is usually grilled with Creole seasoning. Today Audrey and I made pan fried catfish. Barry and I agreed that it was the best catfish recipe we have ever tried-even better than restaurant meals. The catfish was accompanied by baby green beans cooked with a fat garlic clove and Creole seasoning and Kettle brand sea salt and cracked black pepper chips (for Barry the non veggie eater). My sister-in-law Sydra's green tomato relish was a wonderful addition to the meal. Previously Audrey has not been a big fish eater but she ate one and a half fillets and would have eaten more if there had been more. She calls herself "Little Chef" and wants to be THE helper in the kitchen now. I find that this helps encourage her to try new things a little easier.
Pan Fried Catfish Recipe
4 (8-ounce) catfish fillets
1/2 cup yellow cornmeal
1/4 tapioca flour
1 teaspoon salt
1 teaspoon creole seasoning
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
3/4 cup milk
canola oil
Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
Heat canola oil in a large cast iron skillet (best if you have one) over high heat. Use enough oil to allow the whole bottom side of the fish to be covered, but not up over the top. You want the fish to cook on one side at a time. Fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork and is golden brown.
Transfer the fillets to a serving platter and keep warm. Repeat with remaining fillets. Serve immediately.
You may substitute regular flour for the tapioca flour. Tapioca makes a nicer crust than flour when mixed in a multi-flour or cornmeal mix...in my opinion.
No comments:
Post a Comment