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Bayou Fried Catfish
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(Recipe ID: 779)
Serves 6
Preparation time: 20 minutes; Cook time: 20 minutes
Source: Chef Joseph Lowery
I f you love catfish, you will love this recipe.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 6 to 8 oz. Catfish steaks
- Peanut Oil, for frying
- 1 1/2 cups Flour
- Cayenne Pepper, to taste
- Salt
- 3/4 cup Milk
- 1 Egg
- 1 teaspoon Lea & Perrins
- 3 dashes Tabasco Sauce
- 1 cup Regular Cornmeal
- 1/2 cup Self-Rising Cornmeal
- 1 teaspoon Thyme *
- 1 teaspoon Basil
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Cloves *
- 1 teaspoon Chili Powder
Instructions
- The breading is done in three steps - first dip the catfish steaks in flour seasoned with a little salt and cayenne pepper; next dip in the egg/milk mixture to which has been added the Tabasco and Lea & Perrins; finally dip into seasoned cornmeal mixture.
- Heat peanut oil to 350º in electric skillet. Cook on each side until fish is flaky. Drain on paper towels. Serve immediately.
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