Fried Catfish
Serves 6
Catfish is one of the few things to be publicly accepted by ranchers and cattleman as an alternative to beef, and it's a beautiful, flaky white meat. Catfish are in most every Texas river, lake and pond, and we all grew up fishing for them. Now they're available farm raised in any grocery store.
Before we batter our fish, we cut them in half (lengthwise), because if they're too large, the ratio of fish to cornmeal is going to be off. Don't use too much batter for the amount of fish. We use heavy, cast-iron pots, but your favorite deep skillet will do just fine.
Six 5-7 ounces catfish fillets
Egg Dip:
3/4 cup milk
1 egg, beaten
2 teaspoons seasoning salt
1/2 teaspoon ground white pepper
Seasoned Cornmeal:
2 cups yellow cornmeal
1/4 cup flour
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Vegetable oil, 2 inches deep in skillet
Slice each fillet in half lengthwise. In a shallow bowl, combine the milk, egg, salt and pepper. Combine the cornmeal and spices on a large plate. Dip the catfish fillet in the egg dip, then coat with the seasoned cornmeal. Shake the excess meal from the fish, then slowly place in hot oil (325 degrees) and fry for about 6 minutes, or until the catfish floats. When the fish is ready, the meat will be flaky.
Texas Cowboy Cooking
By Tom Perini
Time Life Books, 2000
Hardback, $24.95
Color photographs throughout
ISBN: 0-7370-2037-7
Recipe reprinted by permission.
Texas Cowboy Cooking
Recipes
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- Spirit of the West
- Flavored Breads
- Cowboy Cocktails
- Texas Cowboy Cooking
- Red Sage
- The Tex-Mex Cookbook
This page created July 2000
