Saturday, April 30, 2005

Fried Catfish Batter

1 teasp. Salt
1/2 teasp. Black pepper
1 c Cornmeal
1 tb Sherry or brandy (optional)
1 Jar prepared mustard
Catfish (Steaks, fillets or whole) Oil for frying.
Heat oil until it pops when sprinkled with a drop of water.
Pat fish dry, then brush with mustard, (mixed with sherry or brandy if desired).
Sift cornmeal, salt and pepper into bag.
Add 2 or 3 steaks or fillets, or 1 whole fish; close and shake.
Drop fish carefully into hot oil; fry until lightly browned. Drain well on paper. Keep fish warm and crisp in a closed paper sack.
Try fresh or canned potatoes fried with the same batter. (Makes 6 servings)

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