Recipe#10978

Title: Catfish 02

From: Donna Mae donnamae@worldnet.att.net 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (2) Catfish 
 Date: 28 May 1997 22:35:33 -0600 
 Message-ID: <19970527175712.AAA14370@Default> 

                          Cornmeal-Fried Catfish
 Recipe By     : The Best of New Orleans Cookbook
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         egg
      1/3  cup           milk
      1/2  cup           cornmeal
      1/2  cup           all-purpose flour
    1 1/2  teaspoons     salt
    1 1/2  teaspoons     pepper
      1/2  teaspoon      cayenne
                         vegetable oil -- for frying
    4                    catfish fillets -- about 6 oz each
                         tartar sauce -- optional
                         lemon wedges -- for garnish
 In a shallow bowl, whisk together the egg and milk.  In another shallow
 bowl, combine the cornmeal, flour, salt, black pepper, and cayenne. In a
 large deep skillet, preferably cast iron, heat about 1/2 inch of oil over
 medium heat to 350 degrees, or until very hot but not smoking. Dip the
 fish fillets in the egg mixture, then dredge in the flour mixture. 
 Transfer the fillets to the skillet and cook for 4 to 6 minutes, turning
 once, or until golden brown and crusty on both sides.  Remove with a
 slotted spatula to paper towels to drain. Serve the fish with tartar sauce
 and lemon wedges, if desired. 
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                      *  Exported from  MasterCook  *
                                Fish Fillets
 Recipe By     : The Southern Junior League Cookbook
 Serving Size  : 8    Preparation Time :1:00
 Categories    : Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    fillets of catfish or snapper
    1 1/2  cups          milk
                         flour seasoned with salt
      1/2  stick         butter
    1      teaspoon      paprika
    1      tablespoon    lemon juice
 Soak fillets in milk for 30 minutes.  Dust with salted flour.  Melt butter
 in skillet and heat until bubbly.  Saute fillets 10-20 minutes depending
 on thickness.  Turn once. Remove fillets from pan and sprinkle with
 paprika.  Add lemon juice to butter remaining in skillet and pour over
 fish before serving. 
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