Chuckwagon's Best Recipes

Chuckwagon's Best Fried Catfish

• 1/2 cup ChuckWagon's Best Self-Rising Corn Meal
  
• 1/2 cup Chuckwagon's Best Seasoned Flour
  
• 1/4 Cup Red River Seasoning (Meat Rub)
  
• 2 Eggs
• 1/4 Cup Buttermilk
• Catfish Fillets
  
  In a bowl, Mix Chuckwagon's Best Corn Meal, Seasoned Flour and Red River Seasoning.
  In separate bowl, beat Eggs and buttermilk. Dip Filets into the egg mixture coating each side with the corn meal mixture.
  
  In a skillet or electric frypan, fry the coated fish in very hot oil (350° - 360°) until coating turns light brown; about 3 - 5 minutes. . Do not overcook. Place on paper towel on plate to drain.
  
  Special note: For added flavor, dip fillets in egg mixture a second time and re-coat agoan with Corn Meal mixture.
  
  Frying Tips
  · Remove excess moisture from fish before dredging.
  · Don't coat fish too far ahead of time or it will become soggy.
  · Keep one hand clean for dredging and the other hand available for frying.
  · Use a Dutch oven or a deep cast-iron skillet to keep oil from popping out.
  · Keep the temperature of the oil at 350 degrees F for crisp fish.
  · Don't overcrowd the skillet; fry in batches of two catfish at a time.
  · Bring remaining oil back to the proper temperature before frying another batch.
  · Remove fish from skillet with a wide slotted curved spoon.
  · To keep warm, place fried fish on a wire rack with a foil-lined pan underneath.
  · For a crisp texture, do not cover.
  
  OtherTips
  Rinse the fillets thoroughly and then pat dry with a paper towel
  
  The secret to fried catfish is cooking it at just the right temperature to seal in the moisture and flavor. When you first drop it into the grease you want to seal it and then cook it.