No big surprise that I'm as big a fan of food as I am of malted barley concococtions. The other night Amy and I decided to run back home to Florida for our dinner inspiration and it was a damn good meal, so here it is for you. (Oh and for the beer content, all I can say is it's amazing how well Firestone Walker's Union Jack IPA goes with fried catfish)
Drew's Fried Catfish
4 Catfish Filets
1.5 cups flour
0.5 cups coarse Cornmeal
one small container Crisco
- Lay the catfish on a double layer of paper towels and cover with another double layer. Pat to dry the fish.
- Prepare 3 plates. The first with 1/2 cup of flour (seasoned with salt). The second with the egg, well beaten with a pinch of salt. The third with the remaining flour and other ingredients, mixed together
- Melt the shortening in a heavy pan over medium heat. The oil should be high enough to cover 2/3rds of a filet. Test the oil's readiness by throwing a bit of flour into the pan. When it sizzles and browns, but doesn't burn, you're ready.
- Finish patting dry a filet and with one hand dredge in the flour. Coat both sides and shake off excess. With your other hand, dip the filet in the beaten egg . Transfer to the flour and cornmeal mix and coat the fish throughly. Take the filet and gently lower into the oil, laying the fish down away from you.
- Cook each filet for 3-5 minutes per side until the crust is golden brown and crunchy.
- Drain for a few minutes on paper towels.
Serve with cornbread, mashed potatoes and green beans. Oh and a nice IPA breaks through nicely.