Yankee Transplant's Cornmeal-Breaded Catfish
- 3 lbs catfish nuggets or 3 lbs catfish fillets
- 13 cup milk
- 1 12 cups cornmeal
- 1 cup flour
- 12 teaspoon salt
- 12-1 teaspoon garlic powder
- 3 teaspoons Old Bay Seasoning
- canola oil
- olive oil
- lemon wedge
- hot sauce (I like Frank's)
- Soak fish in milk for 15 minutes.
- Heat about 1/2" oil (about a 50/50 mix), in deep skillet (I use my cast iron chicken fryer), until a drop of water sizzles violently but below smoking point.
- Combine cornmeal, flour, salt, garlic powder, and Old Bay in a plastic bag.
- Shake a few pieces of catfish at a time in the breading then fry in the oil until browned and crisp, turning once.
- Drain on paper towels then keep hot on warmed plate.
- Repeat, frying small batches, until finished.
- Serve, passing lemon wedges and hot sauce at the table.
- Note -- I recommend cole slaw (try Recipe #209944 or Recipe #239426 ), or a green salad and French or Italian bread to complete the meal.
- Note -- For something a little different, try making sandwiches on hard rolls with lettuce, tomato, and tartar sauce as well as the lemon and hot sauce.
- Note -- Its a bit overwhelming for tilapia, perch, and other mild fish but do try it on other strongly-flavored fish.
catfish nuggets, milk, cornmeal, flour, salt, garlic, bay seasoning, canola oil, olive oil, lemon wedge, hot sauce
Taken from www.food.com/recipe/yankee-transplants-cornmeal-breaded-catfish-249313 (may not work)