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Pan-fried Catfish

Another bolded item for the food meme...

Pan-fried Catfish Fillets

3 catfish fillets, cut in half (a little over 1-1/2 lbs.)
1/4 cup butter
2 Tablespoons olive oil

First dredge: 
1/2 cup flour

1 egg, lightly beaten
2 Tablespoons lemon juice

1/2 cup flour
1/4 cup yellow cornmeal
1/2 teaspoon garlic powder
1/2 teaspoon ground cayenne pepper
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon smoke flavoring (optional)

Rinse fillets and pat dry.  Put plain flour in first pan/bowl (pie pans work well for the floury dips).  Stir egg and lemon juice together in a second bowl.  Mix the other flour, cornmeal, and other ingredients together in the third pan/bowl till well blended.   In a large skillet, melt butter with olive oil over medium heat.   Dip fillets first in plain flour, lightly, just barely coating them,  then in egg mixture, then in the seasoned flour/cornmeal mixture.  Pan-fry for about 6 minutes per side.  Try to turn only once, or you risk having the coating flake off.   Makes 6 servings.



( 4 comments — Leave a comment )
Aug. 18th, 2008 08:59 pm (UTC)
I've never added lemon juice to the egg wash. Does it make a discernable difference to you?

(As for the turn once - I can't recall how many professional and TV chefs have said "one difference between the home chef and the professional, is that home chefs fiddle with their food too much. Cook it, turn it, done.")
Aug. 18th, 2008 09:45 pm (UTC)
Re: lemon juice
I don't usually pan-fry fish (usually bake) so I don't have enough comparison? But it was in one of the catfish recipes I researched, and seemed like a great idea.
Aug. 18th, 2008 10:11 pm (UTC)
I do tend to put lemon zest (either dehydrated or fresh) into breaded foods, and I prefer the lemon-oil flavor I get that way.

I may have to try this - I'm not sure if it does anything, but I could see. Perhaps bread and bake two things, one without and then add the juice and make a second...
Aug. 19th, 2008 01:00 am (UTC)
Direct comparison! Exactly!
This sort of thing is why I went "squee!" when I first discovered Cooks Illustrated. ^_^
( 4 comments — Leave a comment )