CORNMEAL-FRIED CATFISH
vegetable oil for frying
4 catfish fillets (4 ounces each)
3/4 cup cornmeal
1/4 cup all-purpose flour
1/4 tsp salt
1/2 cup milk
2 eggs, beaten
1/8 tsp red pepper sauce
2 tbsp vegetable oil
Rinse catfish fillets and pat dry. Refrigerate until ready to use.
Heat oil (2 to 3 inches) in Dutch oven to 375 degrees.
Mix cornmeal, flour, and salt in large bowl. Stir in milk, eggs, pepper sauce, and 2 tablespoons vegetable oil until well blended.
Coat fish with cornmeal batter, shaking off any excess.
Fry fish in batches, 5 to 8 minutes or until golden brown. Drain on paper towels. Keep warm in 275 degree F oven.
Servings: 4
Source: Betty Crocker's Quick Dinners
vegetable oil for frying
4 catfish fillets (4 ounces each)
3/4 cup cornmeal
1/4 cup all-purpose flour
1/4 tsp salt
1/2 cup milk
2 eggs, beaten
1/8 tsp red pepper sauce
2 tbsp vegetable oil
Rinse catfish fillets and pat dry. Refrigerate until ready to use.
Heat oil (2 to 3 inches) in Dutch oven to 375 degrees.
Mix cornmeal, flour, and salt in large bowl. Stir in milk, eggs, pepper sauce, and 2 tablespoons vegetable oil until well blended.
Coat fish with cornmeal batter, shaking off any excess.
Fry fish in batches, 5 to 8 minutes or until golden brown. Drain on paper towels. Keep warm in 275 degree F oven.
Servings: 4
Source: Betty Crocker's Quick Dinners
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