Southern Fried Catfish
Ingredients: Makes 4-6 servings
1-2lbs fresh catfish fillets
2-3 tbs yellow mustard
1/2 cup Seasoned Louisiana Fish Fry or corn meal mixture of choice
Peanut oil for skillet or deep frying
Directions:
Clean and trim catfish fillets. Best to use well chilled fish fillets.
Place fillets on baking sheet or in large mixing bowl. Add mustard. Toss fillets well ensuring fillets are well coated.
In shallow bowl or plate, add 1/2-1cup of seasoned Louisiana Fish Fry. *Because the fish fry is seasoned, there is no need to add additional seasonings directly to fish. This allows you to control the sodium per serving.
In a large frying pan or deep fryer, heat peanut oil to 350 F.
While oil is heating, dredge the catfish in fish fry. Shake off excess. Set aside to rest as you complete coating all the fillets or enough fillets to fry in first batch.
Once oil is heated, fry fillets in batches for 3-4 minutes per side or until fish flakes easily.
Carefully remove the fried fish, setting on a wire rack over a paper towel. This allows access oil to be removed from the fish without fish getting soggy from paper towel.
Nutrition Facts:
Calories: 144 | Fat: 3.2g | Fiber: 1g | Carbs: 9g | Protein: 18g | Sugar: 0g | Sodium: 534mg
