Southern Fried Bottom Feeder

...or what is more popularly known as Catfish.  A long while ago I did a blog post about Utah being a landlocked state and basically finding fresh fish is like finding a honest politician.  They're out there somewhere, just good luck finding one easily.  Anyway, I have several packages of frozen fish in my freezer and the bag of catfish is the one that caught my eye.  Usually I make Cajun Catfish, however I wanted to do something slightly different with that recipe.

First, instead of coating the fish in an egg wash, I used plain milk; I also cut out the paprika and lessened the heat a bit by not using ground cayenne. I used crushed red pepper flakes instead which aren't as hot in spice temperture due to the difference in bulk and add a bit of "decor" to my dry mixture. Technically, I should have served up the fish with hushpuppies, but I was craving my grandmother's potatoes. The potatoes are basically her version of what is typically called "German potato salad".

Southern Fried Catfish

Ingredients:

4(8 oz) catfish fillets
1 cup milk
2 cups cornmeal
¾ cup sifted flour
2 tsp fine sea salt
2 tsp crushed red pepper flakes
1 tsp each ground black pepper, garlic powder and onion powder
2 cups canola oil

Preparation:

Place fillets in shallow container and pour milk over them; turn fillets over twice to fully coat with milk.

In a second shallow container, mix together the cornmeal, flour and seasonings.

One fillet at a time, remove from milk and coat both sides with the dry mix. Shake off excess and set on plate until all are done; lay side by side, do not overlap coated fillets.

In a deep skillet, heat oil on medium-high heat until temperature of 350F is reached. Place two fillets into oil; let them fry for 4-5 minutes before turning over; let fry for additional 4-5 minutes; until golden brown. Remove from oil and drain on paper towels.

Makes 4 servings.

Note: a sauce made of 1 cup ketchup, ½ cup mayonnaise, two tablespoons grated horseradish mixed together thoroughly can be served as a condiment for this dish.

Mary Cokenour