1 1/3 lb Fresh catfish fillets
1/2 c Flour (can use rice flour)
1 ts Salt
1 1/2 tb Black pepper
2 ea Eggs
1/2 c Dehydrated Potato flakes
This is simple and delicious. I didn't add oil to the list because it
depends on how you want to do this. We used a deepfryer (we change
oil as needed but not every use). If stove top, you'll want enough
oil to cover the fish. This recipe is good for any type of fish you
would normally want to fry. Tilapia, Snapper, even trout or
freshwater Bass are candidates along with Catfish.
Now to setup, you need 3 larger plates that are somewhat deep, a
cutting board, and 2 holding items. 1 will hold your cut fish ready
to be breaded and the other will hold the breaded ones ready for the
fryer. We do catfish as nugget style and use a bit over 1lb in 4
deepfryer runs.
Plate 1, mix your flour, salt and pepper then spread evenly on plate.
Plate 2, 1 eggs all well mixed with a fork gets spread here.
Plate 3, Potato flakes spread evenly.
Step 1, cut fish as desired and set in ready container until you have
cut as much as fits. We cut 1/2 lb here then go back and cut more as
frying takes place.
Step 2, Roll in flour mix, then egg. Let it sit a few seconds in the
egg then roll in the potato flakes to coat. Set aside until you have
what fits your frying method.
Step 3, Fry in whatever way you desire to your preferred level. We
go a medium golden.
Continue until all is done. Serve with Tartar sauce. We actually
like the 'Look Ma, No Pickles' one best if catfish.
