Backyard fish fries are a tradition where I come from, so I had to share my favorite fried catfish recipe. If you don’t have a portable deep fryer, you can easily prepare your fish indoors according to the recipe below, and keep the fish crisp in the oven until you’re ready to serve it. Be sure to fry up a batch of hushpuppies (page 102) as well.
CATFISH
2 large eggs
1 cup whole or low-fat milk
2 pounds catfish fillets (4- to 6-ounces each)
1 ¼ cups cornmeal
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon seasoning salt
1 teaspoon dry mustard
¾ teaspoon ground black pepper
¼ teaspoon celery seed
Peanut oil, for frying
TARTAR SAUCE
1 cup mayonnaise
1 tablespoon fresh lemon juice
½ teaspoon Worcestershire sauce
1 tablespoon sweet pickle relish
2 tablespoons grated white onion
For the catfish, preheat the oven to 250 degrees, and place a wire rack on top of a baking sheet. Whisk together the eggs and milk in a shallow dish, and place the catfish fillets in the mixture to soak for about 10 minutes. In another shallow dish mix together the cornmeal, flour, salt, seasoning salt, mustard, pepper, and celery seed.
Heat the oil to 350 degrees in a castiron skillet. Remove the fillets from the milk mixture, and dredge them in the cornmeal mixture until they are well coated. Place the fillets in the oil in several batches, and cook them for about 4 minutes per side. Remove the fillets from the oil, and place on the wire rack. Keep the fish in the warm oven until all of the fillets are fried.
For the tartar sauce, mix together the mayonnaise, lemon juice, Worcestershire sauce, relish, and onions in a medium bowl. Keep the sauce chilled until you are ready to serve it with the catfish.
MAKES 4 TO 6 SERVINGS.