Tuesday, September 15, 2009

Savory Southern Fried Catfish

Using Mama T's Seafood Seasoned Salt in this recipe instead of ordinary seasoned salt adds delicious flavor from herbs and spices that are specially blended to complement catfish and other seafood. This recipe makes 4 servings but you can multiply it if feeding more.

4 fresh catfish fillets (about 1 1/2 lbs total), rinsed, drained & patted dry
1/2 cup self-rising corn meal (I like Martha White brand)
1/2 to 3/4 tsp Mama T's Seafood Seasoned Salt or other seasoned salt or salt-free seasoning
Vegetable oil for frying
Lemon wedges for garnish

Heat about 3 Tbs oil in a large heavy skillet (cast-iron is perfect) over medium-high heat. Shake together the cornmeal and seasoned salt in a large zip-top plastic bag, add a catfish fillet, zip and shake/pat until the fillet is completely coated on both sides with the cornmeal mixture. Remove the breaded fillet and set aside, then continue breading the catfish one fillet at a time. Once the oil is hot, fry the catfish 2 fillets at a time, about 3 to 4 minutes per side or until golden brown and the fish flakes. You may need to add a little more oil after frying each pair of fillets - if so, make sure the oil heats back up before adding 2 more fillets (if the oil is too cool, the fillets will be greasy). Drain the fried catfish on paper towels and serve hot with lemon wedges for garnish.

*Note: For true old-fashioned southern fish camp flavor, serve with Thomas Fish Camp Cocktail Sauce and/or Thomas Fish Camp Tartar Sauce.

Zestfully yours,

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