104 FRIED COLLAR-BONE CATFISH | Hooks, Lies & Alibis with Chef John Folse | LPB
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Friday, December 15, 2017
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104 FRIED COLLAR-BONE CATFISH

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
Deep-frying seafood is still quite common in the South. High quality vegetable or peanut oil should be used. Corn flour is a double-ground yellow cornmeal that can be found in the gourmet section of most food stores, possibly sold as a pre-packaged fish fry.

Ingredients for Batter:
1 egg
1 cup skim milk
½ cup water
¼ cup yellow mustard
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste

Method for Batter:
In a 1-quart mixing bowl, blend all ingredients. Set aside

Ingredients for Frying:
3 pounds collar-bone catfish fillets
vegetable oil for deep-frying
4 cups seasoned cornmeal
granulated garlic to taste
salt and cracked black pepper to taste
cayenne pepper to taste

Method for Frying:
Using a cast iron pot or home-style deep fryer such as a FryDaddy®, heat oil to 375°F. In a large mixing bowl, season cornmeal if necessary with granulated garlic, salt and peppers. Dip catfish in egg batter then in seasoned cornmeal, shaking off excess. Fry a few pieces at a time until golden brown and beginning to float. Using a slotted spoon or tongs, remove fish from oil and set on paper towels to drain. Continue until all fillets are done. Serve hot with your favorite dipping sauce such as tartar sauce or cocktail sauce.

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