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  Added: Jan 05, 2007  •  Visited (430)  •  Print version Print this recipe (75)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Deep - Fried Catfish Appetizers
What You Need:
  • 1 pound catfish fillets, skinned and cut into 1-inch pieces
  • 1 teaspoon ground hot red pepper (cayenne)
  • 4 teaspoons salt
  • 4 eggs, lightly beaten
  • 2 cups corn flour (see Glossary), or substitute 2 cups all purpose flour
  • Vegetable oil for deep frying
  • Creole Tartar Sauce

  • How To Cook:
    1. Pat the pieces of catfish completely dry with paper towels and season them on all sides with the red pepper and salt. Immerse the pieces, three or four at a time, in the beaten eggs, then roll them about in the flour to coat them evenly. As you proceed, arrange the coated pieces of catfish in one layer on wax paper.

    2. Preheat the oven to its lowest setting. At the same time, line a large shallow baking dish with a double thickness of paper towels and place it in the middle of the oven.

    3. Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of 2 or 3 inches and heat the oil until it reaches a temperature of 375°F on a deep-frying thermometer.

    4. Deep-fry the catfish, seven or eight pieces at a time, turning them about with a slotted spoon for about 3 minutes, or until they are crisp and golden brown. As they brown, transfer the finished pieces to the paper lined dish and keep them warm in the oven while you deep-fry the rest.

    5. To serve, arrange the catfish attractively on a large heated platter and insert a toothpick into each piece. Spoon the Creole tartar sauce into a bowl and present it separately.

    To Make: 8 dozen
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Fish » Catfish
    Dish » Appetizers

     





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