Delicious Catfish Recipe

Catfish could be an absolutely unbelievable meal. The meat tastes nice and the fish might be fairly plentiful and easy to catch. In reality, there are sufficient people who choose to fish for bass or pickerel that it is best to find it easy to fish for catfish with very little interruption. However, there is more attention being paid to this wonderful fish and events similar to catfish festivals and derbies are becoming far more common.

For those who love southern style food with a bit of a kick and some heat, you have to do this recipe. You will love the truth that a heated oven prevents the fish from becoming cold before you may have a chance to enjoy it. This recipe needs to be enjoyed with some tartar sauce as a dip to really assist kick up the taste experience.

You will need to cook the fish in a heavy forged iron pot. Should you do, the oil will be capable to heat evenly and won't burn it or cause smoking to occur.

Ingredients:
forty eight fluid ounces (6 c.) vegetable oil (good quality oil)
1 large egg, evenly beaten
1/3c milk (homogenized or whole milk is best)
½ teaspoon table salt
30 saltines or similar soda crackers
¼ teaspoon cayenne pepper or different cayenne seasoning
four fillets fresh catfish (weighing between 5 and seven ounces each)

Prepare oven by heating to 300F. Place oil in heavy cast iron pot and heat. Oil is ready when it reaches a temperature of 360F.

Prepare coating. In a medium bowl, whisk together egg, milk and half of salt. In bowl of a food processor, grind crackers until they form nice crumbs. Combine the crumbs with remainder of the salt and the cayenne pepper. Place combination in a shallow dish so that it turns into easier to dip the fillets in this crumb mixture.

Cover a tray in wax paper.

Fillets must be dipped in egg and milk mixture then held so that any extra moisture works its way off of the fillets. When fillet has stopped dripping, it can then be placed in the crumb mixture. Coat fillets as evenly as possible. Transfer coated fillets to tray so that they will rest.

Temperature of oil needs to be checked earlier than each fillet is added. Placing fillets in separately will help to make sure that you're not splashed by the hot oil. Wait until temperature of the oil returns to 360 degrees before adding any additional fillets.

Fillets needs to be fried until they're golden brown and cooked lightly (between three and four minutes based on fillet dimension). Remove fillets with slotted spoon and allow oil to drain off. Place fillets in baking pan and place in preheated oven to keep heat while all fillets are cooked.

This recipe will serve four.

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