DEEP-FRIED CATFISH
Craig Claiborne was the food editor of the New York Times for 29 years, and he opened the world of global cooking to generations of readers who knew little about even Italian or French food. But underneath it, he always had an abiding appreciation for the classic food of his childhood home in Mississippi. This simple, reliable formula for fried catfish can be applied to other relatively firm white filets. Mr. Claiborne's love of corn oil reflects the era in which he cooked. Canola, sunflower or peanut oil will work as well.
Provided by The New York Times
Categories dinner, easy, quick, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil for deep frying.
- Cut each fillet in half crosswise.
- Combine the cornmeal, salt and pepper.
- Dredge the fillets in the cornmeal. Pat to make the cornmeal adhere. Drop the fillets in the oil and cook five to 10 minutes or until crisp and brown. Serve with lemon halves, ketchup and hush puppies.
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swastika dawadi
[email protected]I've made this recipe several times now and it's always a hit. The catfish is always cooked perfectly and the breading is crispy and flavorful. I love that I can use any type of fish with this recipe.
Mimo _T_T
[email protected]This recipe was easy to follow and the results were delicious. The catfish was perfectly cooked and the breading was crispy and flavorful. I would definitely recommend this recipe to others.
Aristarco Jimenez
[email protected]I'm not usually a fan of fried fish, but this recipe changed my mind. The catfish was cooked perfectly and the breading was light and crispy. I'll definitely be making this again.
Simple 256
[email protected]This recipe was a total hit at my last dinner party! The catfish was crispy on the outside and flaky on the inside, and the cornmeal breading added a delicious flavor. I'll definitely be making this again.