0.0 – 0 reviews • American
| Total: |
1 hr 25 min |
| Prep: |
1 hr 10 min |
| Cook: |
15 min |
| Yield: |
4 servings |
Ingredients
- 6 eggs
- 3 teaspoons Texas champagne hot sauce
- 1/2 cup water
- 2 pounds catfish fillets
- 1 cup medium-grind cornmeal
- 1/2 cup flour
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- Cayenne pepper, to taste
- Peanut oil, for pan frying
Instructions
- Mix the eggs, hot sauce and water to make the egg wash. In a shallow dish, place the catfish fillets in the egg wash and refrigerate the fillets for at least 1 hour and up to several hours. Combine the cornmeal, flour, paprika, salt, pepper, and cayenne in a shallow pan. Pour enough oil into a cast iron skillet to reach halfway up your fillets. Heat the oil to 300 degrees. While the oil is heating dredge the fillets, in the cornmeal mixture one at a time, coating both sides well. Gently place a few pieces of fish in the skillet, frying them in batches. Fry the fillets a total of about 5 minutes per 1/2-inch of thickness, turning them once. Adjust the heat as necessary to get a deep golden brown crust and a flaky interior. Drain the fillets. Serve the fish immediately, with lemon wedges, pink tartar sauce, Texas Champagne sauce, hushpuppies, cole slaw, corn on the cob and a green onion and you have a tasty Tyler’s Taste of Texas plate.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
616 |
| Total Fat |
26 g |
| Saturated Fat |
6 g |
| Carbohydrates |
45 g |
| Dietary Fiber |
3 g |
| Sugar |
1 g |
| Protein |
47 g |
| Cholesterol |
365 mg |
| Sodium |
899 mg |