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Catfish: Jack's Fried Catfish

Source of Recipe


From "The Southern Living Party Cookbook"



List of Ingredients



• 6 (four- to six-ounce) catfish fillets
  
• 2 cups whole milk
  
• Vegetable oil
  
• 2 cups (about 11� ounces) plain yellow cornmeal
  
• 1 Tbsp seasoned salt (such as Lawry's)
  
• 2 tsp black pepper
  
• � tsp onion powder
  
• � tsp garlic powder
  
• 1 tsp salt
  






Instructions



1. Arrange the catfish fillets in a single layer in a shallow dish with the milk. Cover and chill 1 hour. Remove from the refrigerator; let stand 10 minutes.
   
   
2. Pour 1� inches oil in a large skillet; heat to 350�F. Combine the cornmeal, seasoned salt, pepper, onion powder, and garlic powder in a separate shallow dish.
   
   
3. Remove the catfish from the milk; let excess drip off. Sprinkle evenly with the salt. Dredge in the cornmeal mixture, shaking off the excess. Fry, in batches, 3 to 4 minutes per side or until golden. Drain on a wire rack over paper towels.
   
   
   Serves 6
   
   
   Tartar Sauce Piquant:
   
   � 1 cup mayonnaise
   � 2 Tbsp fresh lemon juice (1 lemon)
   � 1 tsp minced dill pickles
   � 1 Tbsp minced green olives (about 30 olives)
   � 1 Tbsp minced fresh chives
   � 2 tsp grated yellow onion
   � 2 tsp drained capers
   � � tsp hot sauce (such as Tabasco)
   � ⅛ tsp black pepper
   � ⅛ tsp paprika
   � 3 radishes, peeled, cut into thin matchsticks (optional)
   � Chopped fresh chives and capers
   
   Combine first 11 ingredients in a bowl. Chill at least 1 hour before serving. Garnish with chopped fresh chives and capers before serving.
   
   
   Makes about 1� cups