re: Fried catfish

quote:

---

I asked because she probably wants it how you usually make it.

---

100% agree. Especially if she's a kid.

marinate in la hot sauce and a little mustard. straight cornmeal. thin and crispy.

I use half and half yellow and white corn meal, but the finely ground meal, not that gritty stuff from years past.

I'll add Slap Ya Mama, black pepper, garlic powder and cayenne to it and mix it up well.

For a wash I will beat egg, some Dijon mustard and a bit of sour cream to thicken it a bit so the batter holds well when frying.

I slice the fish on a diagonal to get thin slices and fry until golden brown. Like already mentioned, not as thin as Middendorf's, but not thick slabs either.

Place on a wire rack to drain and then eat.

I also like to mix ketchup, fresh lemon juice, horseradish, a bit of my habanero hot sauce and salt to make a sauce to either dip the fish in or put a little on top if making po-boys.

Just like onion rings, I think ice water may be the best soak before the dredge. Highly underrated if not the best.

I always put mine a mixture of mustard and Louisiana Hot Sauce before battering and frying.

You don't have to use a ton of mustard, just enough to get a little on all the outside of the fish.

Like the other poster said...lay the filets flat and slice at an angle. You can get 3-4 pieces out of each filet with a lot more surface area than a whole filet.

quote:

---

My last fry on advice of this board, I just had the fish sitting in an ice bath before battering.

---

This is how I fry all seafood. I see no need for mustard or hot sauce. If the fish is ice cold the fish fry will stick. I prefer a thin and crispy crust over thick batter.