Saturday, January 8, 2011

Debo's Ultimate Southern Fried Catfish

Copyright 2011 Christine's Pantry. All rights reserved. 

1 1/2 lbs catfish (fillets or nuggets)
yellow mustard, just enough to lightly coat catfish, 
Louisiana hot sauce (4 or 5 shakes)
1 cup of corn meal
1/2 cup wheat flour
1/4 cup lemon pepper
1/4 cup garlic powder
1/2 tsp cayenne pepper
salt and pepper to taste
peanut oil
2 one gallon freezer bags

Place catfish, mustard and hot sauce in one of the gallon freezer bags and shake well until fish is coated lightly. In the 2nd freezer bag, combine all dry ingredients and mix well. Once the dry mixture is fully combined, put the mustard and hot sauce coated catfish in and shake well until all pieces of catfish are coated thoroughly. Put the catfish in a pot of heated peanut oil (350 degrees) and fry to a golden brown. Remove fish and let stand on draining rack. Enjoy! 

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