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Tangy Catfish

American.foodie's picture
This tangy catfish is made with catfish fillets. Marinated with a lemon juice and tabasco sauce mix, the catfish is floured and fried in oil till golden brown. Served with lemon twists and a fresh side salad, it makes a delightful brunch or lunch meal.
Ingredients
  Catfish fillets 1 1⁄2 Pound (Fresh/Frozen)
  Lemon juice 2⁄3 Cup (10.67 tbs)
  Tabasco pepper sauce 2 Teaspoon
  Flour 2⁄3 Cup (10.67 tbs)
  Yellow cornmeal 2⁄3 Cup (10.67 tbs)
  Salt 1 Teaspoon
  Vegetable oil 1 Cup (16 tbs)
Directions

Thaw fish if frozen.
Cut fillets crosswise into 3/4-inch strips.
In shallow dish combine lemon juice and Tabasco sauce; add fish.
Cover; refrigerate 1 hour; turn fish occasionally.
On waxed paper combine flour, cornmeal and salt.
Coat fish with flour mixture.
In large skillet over medium-high heat bring 1 inch oil to 350°F.
Fry fillet strips, a few at a time, 3 to 5 minutes or until golden brown on all sides.
Drain on paper towels.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish

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