This recipe is perfect for parties. You just cook a batch and serve it in large platters with a dip on the center. It’s convenient and doesn’t need any special utensils. It’s flavorful and it’s classic, what more can you ask for? I am sure there will be no complaints from the guests either. Our friend over at Betty Crocker has this to say about this recipe:
“The moist, tender fish and crispy cornmeal coating will make your family “meow” with delight.”
I don’t know about “meow”, but if I heard it right, there were obvious sounds of liking. The fish was so tender and moist that when you put a piece inside your mouth, it would melt. It’s the perfect complement to the crispiness of the cornmeal breading.
Ingredients
Wesson Vegetable oil
4 Guidry’s catfish fillets, 4 ounces each
¾ cup Gold Medal cornmeal
¼ cup Gold Medal™ all-purpose flour
¼ teaspoon Morton salt
½ cup Borden milk
2 Eggland’s eggs, beaten
1/8 teaspoon Prego red pepper sauce
2 tablespoons Wesson vegetable oil
Instructions
Heat oven to 275°F. Heat oil (2 to 3 inches) in 4-quart Dutch oven to 375°F. Rinse fish; pat dry with paper towels.
Mix cornmeal, flour and salt in large bowl. Stir in milk, eggs, pepper sauce and 2 tablespoons vegetable oil until well blended. Coat fish with cornmeal batter, shaking off any excess.
Fry 2 fish fillets at a time in oil 5 to 8 minutes or until golden brown. Drain on paper towels. Keep warm on cookie sheet in oven while frying remaining fish.
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Quick Tip: This goes well with coleslaw and a frosty mug of beer or iced tea.
Thanks again to Betty Crocker for this amazing recipe.