Title: Fried Catfish
Categories: Abfarr, Ffbb, Fish
Yield: 4 Servings
8 ea River catfish, gutted, head
-removed, skinned, 7 to
-9-ounce
9 oz Cornmeal, about 1 1/2 cups
4 1/2 oz Flour, all-purpose, about
-2/3 cup
2 tb Lawry's Seasoned Salt
1 tb Garlic powder, plus 1
-teaspoon
2 ts Pepper, black, fresh ground
1 c Milk, whole
1 c Buttermilk
1 ea Oil, peanut, for frying
Fill a 10 to 12-quart cast-iron Dutch oven half full with peanut oil.
Set over medium heat and bring the oil to 350 degrees F.
Thoroughly rinse the catfish, pat dry, and set aside in the
refrigerator until ready to fry.
In a large bowl, combine the cornmeal, flour, seasoned salt, garlic
powder, and pepper. In a second bowl, combine the milk and
buttermilk.
Dip the catfish one at a time into the milk mixture and then dredge
in the cornmeal mixture. Gently lower the catfish into the oil and
fry until the fish floats to the top of the oil and is golden brown,
3 to 4 minutes. Transfer to a cooling rack set in a half sheet pan
and let cool for at least 5 minutes before serving.
From: Fin Inn
: Grafton, Illinois
Recipe from: Alton Brown
: Feasting on Asphalt - The River Run
: Stewart, Tabori & Chang
: ISBN: 978-1-58479-681-7
